Classic Eggs Benedict Recipe 🍳

Eggs Benedict is a delicious and elegant breakfast or brunch dish that combines poached eggs, Canadian bacon, English muffins, and a rich hollandaise sauce. Here's how you can make this classic dish at home:

Ingredients:

For the Hollandaise Sauce:

- 3 large egg yolks

- 1 tablespoon lemon juice

- 1/2 cup unsalted butter, melted

- Pinch of cayenne pepper

- Salt to taste

For the Eggs Benedict:

- 4 large eggs

- 2 English muffins, split and toasted

- 4 slices of Canadian bacon

- Chopped chives or parsley for garnish (optional)

Instructions:

1. Make the Hollandaise Sauce:

1. In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and doubled in volume.

2. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water). Continue to whisk rapidly.

3. Slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and smooth.

4. Remove from heat and whisk in the cayenne pepper and salt to taste. Keep the sauce warm by placing the bowl in a warm spot or over a pot of warm water.

2. Prepare the Eggs Benedict:

1. Fill a large saucepan with about 3 inches of water. Bring to a gentle simmer and add a teaspoon of vinegar (this helps the eggs hold their shape).

2. Crack each egg into a small bowl or ramekin.

3. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide each egg into the water one at a time. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.

4. Use a slotted spoon to remove the poached eggs and drain them on a paper towel.

3. Assemble the Eggs Benedict:

1. In a skillet over medium heat, lightly brown the Canadian bacon on both sides.

2. Place a slice of Canadian bacon on each half of the toasted English muffins.

3. Carefully place a poached egg on top of the Canadian bacon.

4. Spoon the warm hollandaise sauce generously over the poached eggs.

5. Garnish with chopped chives or parsley if desired.

Tips for Perfect Eggs Benedict:

1. Fresh Eggs for Poaching:

   - Use the freshest eggs possible for poaching to ensure the whites hold together better.

2. Control the Heat:

   - Keep the water at a gentle simmer, not a rolling boil, to prevent the eggs from breaking apart.

3. Whisk Continuously for Hollandaise:

   - When making the hollandaise sauce, whisk constantly to prevent the eggs from scrambling.

4. Toast the Muffins:

   - Toast the English muffins until they are golden and crispy for the best texture.

5. Keep Hollandaise Warm:

   - If the hollandaise sauce starts to cool and thicken, place it over a bowl of warm water to keep it smooth and pourable.

6. Serve Immediately:

   - Eggs Benedict is best served immediately after assembling to enjoy the perfect balance of textures and flavors.

Enjoy your homemade Eggs Benedict and impress your family and friends with this classic dish! 🍳