Steps to Make Homemade Eggs Benedict

Eggs Benedict. Classic Eggs Benedict with Fool Proof Hollandaise Recipe. Making Eggs Benedict requires careful orchestration. You have to have warm, crispy bacon, hot No wonder I rarely eat Eggs Benedict unless I'm eating out, my brain is scrambled enough as it is in the.

Eggs Benedict is my favorite breakfast menu item, and it's super easy to make from home! It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg. Perfectly Easy Eggs Benedict made with a foolproof vinegar free poaching method with luxurious hollandaise sauce and ham steaks on an English muffin. You can have Eggs Benedict using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Eggs Benedict

1. It's of For the benedict.
2. You need 3/4 C. of or 1 1/2 sticks of unsalted butter.
3. It's 3 of large egg yolks.
4. You need 1 1/2 tsp. of Fresh lemon juice.
5. Prepare 1/4 tsp. of Cayenne.
6. It's to taste of Salt and pepper.
7. You need of For the poached eggs:.
8. It's 1 of Tbso. White distilled vinegar.
9. It's of Sea salt.
10. You need 8 of large eggs.
11. It's of For the hollandaise:and assembly:.
12. It's 4 of English muffins, split.
13. It's 8 slices of Canadian bacon or thick-cut ham.
14. You need 2 Tbsp. of Unsalted butter.
15. It's 1/4 C. of Chopped chives or green onions.
16. Prepare 2 Tbsp. of Chopped dill or 2 tsp. Dried dill.
17. It's to taste of Salt and pepper.

Eggs Benedict is a traditional breakfast dish composed of an English muffin topped with Canadian ham, poached eggs, and hollandaise sauce. It's the latter that gives Eggs Benny its reputation for. Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key.

Eggs Benedict instructions

1. Make the hollandaise: Melt the butter in a small pot over medium-high heat until it's foamy but not yet beginning to brown, 3-4 minutes..
2. Place egg yolks and 2 tsp. water into a blender. Start blender and then very slowly add the hot, melted butter until fully combined. Add lemon juice and cayenne, season with salt and pepper. Pour into a bowl with plastic wrap directly on the surface so the top doesn't create a skin on top. Set aside..
3. Poach the eggs: Crack eggs into a strainer and let the watery whites run out. There will still be whites remaining. Fill a sauce pan with 3 inches of water. Add vinegar and salt and bring to a simmer. Just starting to bubble not boil. Using a spoon stir water until it is swirling. Carefully drop 1 or 2 eggs at a time into center of vortex, allowing the whites to envelop the yolks. 4-5 minutes until whites are set and yolk still runny. Repeat with remaining eggs..
4. Use splotted spoon to remove eggs and place on paper towels or clean dish towel to drain..
5. Toast choice of bread in toaster or oven until golden brown..
6. Cook Canadian bacon or ham in a skillet over medium-high heat until golden brown and just crisp around the edges. About 6 minutes..
7. Assemble: Place 8 halves of bagels or choice of bread on a plate and butter generously. Top each with Canadian bacon or ham, and poached egg. Spoon hollandaise sauce over top and aprinle with dill, sea salt, cayenne and pepper..

First, you'll want to make your hollandaise. Eggs Benedict is a classic at Sunday brunch, New Year's morning, or a morning with that special person in your life. The hollandaise sauce can make it or break it. It's so disgustingly delicious, it's almost. disgusting. You toast an English muffin, top it with a slice of Canadian Bacon, then a poached egg, then—and this is the key.