Eggs Benedict is a classic and luxurious breakfast or brunch dish that never fails to impress. With its perfect combination of poached eggs, Canadian bacon (or ham), and rich hollandaise sauce, it’s a delightful treat that deserves a spot on your culinary repertoire. This recipe includes foolproof hollandaise sauce to ensure a velvety and delicious topping for your Eggs Benedict. Get ready to indulge in a restaurant-quality breakfast right in the comfort of your home!
SERVES: 2 TO 4
INGREDIENTS:
- 1 recipe Foolproof Hollandaise (kept warm)
- Dash of cayenne pepper (optional)
- Minced fresh parsley or chives (optional)
- 3 quarts water
- 2 tablespoons kosher salt
- Vegetable oil (for frying)
- Canadian bacon or ham slices
- Large eggs (as many as desired)
- English muffins, split and toasted
INSTRUCTIONS:
- In a large saucepan, combine 3 quarts of water and 2 tablespoons of kosher salt. Bring the water to a boil over high heat.
- While the water is heating, take a 12-inch stainless steel or cast-iron skillet and heat vegetable oil over medium heat until shimmering. Add the Canadian bacon or ham slices and cook, turning once, until both sides are nicely browned, which should take around 5 minutes. Transfer the cooked bacon or ham to a large plate and tent it with foil to keep it warm.
- Carefully break each egg into individual small bowls or cups. Turn off the heat under the boiling water. Take one egg and gently tip it into a fine-mesh strainer set over a bowl. Allow the excess egg white to drain off, leaving you with the yolk surrounded by tightly wrapped egg white. Gently lower the strainer into the hot water and tilt it to release the egg into the water. Repeat this process with the remaining eggs.
- Allow the eggs to poach in the hot water for about 4 minutes. During this time, occasionally swirl the water to keep the eggs moving lazily in the pan and gently turn them to ensure even cooking. The whites should be fully set, while the yolks remain delightfully runny. Once done, remove the poached eggs with a slotted spoon and transfer them to a plate lined with paper towels to drain.
- To assemble, place a toasted English muffin half on each serving plate. Top the muffin with a slice of Canadian bacon or ham, followed by a poached egg. Spoon a generous amount of warm hollandaise sauce over the eggs. For an extra kick, sprinkle a dash of cayenne pepper and some minced fresh parsley or chives on top.
- Serve the Eggs Benedict immediately, ensuring the yolks are still beautifully runny. For extra hollandaise sauce lovers, pass the extra sauce in a warm bowl on the side.
Now, savor the exquisite flavor and texture of your homemade Eggs Benedict. With its perfectly poached eggs and rich hollandaise sauce, this dish is sure to become a favorite for special breakfasts and brunches with family and friends. Enjoy!
