Eggs Benedict with Hollandaise Sauce

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Eggs Benedict is a breakfast classic that’s sure to impress. This dish combines toasted English muffins, Canadian bacon, poached eggs, and creamy hollandaise sauce. You can make this restaurant-quality meal at home in just 35 minutes. It serves 4 people and has 715 calories per serving.

The key to great Eggs Benedict is mastering the hollandaise sauce. You’ll whisk egg yolks with lemon juice and slowly add melted butter to create a rich, velvety topping. Don’t worry if it seems tricky – with practice, you’ll get the hang of it. The result is worth the effort!

Exact Ingredients List

Making Eggs Benedict requires specific ingredients for both the Hollandaise sauce and the main dish. Here’s what you’ll need to create this classic breakfast treat.

For the Hollandaise Sauce

To make the creamy Hollandaise sauce, gather these items:

• 1/2 cup unsalted butter, melted
• 4 egg yolks
• 1 tablespoon lemon juice
• Salt to taste
• A pinch of cayenne pepper

Make sure your butter is unsalted to control the saltiness of your sauce. Fresh lemon juice works best for a zesty flavor. The cayenne pepper adds a subtle kick, but you can adjust it to your liking.

For the Eggs Benedict

For the main components of Eggs Benedict, you’ll need:

• 2 tablespoons white vinegar
• 8 large eggs
• 4 English muffins, split
• 8 slices Canadian bacon or ham
• Chopped parsley or chives for garnish
• Salt and pepper to taste

The vinegar helps the egg whites stay together when poaching. Choose fresh, high-quality eggs for the best results. You can use Canadian bacon or ham based on your preference. Don’t forget the English muffins – they’re the perfect base for soaking up the runny yolk and sauce.

Instructions

Making Eggs Benedict involves three main steps: creating the Hollandaise sauce, poaching the eggs, and assembling the dish. Follow these steps to create a tasty breakfast treat.

For the Hollandaise Sauce

Start by melting the butter in a small pot. In a separate bowl, mix egg yolks, lemon juice, salt, and cayenne pepper. Whisk until thick.

Place the bowl over a pot of simmering water. Make sure the bowl doesn’t touch the water. Keep whisking for 3-5 minutes until the mixture gets thick and pale.

Take the bowl off the heat. Slowly add the melted butter while whisking. Keep going until the sauce thickens and grows in size. Taste and add more salt or cayenne if needed.

Keep the sauce warm while you work on the rest of the dish.

For the Eggs Benedict

Fill a big pot with water and add vinegar. Bring it to a gentle simmer. Crack each egg into a small bowl.

Slide the eggs into the water one at a time. Cook for 3-4 minutes until the whites set but the yolks stay soft. Use a slotted spoon to take them out and put them on a warm plate.

Toast your English muffins until they’re golden brown. In a pan, lightly cook the bacon or ham on both sides.

Put two muffin halves on each plate. Top each with a slice of bacon or ham, then add a poached egg.

To Finish the Dish

Spoon lots of Hollandaise sauce over your eggs. Don’t be shy – the sauce is a key part of Eggs Benedict!

Sprinkle some chopped parsley or chives on top for color and flavor. Add a bit of salt and pepper to taste.

Your Eggs Benedict is now ready to eat! Grab a fork and knife and dig in while it’s still warm. The rich sauce, runny yolk, and crispy muffin make for a perfect bite.

Possible Substitutes List & Recipe Variations

You can switch up your Eggs Benedict with some tasty swaps. Try these ideas to make the dish your own:

English Muffin Alternatives:

• Bagel
• Toast
• Biscuit
• Croissant

Meat Options:

• Bacon
• Turkey bacon
• Smoked salmon
• Spinach (for vegetarian)

Sauce Twists:

• Add pesto to hollandaise
• Use béarnaise sauce
• Try avocado sauce

You can also play with the eggs. Scrambled or fried eggs work great too! For a healthier version, use whole grain muffins and turkey bacon.

Want to add veggies? Top your Benedict with:

• Sliced tomato
• Sautéed mushrooms
• Steamed asparagus

For a fun twist, try Eggs Florentine. Just swap the meat for spinach. Or go fancy with Eggs Royale by using smoked salmon instead of Canadian bacon.

Remember, cooking is about having fun. Feel free to mix and match these ideas to create your perfect Eggs Benedict!

Tips, Tricks & Storing

Make your Eggs Benedict perfect every time with these handy tips:

For the best poached eggs, use fresh eggs. The whites will hold together better. Add a splash of vinegar to the water to help the eggs keep their shape.

Whisk the hollandaise sauce non-stop to avoid clumps. If it gets too thick, add a bit of warm water.

You can keep hollandaise sauce warm for up to an hour. Place it in a thermos or cover the bowl with plastic wrap and set it in warm water.

Toast your English muffins right before serving to keep them crispy. For extra flavor, try buttering them lightly before toasting.

To save time, poach your eggs ahead. Store them in cold water in the fridge for up to 2 days. When ready to use, reheat in warm water for 30-60 seconds.

For a fun twist, try different toppings like smoked salmon, spinach, or avocado.

Leftover hollandaise sauce can be stored in the fridge for 1-2 days. Reheat it gently in a double boiler, whisking often.