Classic Eggs Benedict

Embarking on a culinary journey to create the perfect Eggs Benedict is an endeavor that promises to elevate your brunch game. This classic dish, known for its rich flavors and elegant presentation, combines the creaminess of Hollandaise sauce with the delicate texture of poached eggs, all served atop toasted English muffins and savory Canadian bacon. Whether you’re entertaining guests or indulging in a luxurious breakfast at home, mastering Eggs Benedict is a skill worth acquiring.

Elevate your brunch game with the art of making perfectly poached Eggs Benedict! This classic dish combines the creaminess of Hollandaise sauce with delicate poached eggs, savory Canadian bacon, and toasted English muffins. Discover the secrets to achieving flawless poached eggs and a rich, buttery Hollandaise that will captivate your guests. Whether you're a novice or a seasoned cook, this guide offers tips and techniques to impress at your next gathering or enjoy a gourmet breakfast at home.

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Ingredients

For the Hollandaise Sauce:

3 large egg yolks

1 tablespoon lemon juice

1/2 cup unsalted butter, melted

Salt and white pepper, to taste

A pinch of cayenne pepper (optional)

For the Poached Eggs:

4 large eggs

1 tablespoon white vinegar

Salt, for seasoning

For the Assembly:

2 English muffins, split in half

4 slices of Canadian bacon or smoked ham

Fresh chives or parsley, chopped, for garnish

Instructions

Make the Hollandaise Sauce:

- In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy.

- Place the bowl over a saucepan of simmering water (double boiler method) and continue whisking until the mixture thickens and doubles in volume.

- Gradually drizzle in the melted butter while whisking continuously until the sauce is smooth and creamy.

- Season with salt, white pepper, and a sprinkle of cayenne pepper if desired. Remove from heat and keep warm.

Poach the Eggs:

- Fill a medium saucepan with water and add the white vinegar. Bring to a gentle simmer.

- Crack each egg into a small bowl or ramekin to make it easier to slide into the water.

- Stir the simmering water to create a gentle whirlpool and slide in one egg at a time. Cook for 3-4 minutes for a runny yolk or longer if you prefer firmer yolks.

- Use a slotted spoon to remove the eggs and drain on paper towels. Season lightly with salt.

Prepare the English Muffins and Bacon:

- While the eggs are poaching, toast the English muffin halves until golden brown.

- In a skillet over medium heat, lightly brown the Canadian bacon or smoked ham slices for about 1-2 minutes on each side until heated through.

Assemble the Eggs Benedict:

- Place two toasted English muffin halves on each plate.

- Layer a slice of Canadian bacon or ham on each half, followed by a poached egg.

- Generously drizzle with the warm Hollandaise sauce.

- Garnish with chopped chives or parsley for a pop of color.

Serve Immediately:

- Enjoy your homemade Eggs Benedict while warm, alongside a side of seasonal fruit or crispy hash browns for a complete brunch experience!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2