Eggs Benedict is a classic brunch dish that features perfectly poached eggs, savory bacon, and rich Hollandaise sauce on toasted English muffins. It’s a delightful meal that can bring a touch of luxury to your weekend mornings.
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Why Make This Recipe
This recipe is great because it combines simple ingredients to create a delicious and impressive dish. Eggs Benedict is perfect for special occasions or when you want to treat yourself. Plus, it’s a fantastic way to enjoy the flavors of eggs and bacon together, making it a favorite for many breakfast lovers.
How to Make Eggs Benedict
Making Eggs Benedict at home is easier than you might think. Here’s how to prepare this delicious dish step by step.
Ingredients
- 3 large egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices of beef bacon
- 1 tablespoon white vinegar
- Fresh chives, chopped (for garnish)
Directions
Prepare the Hollandaise Sauce: Whisk egg yolks and lemon juice in a heatproof bowl. Place the bowl over simmering water (double boiler) and whisk until the mixture thickens slightly. Slowly add melted butter while continuing to whisk. Season with salt and pepper, then remove from heat and set aside.
Cook the Beef Bacon: In a skillet, cook the beef bacon over medium heat until it’s lightly browned on both sides. Once cooked, remove the bacon and keep it warm.
Poach the Eggs: Bring water to a gentle simmer in a pot, and add white vinegar. Slide each egg one at a time into the simmering water. Poach the eggs for 2-3 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and drain them on paper towels.
Assemble the Eggs Benedict: Place the toasted English muffin halves on plates. Top each muffin half with a slice of beef bacon. Add a poached egg on each muffin. Spoon the Hollandaise sauce over the eggs and garnish with chopped chives.
Serve Immediately: Enjoy your Eggs Benedict while it’s warm, optionally with fresh fruit or a light salad.
How to Serve Eggs Benedict
Eggs Benedict is best served warm right after you prepare it. You can serve it on its own or pair it with sides like fresh fruit, a light salad, or crispy hash browns for a complete breakfast experience.
How to Store Eggs Benedict
If you have leftover components, store them separately. Keep the poached eggs in a container with some water in the fridge for up to one day. The Hollandaise sauce is best eaten right away but can be stored in the fridge for a few hours; just reheat gently before serving. You can store the bacon in an airtight container as well.
Tips to Make Eggs Benedict
- Make sure your water is only simmering, not boiling, when poaching the eggs for the best texture.
- For the Hollandaise sauce, whisk continuously when adding the melted butter to prevent the sauce from breaking.
- If you want to add more flavor, consider including a pinch of cayenne pepper into the Hollandaise sauce.
Variation
You can switch out the beef bacon for Canadian bacon or smoked salmon for a different taste. You can also add spinach or avocado to make it healthier.
FAQs
1. Can I make the Hollandaise sauce ahead of time?
Hollandaise sauce is best when made fresh. However, you can keep it warm for a short period.
2. What can I substitute for Hollandaise sauce?
You could use a simple avocado sauce or even a creamy garlic sauce for a different flavor profile.
3. How do I know when my eggs are perfectly poached?
Look for eggs with set whites and yolks that jiggle but still feel soft. Perfectly poached eggs should have runny yolks when you slice into them.
Now you have all the information you need to make a delicious Eggs Benedict that will impress anyone at your brunch table! Enjoy every bite of this classic dish.
Eggs Benedict
Ingredients
For the Hollandaise Sauce
- 3 large large egg yolks
- ½ cup unsalted butter, melted
- 1 tablespoon lemon juice
- to taste Salt and pepper
For the Eggs Benedict
- 4 large large eggs
- 2 pieces English muffins, split and toasted
- 4 slices beef bacon
- 1 tablespoon white vinegar
- Fresh chives, chopped (for garnish)
Instructions
Prepare the Hollandaise Sauce
- Whisk egg yolks and lemon juice in a heatproof bowl.
- Place the bowl over simmering water (double boiler) and whisk until the mixture thickens slightly.
- Slowly add melted butter while continuing to whisk. Season with salt and pepper, then remove from heat and set aside.
Cook the Beef Bacon
- In a skillet, cook the beef bacon over medium heat until it’s lightly browned on both sides. Once cooked, remove the bacon and keep it warm.
Poach the Eggs
- Bring water to a gentle simmer in a pot, and add white vinegar.
- Slide each egg one at a time into the simmering water. Poach the eggs for 2-3 minutes until the whites are set but the yolks remain runny.
- Use a slotted spoon to remove the eggs and drain them on paper towels.
Assemble the Eggs Benedict
- Place the toasted English muffin halves on plates.
- Top each muffin half with a slice of beef bacon.
- Add a poached egg on each muffin.
- Spoon the Hollandaise sauce over the eggs and garnish with chopped chives.
Serve Immediately
- Enjoy your Eggs Benedict while it’s warm, optionally with fresh fruit or a light salad.
