Proven way to grow 5 Eggs Benedict dishes
This recipe outlines a reliable method for preparing five servings of classic Eggs Benedict, featuring perfectly poached eggs, Canadian bacon, and rich hollandaise sauce on toasted English muffins. It is suitable for a brunch gathering or a luxurious breakfast.
Equipment
- Heatproof bowl
- Saucepan
- Whisk
- Slotted spoon
- Small bowls or ramekins
- Skillet
Ingredients
For the Eggs Benedict
- 5 whole English muffins, split and toasted
- 10 slices Canadian bacon or ham slices
- 10 large Large eggs
- 1 tablespoon White vinegar
- Salt to taste
For the Hollandaise Sauce
- 3 large Egg yolks
- 1/2 cup Unsalted butter, melted
- 1 tablespoon Lemon juice
- Pinch of cayenne pepper
- Salt to taste
Instructions
Hollandaise Sauce
- In a heatproof bowl, whisk together egg yolks, lemon juice, salt, and cayenne pepper.
- Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture thickens.
- Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and emulsified. Remove from heat and keep warm.
Poaching Eggs
- Fill a large saucepan with about 3 inches of water and bring it to a gentle simmer. Add white vinegar and a pinch of salt to the water.
- Crack each egg into a small bowl or ramekin individually. Carefully slide each egg into the simmering water.
- Poach eggs for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Use a slotted spoon to remove the eggs and drain them on a paper towel.
Assembly
- Toast the English muffins and lightly brown the Canadian bacon in a skillet.
- Place two slices of Canadian bacon on each half of a toasted English muffin.
- Top each with a poached egg and generously spoon warm hollandaise sauce over the top.
- Serve immediately, garnished with chives or paprika if desired.
Notes
For best results, use fresh eggs for poaching. If the hollandaise sauce separates, you can try whisking in a teaspoon of very hot water or lemon juice to bring it back together. You can prepare the hollandaise sauce and toast the muffins while the eggs are poaching to save time.