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Learn about the history of Eggs Benedict. Also learn all about Eggs and how to cook them, and for more great brunch ideas, check out my Brunch Recipes.
Eggs Benedict Recipe
Recipe Type: Eggs, Ham, Brunch & Breakfast
Yields: 4 servings
Prep time: 15 min
Cook time: 15 min
Ingredients:
2 English muffins, halved horizontally
4 slices baked ham or Canadian bacon
4 whole eggs for poaching
2 tablespoons distilled white vinegar
2 teaspoons coarse salt or Fleur de Sel Salt*
Hollandaise Sauce (see recipe below)
Parsley or chives, for garnish
* The Fleur de Sel Salt is fabulous on eggs.
NOTE: Check out my web page on How To Poach Eggs with lots of hints and tips.
Preparation:
Toast English muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. Remove from broiler, spread with 1 teaspoon butter. In a large frying pan, cook ham or Canadian bacon slices until lightly browned and place them on each English muffin half.
Use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. NOTE: To prevent sticking, grease the pan with a little oil before filling with water. Add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface).
HINT: When you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water.
Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.
Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce over eggs and garnished with a small parsley sprig or chopped chives.
Variation Ideas:
Smoked Salmon - Substitute thinly sliced smoked salmon for the ham.Makes 4 serving.
Artichoke - Substitute cooked artichoke heart for English muffin.
Poaching eggs for a crowd:
To poach eggs for a crowd, cook eggs ahead of time, slightly undercooking them. Slide them into a large bowl of cold water. When ready to be served, immerse in barely simmering water for 1 to 2 minutes.
Holding poached eggs for a short period of time:
If you are making eggs only a short while ahead, slide all of them, as they are cooked, into a large bowl of hot (not boiling) water. Don't worry about them sticking together. Top with more hot water from time to time to keep them warm. The eggs will be soft, warm, and ready to eat when you are ready to serve them.
Hollandaise Sauce: 3 egg yolks
1 tablespoon freshly-squeezed lemon juice
1/4 pound (1/2 cup) unsalted butter, cut into pieces
1/2 cup white wine
1 tablespoon white vinegar
Coarse salt and pepper to taste
* If you use salted butter, delete the salt from the recipe.
Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat. Add butter and white wine and stir constantly with whisk, until melted. Add white vinegar, salt, and pepper and continue vigorous stirring until all butter is melted and sauce is thickened (be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling). NOTE: If the sauce begins to separate, add 2 teaspoons of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce.
Keep warm until ready to serve. HINT: I put my Hollandaise Sauce in a small thermos to keep warm.
Quick and Easy Hollandaise Sauce: Use 1 package Knorr Hollandaise Sauce mix and follow package directions.
