Indulge in the classic delight of Eggs Benedict, a dish that combines poached eggs, crispy English muffins, and creamy hollandaise sauce! This recipe is perfect for brunch or any special occasion. Let’s dive into the deliciousness!
Making Hollandaise Sauce
This part’s so satisfying—watching the ingredients transform into a velvety sauce!
Perfectly Poached Eggs
Follow these steps, and you’ll impress everyone with your poaching skills!
Ingredients
- Hollandaise Sauce:
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- For the Eggs Benedict:
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Instructions
- Make the hollandaise sauce:
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Step 1- Blend ingredients: In a blender, place the egg yolks, lemon juice, mustard, salt, and cayenne. Blend for 5 to 15 seconds, or until the mixture is frothy.
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Step 2- Melt the butter: Place the butter in a small pot over medium-low heat. Cook, stirring, until melted. Transfer the melted butter to a glass liquid measuring cup so that it's easy to pour. With the blender running on low, slowly pour in the hot butter, blending until the sauce is emulsified. The sauce should have a thick but pourable consistency. If it's too thick, blend in hot water, 1 tablespoon at a time, to loosen it. Set aside while you poach the eggs.
- Poach the eggs:
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Step 3- Cook the eggs: Crack four of the eggs into four separate small bowls or ramekins. Bring a medium pot of water to a gentle boil. Add the vinegar and stir the water so that it moves in a circular motion. Gently drop the eggs into the water, give the water another gentle stir, and cook for 3 minutes and 30 seconds to 4 minutes. Use a slotted spoon to scoop the eggs out of the water and test for doneness. Set aside and repeat with the remaining eggs.
- Assemble the eggs Benedict:
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Step 4- Put it all together: Slice the English muffins in half and lightly toast. Top each half with a tomato slice and a poached egg. Season the egg with salt and pepper, then drizzle generously with the hollandaise sauce. Garnish with fresh chives and dill and serve immediately.
Nutrition
- Calories: 400, Fat: 30g, Carbs: 25g, Protein: 20g
Cooking techniques
To achieve the perfect poached egg, ensure the water is at a gentle boil and add vinegar to help the egg whites set. The hollandaise sauce requires a careful emulsification of the butter and egg yolks, so pour the butter in slowly!
Variations or substitutions
Feel free to substitute smoked salmon for the tomatoes for a classic Eggs Royale, or add sautéed spinach for a Florentine twist. You can also use avocado instead of hollandaise for a lighter version!
Storage tips
Hollandaise sauce is best enjoyed fresh, but if you have leftovers, store it in the fridge for up to 2 days. Reheat gently on low heat, whisking to restore its creamy texture.
Notes
For a richer flavor, consider using clarified butter in your hollandaise sauce. This dish is perfect for special occasions and will impress your guests!
