This classic brunch dish is well worth perfecting for its luscious combination of flavours and textures. Eggs Benedict is a classic brunch dish that never fails to impress. This indulgent combination of perfectly poached eggs, buttery hollandaise sauce, and toasted English muffins is a true breakfast favourite. This delightful ensemble features a perfectly poached egg resting gracefully upon a tender and buttery English muffin. Often served with a side of crispy bacon or salmon. The pièce de résistance is the velvety hollandaise sauce, lavishly drizzled over the ensemble, adding a rich and tangy note that complements the delicate flavours.
Servings
4
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Ingredients
4 English muffins, split and toasted
8 slices bacon or ham
8 large eggs
Fresh chives or parsley, chopped (for garnish)
For the Hollandaise Sauce:
3 large egg yolks
1 tablespoon lemon juice
1/2 cup (115g) unsalted butter, melted
Salt and pepper, to taste
Dash of cayenne pepper (optional, for heat)
Directions
- Prepare the Hollandaise Sauce: Fill a saucepan with a few inches of water and bring it to a gentle simmer over medium heat.
- In a heatproof bowl that fits snugly on top of the saucepan, whisk the egg yolks and lemon juice together.
- Place the bowl over the simmering water (creating a double boiler) and continue whisking vigorously for about 2-3 minutes until the mixture thickens slightly.
- Slowly drizzle in the melted butter while whisking constantly until the sauce is smooth, creamy, and thickened.
- Season with salt, pepper, and a dash of cayenne pepper (if desired) for added heat. Set the sauce aside.
- To poach the eggs: Fill a large saucepan or deep skillet with water and bring it to a gentle simmer over medium heat.
- Crack each egg into a small bowl or ramekin, taking care not to break the yolks.
- Create a whirlpool in the simmering water by stirring it with a spoon.
- Gently slide each egg into the centre of the whirlpool and poach for about 3-4 minutes for soft, runny yolks.
- Adjust the cooking time based on your preference.
- In a separate frying pan, cook the bacon or ham slices over medium heat until browned and crispy.
To assemble: Place two toasted English muffin halves on each plate. Top each muffin half with a slice of cooked bacon or ham. Carefully place a poached egg on top of each bacon/ham slice. Spoon a generous amount of hollandaise sauce over each poached egg. Garnish with freshly chopped chives or parsley for added freshness and colour.
Serving Suggestions
Serve Eggs Benedict as a complete brunch dish on its own, or accompany it with a side of roasted potatoes or a fresh green salad or grilled asparagus for a balanced meal.
For Eggs Florentine, add sautéed spinach.