few dishes can match the timeless and irresistible appeal of eggs benedict – it’s a classic brunch that never goes out of style. with the perfectly poached eggs nestled on english muffins adorned with a luscious hollandaise sauce, their taste and the visual appeal are exceptional.
while savouring this culinary masterpiece is a joy, the prospect of learning how to cook eggs benedict might seem daunting to many. nevertheless, if making them is on your to-do list, our eggs benedict recipe will demystify the process and help you enjoy making this classic brunch in your own kitchen. get ready to progress beyond the scrambled eggs recipe!
what is eggs benedict?
eggs benedict is a classic breakfast or brunch dish containing a toasted english muffin base, layered with canadian bacon or ham, topped with perfectly poached eggs and generously drizzled with rich and buttery hollandaise sauce.
the dish offers a balance of savoury and creamy, with the runny yolk and velvety sauce enhancing its delectable taste. its timeless appeal lies in its elegant simplicity and the way it transforms a basic breakfast or brunch into a luxurious experience.
how to make eggs benedict?
before delving into the intricacies of how to make eggs benedict, let's deconstruct the entire process into its four primary components.
- the hollandaise sauce
- poached eggs
- canadian bacon (eye of bacon), smoked salmon or any of your favourite variations
- the toasted english muffins
as you consider these components individually, they start to seem pretty doable, don't they? so, take it one piece at a time, and sooner than you think, you'd have mastered how to make eggs benedict recipe perfectly.
610 calories, 54g fat, 14g carbs, 18g protein
- bowl (metal or glass)
- frying pan
- slotted spoon
below are all the ingredients used in our eggs benedict recipe.
hollandaise sauce ingredients:
- 2 egg yolks
- 1 tbsp lemon juice
- 125 gm unsalted butter
- ½ tsp vinegar
- pinch of salt
- pinch of cayenne pepper
- 4 large eggs
- 8 slices of bacon (can substitute with smoked salmon or shaved ham)
- 2 english muffins
- 2 tbsp chopped parsley
let's delve into the step-by-step process of each component of the eggs benedict recipe.
- clarify the butter: melt the unsalted butter in a saucepan over low heat. allow it to cool slightly, and then skim off and discard the white solids that rise to the top. you'll be left with clarified butter.
- create a double boiler: set a stove on medium heat and place on it a saucepan with some water. wait till it’s gently simmering.
- whisk the egg yolks: then, grab a metal or glass bowl that can be placed atop the saucepan – without touching the water. add the egg yolks, vinegar, salt and some ice-cold water into the bowl. whisk the mixture, keeping at it for a couple of minutes. now, suspend the bowl over the simmering saucepan, ensuring some gap between the bowl and the water's surface.
- continue whisking: whisk the mixture and watch the transformation, as the sauce gradually changes its consistency, thickening into a luscious and irresistible mix.
- gradually add butter: while continuing to whisk, slowly pour in the clarified butter. keep whisking until the sauce thickens and emulsifies. if the sauce is thicker than required, add some more water.
- season and spice: season the hollandaise with lemon juice. keep the sauce warm until you're ready with all the components of the eggs benedict recipe.
- fire up a skillet or frying pan, letting it be over a medium flame.
- now, lay those bacon strips in the sizzling pan.
- give those bacon slices a smooth flip. this is to ensure they're crisped to your preferred level of perfection.
- once they've done their sizzling, transfer them to a plate and dab away any excess grease.
- keep those golden strips warm, as they'll play a starring role in the grand finale of our eggs benedict recipe.
- begin by filling a saucepan with approximately 2-3 litres of water, bringing it to a boil. add some vinegar to the water, then leave it to simmer over a medium flame.
- it's time for the egg magic: strain an egg and drain out any watery whites, then gently slide the rest of the egg into a small bowl while keeping the precious yolk intact (a crucial act in our quest for the perfect eggs benedict recipe).
- next, create a gentle whirlpool in the simmering water, either using a spoon or a spatula.
- now, carefully introduce the egg into the water by giving it a gentle slide, and let it poach for around 3-4 minutes. the poaching time may need some adjustment.
- with the grace of a culinary artist, lift the poached egg from the water using a slotted spoon, ensuring any excess water drains off. then, with a delicate touch, transfer the poached egg to a plate lined with a paper towel.
- as our recipe for eggs benedict calls for four eggs, it's time to repeat this process for each one.
- this can be done either in between the poaching step or afterwards.
- toast the muffin halves well – that’s where you’ll assemble all the components of your eggs benedict recipe.
eggs benedict assembly:
- begin by taking one half of an english muffin and generously spread a layer of butter across its surface.
- now, crown the buttered muffin with two sizzling bacon slices or succulent ham – the choice is yours to make.
- the next layer of your masterpiece is the poached egg.
- elevate your creation by generously drizzling hollandaise sauce over the poached egg, enriching it velvety goodness.
- to add a final touch of freshness, sprinkle a pinch of freshly chopped parsley over the entire ensemble – presentation is crucial for the palate.
