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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
- Chives
- 2 tablespoons, chopped (for garnish)
- Salt
- to taste
- Black pepper
- to taste
- White vinegar
- 1 tablespoon
- Unsalted butter
- 1/2 cup (1 stick), melted for hollandaise
- Eggs
- 4 large
- Canadian bacon
- 4 slices
- English muffins
- 2, split in half
- Egg yolks
- 3 large (for hollandaise)
- Lemon juice
- 1 tablespoon (for hollandaise)
- Salt
- 1/4 teaspoon (for hollandaise)
- Cayenne pepper
- a pinch (optional, for hollandaise)
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.
Dietary Information
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
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