Teresa's Recipes
Classic Eggs Benedict
Indulge in the rich flavors of Classic Eggs Benedict, a beloved breakfast dish that brings together perfectly poached eggs, savory Canadian bacon, and velvety hollandaise sauce, all atop toasted English muffins. This dish, often enjoyed in upscale brunch settings, has a history that traces back to the late 19th century, believed to have been created in New York City. Its combination of textures and flavors makes it a decadent way to start your day.
Ingredients
- 2 tablespoons, chopped (for garnish) Chives
- to taste Salt
- to taste Black pepper
- 1 tablespoon White vinegar
- 1/2 cup (1 stick), melted for hollandaise Unsalted butter
- 4 large Eggs
- 4 slices Canadian bacon
- 2, split in half English muffins
- 3 large (for hollandaise) Egg yolks
- 1 tablespoon (for hollandaise) Lemon juice
- 1/4 teaspoon (for hollandaise) Salt
- a pinch (optional, for hollandaise) Cayenne pepper
Dietary Notes
- Servings: 2
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 560
- Fat: 42g
- Carbs: 30g
- Protein: 21g
- Sodium: 800mg
- Sugar: 1g
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the English muffins in half and place them on a baking sheet. Toast in the oven until golden brown, approximately 5-7 minutes.
- In a large pot, bring water to a simmer over medium heat. Add the white vinegar and a pinch of salt.
- Crack each egg into a small bowl or ramekin. This helps ensure that the yolks remain intact.
- Create a gentle whirlpool in the simmering water with a spoon and carefully slide the eggs, one at a time, into the center of the whirlpool. This technique helps the eggs hold their shape.
- Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. You can adjust the cooking time based on your preference for doneness.
- While the eggs are poaching, heat a skillet over medium heat and cook the Canadian bacon slices until lightly browned on both sides, about 2-3 minutes.
- To make the hollandaise sauce, whisk the egg yolks, lemon juice, and salt in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method), whisking constantly until the mixture thickens slightly.
- Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Add cayenne pepper, if desired, for a hint of spice. Keep the sauce warm until ready to serve.
- To assemble, place a toasted English muffin half on a plate, top with a slice of Canadian bacon, and carefully place a poached egg on top.
- Drizzle the hollandaise sauce generously over the eggs and garnish with chopped chives.
- Repeat the process for the remaining English muffin halves and eggs. Serve immediately and enjoy!
Tips
- For a variation, try using smoked salmon instead of Canadian bacon for a delicious twist on the classic.
- If you're looking for a lighter option, you can substitute the hollandaise sauce with a simple avocado smash.