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Eggs Benedict is a classic brunch favorite that never fails to impress. Perfectly poached eggs perched atop toasted English muffins, with savory Canadian bacon and a rich, creamy hollandaise sauce. This dish is a symphony of flavors and textures that will make any morning feel special. Ready to dive in? Let's get cooking!
Name of the recipe: Eggs Benedict Recipe
Ingredients:
- 2 english muffins, split
- 4 slices canadian bacon
- 4 eggs
- 1 tbsp white vinegar
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- 1 pinch cayenne pepper
- to taste salt
Instructions:
- Toast english muffins until golden brown.
- In a saucepan, heat canadian bacon until browned and warmed through.
- Fill a saucepan with water, add vinegar, and bring to a simmer. Crack eggs into the water and poach for 3-4 minutes.
- For the hollandaise sauce, whisk egg yolks and lemon juice in a bowl. Slowly add melted butter while whisking continuously until thickened. Add cayenne pepper and salt to taste.
- Assemble by placing canadian bacon on each muffin half, topping with a poached egg, and drizzling with hollandaise sauce.
What You Will Need
H2: What you will need to make eggs benedict
- English muffins: Provides a sturdy base with a slight crunch, perfect for soaking up the hollandaise sauce.
- Canadian bacon: Adds a savory, smoky flavor that complements the richness of the hollandaise and eggs.
- Eggs: Essential for poaching and making hollandaise, they bring creaminess and protein to the dish.
- White vinegar: Helps the egg whites firm up quickly when poaching, ensuring a neat, round shape.
- Egg yolks: Key for creating a rich, creamy hollandaise sauce that ties the dish together.
- Lemon juice: Adds a bright, tangy flavor to the hollandaise, balancing its richness.
- Unsalted butter: Provides the creamy, smooth texture needed for a perfect hollandaise sauce.
- Cayenne pepper: Adds a subtle heat and depth to the hollandaise, enhancing the overall flavor.
Tools and Instruments Needed
What tools/instruments will be needed to make Eggs Benedict
- Saucepan: Essential for poaching eggs and heating Canadian bacon, ensuring even cooking and perfect texture.
- Toaster: Toasts English muffins to a golden brown, adding a crispy base for the dish.
- Whisk: Crucial for making hollandaise sauce, ensuring it becomes thick and creamy.
- Slotted spoon: Helps remove poached eggs from water without breaking them, keeping their shape intact.
- Mixing bowl: Used for whisking egg yolks and lemon juice, creating the base for hollandaise sauce.
Eggs Benedict Recipe
A classic breakfast dish featuring poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Equipment
- Saucepan
- Whisk
- Slotted Spoon
- Toaster
Ingredients:
Main Ingredients
- 2 English muffins, split
- 4 slices Canadian bacon
- 4 eggs
- 1 tbsp white vinegar
Hollandaise Sauce
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- 1 pinch cayenne pepper
- to taste salt
Instructions:
- 1. Toast the English muffins until golden brown.
- 2. In a saucepan, heat Canadian bacon until browned and warmed through.
- 3. Fill a saucepan with water, add vinegar, and bring to a simmer. Crack eggs into the water and poach for 3-4 minutes.
- 4. For the hollandaise sauce, whisk egg yolks and lemon juice in a bowl. Slowly add melted butter while whisking continuously until thickened. Add cayenne pepper and salt to taste.
- 5. Assemble by placing Canadian bacon on each muffin half, topping with a poached egg, and drizzling with hollandaise sauce.
Notes:
Make sure to serve immediately for the best taste.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Toast muffins and cook bacon. Store separately in airtight containers.
- Poach eggs, then place in ice water. Store in fridge for up to 2 days.
- Make hollandaise sauce. Store in a sealed container in the fridge.
Freezing Instructions
- Toast muffins and cook bacon. Freeze separately in airtight containers.
- Poach eggs, then place in ice water. Freeze on a baking sheet, then transfer to a freezer bag.
- Make hollandaise sauce. Freeze in small portions using an ice cube tray.
The secret to a perfect hollandaise sauce is to keep the egg yolks at a gentle heat while whisking, ensuring they don't scramble.
Frequently Asked Questions
FAQ:
How do I keep the poached eggs from falling apart?
Add a splash of vinegar to the simmering water and create a gentle whirlpool before adding the eggs.
Can I make the hollandaise sauce ahead of time?
Yes, but keep it warm and give it a good whisk before serving.
What can I use instead of Canadian bacon?
Ham, smoked salmon, or even sautéed spinach work well.
How do I know when the poached eggs are done?
The whites should be set, but the yolks should still be runny, usually after 3-4 minutes.
Can I use store-bought hollandaise sauce?
Yes, but homemade tastes much better and fresher.
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