Eggs Benedict: A Brunch Classic

Eggs Benedict is indeed a classic brunch dish that consists of a toasted English muffin topped with Canadian bacon or ham, poached eggs, and hollandaise sauce. It’s a delicious and indulgent meal that’s perfect for a special brunch occasion. Here’s a recipe to make Eggs Benedict at home:

Ingredients:

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup (1 stick) unsalted butter, melted
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste

For the Eggs Benedict:

• 4 large eggs
• 4 English muffins, split and toasted
• 8 slices Canadian bacon or ham
• 1 tablespoon white vinegar (for poaching eggs)
• Chopped fresh parsley or chives for garnish (optional)

Instructions:

1. Prepare the Hollandaise Sauce:

a. Fill a saucepan with about 1 inch of water and bring it to a simmer over low heat. Place a heatproof bowl over the simmering water (double boiler).

b. In the bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.

c. Gradually drizzle in the melted butter while continuing to whisk the egg yolk mixture. Whisk until the sauce thickens and becomes smooth.

d. Remove the bowl from the heat and season the hollandaise sauce with a pinch of cayenne pepper, salt, and black pepper. Keep it warm, covered, over a bowl of warm water until you’re ready to use it. Stir occasionally to prevent a skin from forming.

2. Poach the Eggs:

a. Fill a large, shallow pan with about 2 inches of water and add the white vinegar. Bring the water to a gentle simmer.

b. Crack each egg into a small bowl or ramekin.

c. Create a gentle whirlpool in the simmering water by stirring it with a spoon, and carefully slide one egg into the center of the whirlpool. This helps the egg white wrap around the yolk.

d. Poach the egg for about 3-4 minutes, or until the white is set but the yolk is still runny. Use a slotted spoon to carefully remove the poached egg from the water and place it on a plate lined with paper towels. Repeat this process for the remaining eggs.

3. Assemble Eggs Benedict:

a. Place a slice of Canadian bacon or ham on each toasted English muffin half.

b. Top each with a poached egg.

c. Spoon hollandaise sauce generously over each egg.

d. Garnish with chopped fresh parsley or chives if desired.

Serve your Eggs Benedict immediately, and enjoy this classic brunch dish with a side of roasted asparagus, sautéed spinach, or hash browns for a complete meal.