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Eggs Benedict Can there be anybody who doesn't drool at the thought of Eggs Benedict? Soft, squidgy, lightly toasted bread, really crisp bacon and perfectly poached eggs which, when the yolks burst, drift into a cloud of buttery hollandaise sauce. It's certainly one of the world's greatest recipes. You can have Eggs Benedict using 17 ingredients and 7 steps. Here is how you cook it.
Ingredients of Eggs Benedict
- Prepare of For the benedict.
- Prepare of or 1 1/2 sticks of unsalted butter.
- You need of large egg yolks.
- It's of Fresh lemon juice.
- Prepare of Cayenne.
- Prepare of Salt and pepper.
- You need of For the poached eggs:.
- You need of Tbso. White distilled vinegar.
- You need of Sea salt.
- Prepare of large eggs.
- Prepare of For the hollandaise:and assembly:.
- It's of English muffins, split.
- It's of Canadian bacon or thick-cut ham.
- Prepare of Unsalted butter.
- You need of Chopped chives or green onions.
- It's of Chopped dill or 2 tsp. Dried dill.
- It's of Salt and pepper.
Eggs Benedict are a wondrous weekend breakfast. The traditionally American dish serves poached eggs and ham or bacon on toasted muffins with a creamy hollandaise sauce. Split the muffins, toast them and warm some plates. Hot fluffy muffins are important, but really good wafer-thin smoked ham is essential.
Eggs Benedict step by step
- Make the hollandaise: Melt the butter in a small pot over medium-high heat until it's foamy but not yet beginning to brown, 3-4 minutes..
- Place egg yolks and 2 tsp. water into a blender. Start blender and then very slowly add the hot, melted butter until fully combined. Add lemon juice and cayenne, season with salt and pepper. Pour into a bowl with plastic wrap directly on the surface so the top doesn't create a skin on top. Set aside..
- Poach the eggs: Crack eggs into a strainer and let the watery whites run out. There will still be whites remaining. Fill a sauce pan with 3 inches of water. Add vinegar and salt and bring to a simmer. Just starting to bubble not boil. Using a spoon stir water until it is swirling. Carefully drop 1 or 2 eggs at a time into center of vortex, allowing the whites to envelop the yolks. 4-5 minutes until whites are set and yolk still runny. Repeat with remaining eggs..
- Use splotted spoon to remove eggs and place on paper towels or clean dish towel to drain..
- Toast choice of bread in toaster or oven until golden brown..
- Cook Canadian bacon or ham in a skillet over medium-high heat until golden brown and just crisp around the edges. About 6 minutes..
- Assemble: Place 8 halves of bagels or choice of bread on a plate and butter generously. Top each with Canadian bacon or ham, and poached egg. Spoon hollandaise sauce over top and aprinle with dill, sea salt, cayenne and pepper..
For fun, I've given you a simple method for creating a double-yolker egg, which also helps you achieve the perfect shape. Eggs Benedict is a breakfast delight and so easy to make. Use your favourite bagels as the base instead of the traditional muffin, and adorn with rich hollandaise sauce and some fresh rocket. Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City Origin and history.
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