- the eggs benedict recipe is now prepared – serve it and savour every bite of this delight.
when can you serve eggs benedict?
this splendid dish defies the constraints of conventional mealtimes. whether it's a leisurely sunday brunch with your closest mates, a special celebration like mother's day or a birthday brekkie for your loved one, eggs benedict rises to the occasion.
and don't forget, you can beat those midweek blues by whipping up an eggs benedict recipe for a delightful weekday brunch. anytime is the right time to savour the appetising creation of the recipe for eggs benedict.
easy method to make hollandaise sauce
- for that sumptuous hollandaise sauce that will make your recipe for eggs benedict shine, blend the vinegar and those golden egg yolks into your blender. add some water, a squeeze of lemon juice, and don't forget to sprinkle in a bit of pepper and salt. give it all a good whirl.
- now, let's prep our unsalted butter by melting it gently and allowing it to cool for a moment. remember, the key is to skim off any of those white dairy bits (a secret step to achieving a flawless sauce for the eggs benedict recipe).
- with your blender on its gentlest setting, start drizzling in that piping-hot melted butter. and voilà! your hollandaise sauce, the star of your recipe for eggs benedict, is ready for presentation.
- carefully pour the hollandaise sauce into a suitable container, keeping it warm and at the ready for the final assembly of your eggs benedict components.
how to make poached eggs easily?
we're about to spill the beans on a poaching hack that will take your eggs benedict recipe to the next level of simplicity and perfection. while the instructions may appear lengthy, the method itself is remarkably straightforward and easy.
- begin with a cold egg from the fridge, cracking it into a strainer. these cold eggs have a firmer texture inside, a secret to achieving perfection in your recipe for eggs benedict.
- allow the egg to rest in the strainer until the watery part of the white drains away. this step is crucial to avoid those pesky white strands in your poaching water, preserving the elegant shape of your poached egg.
- from the strainer into a small bowl or ramekin – that’s where the remaining egg goes.
- do the same for all the eggs you'll need for your eggs benedict recipe, keeping each of them in separate bowls or ramekins.
- in a pot, add 2-3 litres of water, ensuring it reaches a depth of about 3-4 inches. this depth is essential, allowing the eggs to gently roll without losing their delicate form that defines the final appearance of your eggs benedict.
- bring the water to a rolling boil, then reduce the heat to achieve a gentle simmer with small bubbles but no turbulent eruptions.
- now, here comes the exciting part. submerge the small bowl with the egg into the simmering water, making sure the bowl touches the pot's base. tilt the bowl gently, releasing the egg to gracefully settle onto the water's surface. to ensure a pristine shape and avoid the white strands, it's crucial to minimise the distance between the small bowl and the base of the pot when releasing the egg. exercise a gentle touch but don’t take too long to release the egg into the water.
- behold, the birth of a perfectly poached egg - the crowning glory of your recipe for eggs benedict!
- continue the process with the remaining eggs, releasing them without delay. it's advisable to keep the egg count on the lower side as you begin learning how to cook eggs benedict recipe.
- after about 25-30 seconds, carefully flip the partially set egg for the finishing touch. a few more minutes of cooking (approximately 2 minutes), and they'll be ready.
- you can even make your poached eggs ahead of time to streamline your recipe. store them in icy-cold water, even up to 4-5 days before you need them, ensuring they remain fresh and perfect for your culinary creation.
eggs benedict holds its place as a timeless brunch classic that consistently leaves a lasting impression. the sight of a flawlessly poached egg, with its golden yolk cascading onto a perfectly toasted english muffin, generously coated in that rich, creamy hollandaise, is enough to make anyone's mouth water. but it's not just about appearances. the flavour profile is equally enchanting.
while it’s easy for anyone to drool over eggs benedict, the thought of making this treat usually seems daunting. no worries! our foolproof techniques on how to cook eggs benedict recipe flawlessly will turn you into a seasoned pro in no time.
faqs on eggs benedict recipe
Q. what are the main ingredients in eggs benedict?
A. the main ingredients in eggs benedict include perfectly poached eggs, rich and velvety hollandaise sauce and a base of toasted english muffin or bread. it's often accompanied by canadian bacon or ham, but variations with smoked salmon or other proteins are also popular. that's a cracking combo that'll have you drooling.
Q. what is the secret to thick hollandaise?
A. the secret to achieving a thick and velvety hollandaise for an eggs benedict recipe hinges on these factors: maintaining the ideal heat, striking the right balance in whisking and ensuring the right amount of butter. each element plays a role in achieving that desired thick and velvety texture.
Q. does hollandaise use raw eggs?
A. yes, hollandaise sauce for an eggs benedict recipe typically uses raw egg yolks, but they are gently cooked over a water bath while whisking continuously. this process ensures that the eggs are safely cooked while creating that rich and velvety texture that makes hollandaise so irresistible.
Q. should eggs benedict be runny?
A. an eggs benedict recipe has a perfectly poached egg in it. this egg should have a soft, luscious yolk that oozes out when cut into – it's the defining feature of this delightful dish. thus, a touch of delightful runniness is not only expected but also celebrated in this classic brush masterpiece.