Eggs Benedict is a classic breakfast dish that has been enjoyed for over a century. This dish consists of poached eggs and ham or bacon served on an English muffin and topped with hollandaise sauce. With its rich flavors and indulgent texture, Eggs Benedict is the perfect dish for a special weekend breakfast or brunch.
With a little patience and practice, you'll be able to master the art of poaching eggs and making hollandaise sauce.
Ingredients for 2:
- 2 English muffins, split and toasted
- 4 thin slices of ham or 4 slices of cooked bacon
- 4 large eggs
- 2 tablespoons white vinegar
- 60 g unsalted butter, melted and cooled
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
Start by making the hollandaise sauce. In a small saucepan, melt the butter over low heat. In a heatproof bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper.
Place the bowl over a pot of simmering water, making sure the water does not touch the bottom of the bowl. Whisk the egg yolk mixture constantly until it thickens and forms a ribbon when the whisk is lifted, about 2-3 minutes.
Remove the bowl from the heat and slowly whisk in the melted butter, a little at a time, until the sauce is smooth and thick. Keep the sauce warm by placing the bowl in a warm water bath.
To poach the eggs, fill a large saucepan with about 2 inches of water and add the white vinegar, and a pinch of salt. Bring the water to a simmer over medium heat. Crack each egg into a small cup or ramekin.
Using a spoon, create a gentle whirlpool in the water. Carefully slide one egg at a time into the water, making sure the egg stays in the center of the whirlpool. Cook the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
Remove the eggs from the water using a slotted spoon and place them on a plate lined with a paper towel to drain.
To assemble the Eggs Benedict, place a slice of ham or bacon on each toasted English muffin half. Top each with a poached egg, then spoon hollandaise sauce over the eggs.
Garnish with chopped parsley or chives, and serve immediately.