Ingredients
- English Muffins: (4) Provide the perfect base, toasted until golden and slightly crispy. Split them in half horizontally for 8 servings.
- Eggs: (8 large) Essential for poaching and the star of the dish. Use the freshest eggs possible for the best poaching results.
- Canadian Bacon or Ham: (8 slices) Offers a savory, slightly salty component that complements the richness of the egg and Hollandaise. You can use ham slices as a substitute if preferred.
- Butter: (1 cup, unsalted, divided) Crucial for both toasting the muffins and making the luxurious Hollandaise sauce.
- Egg Yolks: (3 large) Form the base of the rich and emulsified Hollandaise sauce.
- Lemon Juice: (2 tablespoons, freshly squeezed) Adds a vital tanginess to the Hollandaise, cutting through the richness and balancing the flavors.
- White Wine Vinegar: (1 tablespoon) Used for poaching the eggs, helping them set quickly and maintain their shape.
- Water: (for poaching eggs and Hollandaise sauce)
- Cayenne Pepper or Hot Sauce: (Pinch or a few dashes) Optional, but adds a subtle kick to the Hollandaise sauce.
- Salt and Black Pepper: To taste, essential for seasoning all components of the dish.
- Fresh Parsley or Chives: (Optional, for garnish) Adds a touch of freshness and visual appeal to the finished Eggs Benedict.
Instructions
- Prepare Your Mise en Place: This is crucial for a smooth Eggs Benedict execution. Get everything ready before you start cooking as some steps need to happen relatively quickly. Split and lightly toast your English muffins. Slice your Canadian bacon or ham and set aside. Melt ½ cup of butter and set aside for the Hollandaise. Have your lemon juice, vinegar, water, and seasonings measured out. Get your garnishes chopped if using.
- Poach the Eggs: The Heart of Eggs Benedict:
- Fill a Deep Skillet or Large Saucepan: Add about 3-4 inches of water and bring it to a gentle simmer. You should see small bubbles rising to the surface, but not a rolling boil.
- Add Vinegar and Salt: Stir in the white wine vinegar and a pinch of salt to the simmering water. The vinegar helps the egg whites coagulate faster and hold their shape.
- Crack Eggs into Individual Bowls or Cups: Crack each egg into a small bowl or ramekin. This makes it easier to gently slip them into the simmering water.
- Create a Whirlpool (Optional but Recommended): Using a spoon, gently stir the water in a circular motion to create a gentle whirlpool in the center of the pan. This helps the egg white wrap around the yolk as it cooks, resulting in a more compact and visually appealing poached egg.
- Gently Slip Eggs into the Water: One at a time, gently slide each egg from its bowl into the center of the whirlpool (or just into the simmering water if you skipped the whirlpool). Work quickly but carefully. Don’t overcrowd the pan; poach in batches if necessary to maintain water temperature.
- Poach for 3-4 Minutes: Poach the eggs for 3-4 minutes for a runny yolk, or slightly longer for a firmer yolk. The whites should be set, but the yolk should still be liquid. You can gently test for doneness by lifting an egg with a slotted spoon and lightly pressing the white.
- Remove Eggs and Drain: Using a slotted spoon, carefully remove each poached egg from the water and place it on a plate lined with paper towels to drain excess water. You can trim any wispy edges of the egg white with kitchen shears for a neater presentation, if desired. Keep the poached eggs warm while you prepare the rest of the dish. A warm oven (on the lowest setting or “warm” setting) can help, but don’t let them overcook.
- Prepare the Hollandaise Sauce: The Silky Crown Jewel:
- Set Up a Double Boiler (or Improvise): The classic method uses a double boiler to gently cook the Hollandaise. If you don’t have one, you can create a makeshift double boiler by placing a heatproof bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn’t touch the water.
- Combine Egg Yolks, Lemon Juice, and Water in the Bowl: In the top of your double boiler (or heatproof bowl), whisk together the egg yolks, lemon juice, and 1 tablespoon of water.
- Cook and Whisk Over Simmering Water: Place the bowl over the simmering water and whisk constantly and vigorously. The mixture will start to thicken and become pale yellow. This process takes about 5-7 minutes. It’s crucial to whisk continuously to prevent the yolks from scrambling.
- Slowly Drizzle in Melted Butter: Once the yolk mixture has thickened and lightened in color, very slowly drizzle in the melted butter, whisking constantly and vigorously. Drizzle it in a thin, steady stream. Emulsification happens when you slowly incorporate the fat (melted butter) into the egg yolks while whisking continuously.
- Continue Whisking and Emulsifying: Continue whisking until all the melted butter is incorporated and the Hollandaise sauce is thick, smooth, and glossy. It should be thick enough to coat the back of a spoon.
- Season and Adjust Consistency: Remove the Hollandaise sauce from the heat. Season with salt, black pepper, and a pinch of cayenne pepper or a few dashes of hot sauce (if using). Taste and adjust lemon juice or salt as needed. If the sauce is too thick, you can whisk in a teaspoon or two of warm water to thin it slightly. If it’s too thin, you can try whisking it over very low heat for a very short time, but be careful not to overcook it.
- Keep Warm: Hollandaise sauce is best served immediately. If you need to hold it for a few minutes, keep it warm in a very warm spot (like a thermos or insulated container), or place the bowl over a very warm (but not simmering) water bath, whisking occasionally. Be careful not to overheat it or it can break.
- Cook the Canadian Bacon or Ham:
- Heat a Skillet: In a skillet over medium heat, melt a tablespoon of butter (or use the same skillet you used to toast the muffins).
- Sauté or Pan-Fry Canadian Bacon/Ham: Add the Canadian bacon or ham slices to the hot skillet and cook for 1-2 minutes per side, or until lightly browned and heated through. You just want to warm them up and get a little color. Don’t overcook them as they can become dry.
- Assemble Your Classic Eggs Benedict:
- Butter the Toasted English Muffins: Lightly butter the toasted halves of the English muffins. This adds flavor and helps prevent the muffins from becoming soggy.
- Layer with Canadian Bacon/Ham: Place a slice of cooked Canadian bacon or ham on each buttered English muffin half.
- Top with a Poached Egg: Carefully place a poached egg on top of the Canadian bacon or ham on each muffin half.
- Generously Drizzle with Hollandaise Sauce: Spoon a generous amount of warm Hollandaise sauce over each poached egg, ensuring it’s nicely covered.
- Garnish (Optional): If desired, garnish with a sprinkle of fresh chopped parsley or chives, or a dash of paprika for color.
- Serve Immediately: Eggs Benedict is best enjoyed immediately while the eggs are warm, the Hollandaise is luscious, and the muffins are still slightly crisp.
Nutrition
- Serving Size: one normal portion
- Calories: 500
- Sodium: 700mg
- Fat: 40
- Protein: 20
- Cholesterol: 400mg