The Ultimate Eggs Benedict Recipe
The ultimate brunch dish is eggs Benedict, a sumptuous combination of poached eggs, crackling bacon (or Canadian ham), and a smooth hollandaise sauce served atop a toasted English muffin. You'll quickly become an expert at this traditional dish with our tried-and-true method!
Ingredients (Serves 2):
2 English muffins, halved
4 large eggs (fresh, for poaching)
4 slices Canadian bacon or smoked ham
1 tbsp white vinegar (for poaching)
Fresh chives (for garnish)
Salt & black pepper to taste
Hollandaise Sauce:
3 egg yolks
1 tbsp lemon juice
½ cup unsalted butter, melted
Pinch of cayenne pepper
Salt to taste
Necessary Utensils (Available at Sharp Blades!)
Non-stick skillet (for bacon & muffins)
Saucepan (for poaching eggs)
Blender or whisk (for hollandaise)
Slotted spoon (for egg poaching)
Sharp chef’s knife (for chopping chives)
Preparation Time:
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Directions:
Put the English muffins on toast:
Toast the muffins till golden after halving them. Stay warm.
Cook the Ham or Bacon:
Pan-fry Canadian bacon for one to two minutes on each side, or until it is lightly browned. Put aside.
Bring two inches of water:
And vinegar to a low simmer in order to poach the eggs. After cracking the eggs in a shallow bowl, slide them into the water. Cook for 3–4 minutes until the yolks are runny but the whites are set. Using a slotted spoon, remove.
Use the blender method to make the Hollandaise:
Beat lemon juice and egg yolks till pale. While mixing, slowly pour in the hot melted butter. Add cayenne and salt for seasoning. Stay warm.
Put the muffin halves on plates to assemble:
Place bacon on top, followed by poached eggs. Drizzle each with a good amount of hollandaise. Add some black pepper and chives as garnish.
Nutritional Info (Per Serving)
Calories - 620 kcal
Carbs - 26g
Protein - 22g
Fat - 48g
Fiber - 2g
Sugar - 2g
The freshest eggs:
Will maintain their shape better when poached, so use them for the ideal eggs Benedict! Try smoked salmon (also known as Eggs Royale) in place of gammon for an added flavour boost.