Classic Eggs Benedict
Indulge in breakfast luxury with our Classic Eggs Benedict creation. This recipe celebrates the harmonious union of flavors and textures, resulting in a breakfast masterpiece that's perfect for special occasions or lazy weekend mornings.
Ingredients
For the Hollandaise Sauce
For the Eggs Benedict
Instructions
Hollandaise Sauce Preparation
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In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.
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Place the bowl over a pot of simmering water (double boiler) and continue to whisk constantly.
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Slowly drizzle in the melted butter while whisking vigorously until the sauce thickens and is smooth.
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Remove from heat, and season with cayenne pepper and salt. Keep warm.
Eggs Benedict Preparation
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Fill a saucepan with water and bring it to a gentle simmer.
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Add a splash of vinegar to the simmering water (this helps the egg whites coagulate).
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Carefully crack each egg into a small bowl or ramekin.
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Create a gentle whirlpool in the simmering water using a spoon and slide one egg into the center. Allow it to poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk.
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While the eggs are poaching, warm the Canadian bacon or ham slices in a skillet over medium heat until heated through.
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To assemble, place a slice of Canadian bacon on each toasted English muffin half.
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Carefully remove the poached eggs from the simmering water with a slotted spoon and place one on top of each bacon-covered muffin half.
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Spoon hollandaise sauce generously over each poached egg.
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Garnish with fresh chives or parsley if desired.
Note
Serve the Classic Eggs Benedict hot, ideally with a side of sautéed spinach or roasted asparagus. It's a breakfast or brunch delight that perfectly balances the richness of the hollandaise sauce with the simplicity of poached eggs.