Classic Eggs Benedict
The Classic Eggs Benedict is a uniquely creative and easy way to amplify your breakfast routine. A combination of a toasted English muffin, poached egg, hollandaise, and Canadian bacon is the traditional method. It has become a very popular brunch option due to its savory flavor and richness.
what is eggs benedict?
The origin of the eggs Benedict dates back to a restaurant from 1860 in which the regulars Mr. and Mrs. Legrand Benedict wanted to try something different in the original A la Benedict was formed. I wish I could go somewhere enough that they would make a dish after me that would be this iconic.
how do you make eggs benedict?
Now let’s get to making this iconic breakfast sandwich.
The first step to making the perfect Eggs Benedict is choosing the right base for this you need a fresh English muffin cut in half evenly. I typically don’t recommend buying pre cut English muffins because they are not cut evenly; you’ll typically have a top half that is thicker and rounder than the bottom half. However, if you cut your OWN you are in complete control over the thickness and size. Choose your favorite brand and start there. This is an important foundation for creating your perfect Classic Eggs Benedict.
Next procure your Canadian bacon. The step doesn’t take a lot of work but it’s very important. This is also the point where you can get creative and mix up what you put on top of your English muffin. Besides Canadian bacon you can have traditional American bacon, crab cakes, prosciutto, sausage, short ribs The options are almost endless.
Simultaneously you can get your skillet and place your Canadian bacon down to heat through and get color. After your Canadian bacon has been heated thoroughly place both pieces of your English muffin face down and allow them to toast. You want the inside of the English muffin to Brown so that you have a nice base and texture to build on. Doing the steps this way will pass the flavor of the Canadian bacon on to your English muffin. Nothing goes to waste here.
How do you poach an egg?
OK, now that we figured out the foundations let’s get to one of the most pivotal parts. The poached egg! You want the poached egg to be consistently cooked on the outside while remaining runny and gooey on the inside
Heat a large pot with water and a tablespoon of white vinegar. The vinegar is going to help them keep the yolk in place and allow the whites to temper themselves. While your water comes to a boil it’s time to get your egg ready. Crack one egg into a small bowl. This bowl will be used to gently lower the egg into the water.
The easiest method to make your poached egg is to create a vortex by stirring rapidly with a whisk or spoon. Too much movement will cause the egg yolk to disperse from the center. Turn down the heat so that the water remains at a rapid simmer. Then lower the bowl with the egg into the water.
The result from the vortex dissipating should wrap the egg within its own white from here cook for about 2 to 2 1/2 minutes. You want the outside white to firm up but keep the inside yolk soft and runny.
While your egg is cooking prepare a clean plate with paper towels. Once the 2 to 2 1/2 minutes have passed Remove the poached egg from the water along with any remaining fragments in place on the paper towel.
Perfect Poached Eggs
- Pot, glass mixing bowl, whisk and slotted spoon
- Paper towels
- 4 qts boiling water
- 1 tbsp white vinegar
- Bring water to a boil and reduce heat so that it is at a rapid simmer
- Add Vinegar
- Crack 1 egg and place in small bowl
- Whisk vinegar water to create a steady vortex
- As the vortex slows gently lower egg into water and cook for 2-2.5 minutes
- Remove with slotted spoon and place on a plate line with paper towels to remove excess water
- Exterior should be smooth and shiny the inside remains soft
How do you make hollandaise sauce?
Finally we’re at the star of the show the hollandaise sauce. To make your holidays separate 3 to 5 egg yolks and placed in a heat resistant bowl. To do this crack your eggs in half and sift them back and forth allowing the egg whites to ooze out between the shells.
There are several methods to making the perfect hollandaise sauce however the fundamentals are egg yolk, salt and lemon juice. In this recipe we’re going to add some Dijon mustard for a little heat as well.
Begin by placing your heat resistant bowl so that is hovering above the boiling water from the pot you post your eggs in. Rapidly whisk them together. You will notice a slight color change as the egg yolks become firmer. Once this occurs add your lemon juice, salt pepper and Dijon mustard and continue to stir. Once everything is incorporated and the texture looks custard like you are ready to assemble. You should be able to coat the back of a spoon.
If your hollandaise “breaks” i.e. it does not maintain a consistent texture add 1 tbsp of water and continue stirring. Add water 1 tbsp at a time until it is fully mixed.
Easy Classic Hollandaise Sauce
- Double boiler
- 3-5 egg yolks
- 1 stick salted butter
- 1 tbsp lemon juice
- 1 teaspoon dijon mustard
- Melt butter in sauce pan but do not let it come to a boil
- Whisk egg yolks in over double boiler or a pot with glass mixing bowl on top
- Once yolks change color and are slightly lighter add lemon juice and dijon mustard
- Taste the sauce it should not be "eggy" but rather buttery with a hint of lemon and tanginess from the dijon.
- Add more salt and lemon juice to taste if desired
how to assemble an eggs benedict?
Place your English muffin on your plate, your Canadian bacon, your poached egg and then drizzle or spoon your hollandaise all over. Nothing is better than that first bite of your own Classic Eggs Benedict. So easy to do at home and now you can share with your friends. Be the brunch hero! Subscribe for more recipes and tips.