How To Make Classic Eggs Benedict

Eggs Benedict

Eggs Benedict is a classic brunch dish consisting of a toasted English muffin, Canadian bacon (or ham), a poached egg, and hollandaise sauce. It’s a bit more involved than scrambled eggs or an omelet, primarily due to the hollandaise and poaching the eggs, but it’s incredibly rewarding!

Here’s a detailed recipe for classic Eggs Benedict:

Classic Eggs Benedict

Yields: 2 servings Prep time: 15-20 minutes Cook time: 10-15 minutes

Classic Eggs Benedict

Ingredients:

For the Eggs Benedict:

• 2 English muffins
• 4 slices Canadian bacon or ham
• 4 large eggs
• 1-2 tablespoons white vinegar (for poaching water, optional but recommended)

For the Hollandaise Sauce (essential!):

• 3 large egg yolks
• 1/2 cup (1 stick or 113g) unsalted butter, melted and kept warm
• 1 tablespoon fresh lemon juice
• Pinch of salt
• Pinch of cayenne pepper (optional, for a hint of spice)

Equipment:

• Small saucepan for hollandaise (or a double boiler setup)
• Whisk
• Small bowl for egg yolks
• Medium saucepan for poaching eggs
• Slotted spoon
• Toaster or broiler for English muffins
• Small frying pan for Canadian bacon

Part 1: Make the Hollandaise Sauce (Start this first!)

Hollandaise can be tricky, but it’s worth the effort. The key is to keep the heat low and whisk constantly.

Method 1: Double Boiler (Recommended for beginners)

1. Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat.
2. In a heatproof bowl that fits snugly over the saucepan (without touching the water), whisk the egg yolks with the lemon juice, a pinch of salt, and a pinch of cayenne (if using) until light in color and slightly thickened.
3. Place the bowl over the simmering water. Continue to whisk vigorously and constantly. As the yolks heat up, they will thicken significantly. This can take 3-5 minutes. Do not stop whisking!
4. Once the mixture is thick enough to coat the back of a spoon, slowly, in a very thin stream, drizzle in the warm melted butter while continuously whisking. Emulsify the butter into the egg mixture. If it starts to get too thick, you can whisk in a tiny bit of warm water (1/2 teaspoon at a time).
5. Once all the butter is incorporated and the sauce is smooth and creamy, remove it from the heat. Keep it in a warm place, or set the bowl over the warm (but not simmering) water, stirring occasionally, while you prepare the rest of the components.

Method 2: Direct Heat (Requires more skill)

1. In a small, heavy-bottomed saucepan, whisk the egg yolks with the lemon juice, salt, and cayenne.
2. Place the saucepan over very low heat. Continuously and vigorously whisk the mixture. The yolks will gradually thicken.
3. Once the mixture is thick enough to coat the back of a spoon (this happens quickly on direct heat, be careful not to scramble the eggs), remove the pan from the heat.
4. Slowly drizzle in the warm melted butter in a thin stream while whisking continuously until the sauce is smooth and creamy. If it gets too thick, add a tiny bit of warm water.
5. Keep warm as described above.

Part 2: Prepare the Canadian Bacon & English Muffins

1. Toast English Muffins: Split the English muffins in half and toast them until golden brown. You can do this in a toaster or under a broiler.
2. Cook Canadian Bacon: While the muffins are toasting, quickly pan-fry the Canadian bacon or ham slices in a small frying pan over medium heat for 1-2 minutes per side, just until lightly browned and warmed through.

Part 3: Poach the Eggs

This is often the most intimidating part, but practice makes perfect!

1. Prepare Water: Fill a medium saucepan about 3/4 full with water. Add 1-2 tablespoons of white vinegar (the vinegar helps the egg whites set faster). Bring the water to a gentle simmer (small bubbles, not a rolling boil).
2. Crack Eggs: Crack each egg into a separate small bowl or ramekin. This makes it easier to softly slide them into the water.
3. Poach Eggs: Gently lower each egg into the simmering water. If poaching multiple, try not to overcrowd the pan. Cook for 3-5 minutes for a fluid yolk, or longer for a firmer yolk. The whites should be set and the yolk still soft.
4. Remove Eggs: Use a slotted spoon to carefully remove the poached eggs from the water. Dab them gently on a paper towel to remove excess water. You can trim any wispy bits of egg white if you like.

Part 4: Assemble and Serve

1. Place two halves of the toasted English muffin on each plate.
2. Top each English muffin half with a slice of warm Canadian bacon or ham.
3. Carefully place one poached egg on top of each slice of bacon/ham.
4. Generously spoon the warm hollandaise sauce over each poached egg, allowing it to drip down the sides.
5. Serve immediately and enjoy your classic Eggs Benedict!

Tips for Better Result:

• Fresh Eggs are Key for Poaching: Fresher eggs hold their shape better when poached.
• Warm Hollandaise: Keep the hollandaise warm sauce, but not hot enough to cook the eggs.
• Timing: Try to time everything so it all comes together at once. You can keep the hollandaise warm, and the bacon/muffins can be quickly reheated if needed.
• Practice Poaching: Don’t get discouraged if your first poached eggs aren’t perfect. It takes a little practice.

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