Eggs Benedict Recipe
This classic Eggs Benedict Recipe with English muffins, poached eggs, Canadian bacon, and hollandaise sauce is the perfect elegant breakfast.
Ingredients
For the Hollandaise:
- 4 egg yolks
- juice of ½ lemon
- ¼ cup chardonnay wine
- 4-6 ounces clarified butter
- coarse salt and cayenne to taste
For the Eggs benedict:
- 8 eggs
- 8 toasted English muffin halves
- 8 slices Canadian bacon, heated
- chopped fresh parsley and chives for garnish, optional
- coarse salt and pepper to taste
Instructions
Hollandaise:
- Whisk together the egg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about 2 minutes.
- Add the bowl to a double boiler over low to medium heat and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl. This takes 3 to 4 minutes.
- Whisk while slowly drizzling in the clarified butter until it is completely emulsified. Remove from the double boiler, season with salt and cayenne, and set it aside.
Poached Eggs:
- Add some vinegar to a medium-size pot with water and simmer over low to medium heat.
- Stir the water using a spoon for 10 seconds to create a vortex. Add 1 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 2 to 3 minutes or until the egg whites are cooked but the yolk is runny.
- Remove the egg and season with salt and pepper. Repeat 7 more times with the rest of the eggs. You can also follow my poached egg recipe for multiple eggs at once.
- Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish of cayenne.
Notes
Make-Ahead: This recipe is meant to be eaten as soon as the eggs are done poaching.
How to Store: It's best to keep all the ingredients separate and covered for up to 3 days. This recipe will not freeze well.
How to Reheat: Reheat the hollandaise in a double boiler while vigorously whisking. You can re-poach the egg in simmering water for 1 to 2 minutes to reheat and re-toast the English muffin.
You can optionally finish off the eggs benedict with a garnish of minced fresh parsley, chives, or both.
The hollandaise will hold up to 30 minutes in a thick ceramic pot covered.
Feel free to use those individual egg poacher products or individual baskets in a large pot of boiling water.
Nutrition
Calories: 802kcalCarbohydrates: 55gProtein: 35gFat: 47gSaturated Fat: 24gCholesterol: 624mgSodium: 1179mgPotassium: 497mgFiber: 3gSugar: 1gVitamin A: 735IUCalcium: 136mgIron: 3mg