Eggs Benedict is a classic breakfast dish that typically consists of two halves of an English muffin, each topped with a slice of Canadian bacon, a poached egg, and hollandaise sauce. Egg Benedict is often served with a side of roasted potatoes or fruit.
To prepare Eggs Benedict, the English muffins are first toasted and then topped with the Canadian bacon. The poached eggs are then placed on top of the bacon, and the hollandaise sauce is drizzled over the entire dish.
Hollandaise sauce for Egg Benedict
Hollandaise sauce is a rich and creamy sauce made with egg yolks, butter, lemon juice, and a pinch of cayenne pepper. It is traditionally prepared by whisking the egg yolks and lemon juice together over a double boiler until they are thick and pale yellow. Then, melted butter is slowly added while continuing to whisk until the sauce is smooth and velvety.
Eggs Benedict is a delicious and indulgent breakfast that is perfect for special occasions or leisurely weekend mornings.
Prep time: 20 minutes
Cook time: 10 minutes
Rest time: 5 minutes
Traditional Eggs Benedict Recipe:
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon or ham
- 8 large eggs
- 1 tablespoon white vinegar
- Salt and black pepper to taste
- Hollandaise sauce (see recipe below)
- Fresh parsley or chives for garnish
Directions for egg Benedict recipe:
Step 1: Preheat the oven
Preheat your oven to 200 °F (ca. 93 °C) to keep the toasted English muffins warm.
Step2: Cook the HamI
In a large skillet, cook the Canadian bacon or ham until lightly browned, then transfer to a plate and keep warm.
Step 3: Fill the Skillet
Fill a large, deep skillet with water and bring it to a simmer, add the white vinegar.
Step4: Crack the eggs
Crack each egg into a small dish, then gently slide it into the simmering water. Cook for about 3–4 minutes, or until the egg whites are set,Recipe but the yolks are still runny.
Remove the poached eggs from the skillet with a slotted spoon and transfer them to a paper towel-lined plate to drain.
Step 5: final preparation
Assemble the Eggs Benedict by placing two toasted English muffin halves on each plate. Top each muffin half with a slice of Canadian bacon or ham, then a poached egg.
Spoon hollandaise sauce over the top of each egg, then sprinkle with salt and black pepper.
Garnish with fresh parsley or chives, and serve immediately.
Hollandaise Sauce Recipe:
3 egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
Salt and black pepper to taste
Cayenne pepper (optional)
In a small saucepan, whisk together the egg yolks and lemon juice over low heat.
Gradually whisk in the melted butter, whisking constantly until the sauce thickens.
Remove the saucepan from the heat and season with salt, black pepper, and cayenne pepper (if using).
Serve immediately over the Eggs Benedict.
Poached eggs and Eggs Benedict are related but different dishes.
Poached eggs are simply eggs that are cooked in simmering water without any additional ingredients or toppings. The egg white sets around the yolk as it cooks, resulting in a tender and delicate texture. Poached eggs can be served on their own, with a sprinkle of salt and black pepper, or used in various recipes, such as in salads, on top of toast, or as a topping for avocado toast.
Eggs Benedict, on the other hand, is a classic breakfast dish that consists of a poached egg, Canadian bacon or ham, and hollandaise sauce served on an English muffin.
The poached egg is the star of the dish and is placed on top of the toasted English muffin and Canadian bacon or ham, and then topped with a rich and buttery hollandaise sauce. The dish is typically garnished with fresh herbs, such as parsley or chives.
So while poached eggs are a cooking method for eggs, Eggs Benedict is a specific dish that features poached eggs as a key component, along with other ingredients like Canadian bacon and hollandaise sauce.