|Nutritional Guidelines (per serving)|
|Servings: 4 plates (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 65g||83%|
|Saturated Fat 35g||173%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The thing about eggs Benedict is that it's comfort food. As such, it's as much about the textures as it is the flavors. You don't want the English muffin to be too crispy, because you should be able to cut into it with a knife without it cracking or crumbling. Eating eggs Benedict should be like biting into a soft, fluffy, cloud.
The recipe below will walk you through the whole process, but can also read up on details about how to poach an egg and how to make hollandaise. If feeling ambitious, you can even make your own English muffins.
- For the Hollandaise Sauce:
- 1 cup butter
- 2 egg yolks
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dry ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- For the Eggs:
- 8 fresh eggs
- 4 English muffins (plus butter for buttering)
- 8 slices Canadian bacon
- Garnish: paprika and chopped fresh chives
- Kosher salt
- 1 teaspoon vinegar (for the poaching water)
Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Hollandaise Sauce
Gather the ingredients.
Melt the butter on the stove or in the microwave until piping hot.
Warm the blender bowl by filling with hot water and then emptying and drying the bowl. Add the egg yolks, lemon juice, cayenne, salt, white pepper, and mustard and blend at medium speed.
Slowly drizzle in the hot melted butter with the machine still running until emulsified.
Prepare and Assemble the Eggs Benedict
Arrange the 8 slices of Canadian bacon on a sheet pan, and warm them in a 400 F oven for 5 to 10 minutes.
Bring a large pot of water to a simmer—not a boil. If the water boils, lower the heat until it's merely simmering. 180 F to 190 F is best. Add a teaspoon of vinegar and some Kosher salt to the water.
Crack each egg into its own bowl or ramekin, and, when the water is ready, gently tip each egg down the side of the pot and into the water.
Cook for 4 to 5 minutes then carefully remove each egg with a slotted spoon, and transfer to a sheet pan lined with paper towels to absorb any excess water. Use another paper towel to gently pat the tops of the eggs dry as well. Don't forget about the Canadian bacon in the oven.
Toast and butter the English muffins.
Top each half with a slice of Canadian bacon, then a poached egg, and then some Hollandaise.
Garnish with chopped chives and a fine dusting of paprika. It helps to sprinkle the paprika from high above the plate so that it dusts the tops more evenly. Serve with steamed asparagus for an elegant brunch meal and enjoy!
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
- For the poached eggs, you're going to want to crack each egg individually into a little ramekin or bowl, so you'll need eight ramekins or bowls.
- You can use bacon instead of Canadian bacon. If you do, try to keep the bacon a little softer than you might otherwise prefer it. Overly crispy bacon will detract from the "soft, fluffy cloud" texture you're looking for.
- You can also substitute corned beef hash for the ham/bacon. Or substitute a slice of smoked salmon.
- And of course, use cooked spinach instead of the meat, and you have Eggs Florentine.
- Substitute Mornay sauce for the hollandaise and you have Eggs Mornay.