There’s nothing quite like a classic Eggs Benedict to start your day off right. With its delicate poached eggs, smoky Canadian bacon, and a rich, creamy Hollandaise sauce layered on top of a warm, soft English muffin, it’s easy to see why many consider this to be the king of breakfast. Perfect for weekend brunches, special occasions or when you’re just in the mood to treat yourself, this delectable dish is sure to impress your taste buds. Trust me when I say it’s love at first bite!
The best part? You don’t have to be a professional chef to make it. With only a few simple ingredients and some basic kitchen equipment, you can whip up this gastropub favourite in your own kitchen. Now without any further ado, let’s move on to making the ultimate Eggs Benedict together.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 2
- Yield: 2 servings
Alright, let’s roll up our sleeves and get cracking!
Ingredients & Equipment You’ll Need
- 4 eggs
- 2 English muffins
- 4 slices of Canadian bacon
- 1 tablespoon of white vinegar
- 1 stick of unsalted butter
- 3 egg yolks
- 1 tablespoon of lemon juice
- Pinch of cayenne pepper
- Salt and pepper to taste
Equipment: Saucepan, whisk, slotted spoon, and toaster
The eggs are the star of the show here, providing a creamy decadence that pairs beautifully with the Canadian bacon and English muffin. The Hollandaise sauce is what really brings this dish together though, with its buttery, tangy and slightly spicy flavours. So, make sure to take your time and get it just right. Can’t find Canadian bacon? Don’t fret, regular bacon or ham can be substituted instead.
How To Make Eggs Benedict
- Start by first poaching the eggs. Fill a saucepan with water, add in the vinegar and bring it to a simmer. Crack the eggs one at a time into a bowl and then gently slide each one into the water. Allow them to cook for 3-4 minutes, then use a slotted spoon to remove them from the water.
- While the eggs are poaching, start preparing your Hollandaise sauce. In a separate saucepan, melt the butter. In a bowl, whisk together the egg yolks, lemon juice, cayenne pepper, salt and pepper. Once the butter has melted, slowly pour it into the egg yolk mixture while constantly whisking.
- To assemble your Eggs Benedict, first toast your English muffins and heat your Canadian bacon. Place the Canadian bacon on top of the English muffin, followed by the poached egg. Spoon over the Hollandaise sauce and season with a bit more pepper if desired.
Tips For The Best Results
- Keep your poaching water at a gentle simmer – not boiling – to prevent the eggs from breaking apart.
- Always use fresh eggs for poaching. They hold together better and result in a more uniform shape.
Storage Tips
- Hollandaise sauce does not save well – it’s best to make it fresh.
- If you’re making this dish for later, toast the English muffins, cook the Canadian bacon, and make the poached eggs. Only make the Hollandaise sauce when you’re ready to eat.
Frequently Asked Questions
Q: How do I know when my eggs are perfectly poached?
A: 3-4 minutes will give you a runny yolk. If you prefer a harder yolk, let it cook for a few more minutes.
Q: Can I use a different kind of bacon?
A: Yes, feel free to sub in regular bacon or ham if you can’t find Canadian bacon.
Q: Is there a vegan substitute for Hollandaise sauce?
A: Yes, you can use a mock Hollandaise sauce made with vegan butter, soy milk, and nutritional yeast.
Q: How can I prevent my Hollandaise sauce from separating?
A: Make sure to pour the melted butter in slowly and whisk constantly.
Q: What can I serve with Eggs Benedict?
A: A simple side salad or some roasted potatoes would complement this dish well.
Nutritional Facts of Eggs Benedict
A serving of Eggs Benedict has about 317 Calories, 25g Fat, 18g Protein, and 262mg Cholesterol.
So there you have it, folks! A simple, step-by-step recipe for a mouth-watering Eggs Benedict, perfect for any brunch occasion. Trust me, once you have a taste of this delicious dish, you’ll never want a plain old toast and jam for breakfast ever again. Happy cooking and savour every bite!
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