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Eggs Benedict

  • Eggetarian
    • 30 mins
    • Serves 7
    • Easy


    How to make Eggs Benedict

    1. Make the hollandaise.
      • Melt butter in a small pot over medium heat for 3-4 minutes, or till it’s foamy but not starting to brown.
    2. Place egg yolks and 2 tsp water in a blender.
    3. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated.
      • Add lemon juice and cayenne.

    Note: Feel free to adjust the amounts to taste, and season with salt and pepper.

    1. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface to prevent it forming a skin.
    2. Set aside.

    Note:It will keep at room temperature while you work.

    1. Poach the eggs.
      • Fill a medium pot with 3 inches of water.
      • Add vinegar, season with salt, and let simmer.
      • Stir the water with a clockwise motion using the handle of aspatula.
      • Gently crack an egg into the center of the pot.
      • Let the water swirl around it and allow the white to envelop the yolk.
      • Repeat with remaining eggs.
      • Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water.
      • Feel the white for firmness.

    Note: If it's not quite done, slide it back in for another minute or so.

    1. Let cook until the whites are set, but the yolks are still runny.
      • Remove eggs from the water once eggs are perfectly poached.
      • Drain on a plate lined with paper towels or a clean kitchen towel.
      • Set eggs aside.
    2. Toast English muffins until crisp and golden brown and sturdy enough to withstand the moisture of hollandaise and poached eggs.
    3. Cook Canadian bacon in a medium skillet over a medium–high heat until they turn golden brown and the edges turn crisp.
    4. Assemble the Benedict.
      • Place eight halves of English muffin on a plate and butter them generously.
      • Top each with a slice of Canadian bacon, ham or bacon, then a poached egg.
      • Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
    5. Serve and enjoy!
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