Eggs Benedict

Eggs Benedict. A poached egg on top of crispy Canadian bacon on a warm buttery toasted English muffin with a creamy Hollandaise sauce is the Ultimate Brunch recipe!

Eggs Benedict. A poached egg on top of crispy Canadian bacon on a warm buttery toasted English muffin with a creamy Hollandaise sauce is the Ultimate Brunch recipe!

Like nearly every other breakfast recipe it comes down to timing. You have a lot of pieces to this recipe cooking in the kitchen and timing to get it all out and on a plate at the same time takes experience and skill. These types of breakfast recipes are mostly reserved for lazy Sundays or special occasions. Our special occasions are birthdays and anniversaries. Don’t forget the holiday’s too like Mother’s Day, Father’s Day, Easter, and Christmas. Lazy Sundays means that we don’t have any plans. Breakfast turns into brunch and the kitchen gets wrecked. Have I talked you out of this making this recipe? It is good food and fun family time. Especially when you have someone in the kitchen cooking with you. You may have dirtied a ton of dishes but it is worth it.

Nothing is more satisfying than slicing into an egg and seeing that golden yolk spill out. 

Tips to Making Eggs Benedict

Before you even turn on your stovetop prep EVERYTHING!

Slice and butter the English Muffins

Start your double boiler

Prep all ingredients. (sliced, measured, melted, cracked, etc.)

Plating

Stack Canadian bacon then egg on 1 slice of an English Muffin. Spoon over about 2-3 tablespoons of Hollandaise sauce over the egg. Sprinkle parsley on top to garnish.
Serve immediately.

This recipe makes 8 Eggs Benedict. If that is too much. Serve the other half of the toasted English muffin with butter and jelly.

Eggs Benedict

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

8 servings

1

Eggs Benedict

Eggs Benedict

Ingredients

    Hollandaise Sauce
  • 4 egg yolks
  • 3 tablespoons of fresh squeezed lemon juice.
  • pinch of white pepper
  • 1/4 salt
  • 1/8 teaspoon Worcestershire sauce.
  • 1 tablespoon water
  • 1 cup (16 tablespoons) butter, melted
  • Poached Eggs
  • 8 eggs
  • 1 teaspoon white vinegar
  • English Muffins
  • 4 English Muffins, sliced in half
  • 4 tablespoons of butter
  • 8 slices of Canadian Bacon
    Parsley for garnish.

Instructions

    Hollandaise Sauce
  1. Prepare double boiler.
  2. In a mixing bowl add egg yolks,lemon juice, white pepper, pinch of salt, Worcestershire, and water. Pour the ingredients into the double boiler and whisk. While whisking slowly add in melted butter. Once ingredients are combined remove sauce pan from double boiler. Cover and set aside.
  3. English Muffins
  4. Slice English muffins in half.
  5. Butter both sides.
  6. Broil on high for 40 to 60 seconds.
  7. Canadian Bacon
  8. Add Candadian bacon to a frying pan on medium low heat and heat through.
  9. Poach eggs
  10. Bring a pot of water to a boil then reduce to a simmer on medium low heat.
  11. Add vinegar to the water.
  12. Dip a ladle into the water allowing a small amount of water to stay in the ladle.
  13. Crack egg into the ladle and slowly add to the pot of water.
  14. Let egg sit in the water for 3 to 4 minutes.
  15. Repeat process for the remaining eggs.
  16. To Plate
  17. Stack Canadian bacon then egg on 1 slice of an English Muffin. Spoon over about 2-3 tablespoons of Hollandaise sauce over the egg. Sprinkle parsley on top to garnish.
  18. Serve immediately.
http://dailyappetite.com/2017/02/27/eggs-benedict/

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