THE BEST EGGS BENEDICT
We engineered this classic brunch dish to guarantee your success. By getting the muffins and bacon ready in advance and keeping them warm in the oven, you can focus on poaching a perfect egg. A blender makes an easy, foolproof hollandaise sauce. We added plenty of lemon to make it bright and tangy.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees F.
- Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.
- Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm.
- Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm.
- Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel.
- Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately.
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Angie Angie
[email protected]Hollandaise horror. I tried making the hollandaise sauce, but it turned out lumpy and broken. I'm not sure what went wrong, but I guess I need more practice. The rest of the dish was good, though.
Jonah Thomas
[email protected]Eggs Benedict made easy. I'm not a seasoned cook, but this recipe made me feel like a pro. The instructions were clear and easy to follow, and the end result was a delicious and impressive Eggs Benedict. Thank you for sharing this recipe!
Ali Meer
[email protected]Eggs-cellent! This recipe is a keeper. The hollandaise sauce was easy to make and had the perfect consistency. The poached eggs were cooked to perfection, and the toasted English muffins were the perfect finishing touch. I'll definitely be making thi
Qamar Official
[email protected]Hollandaise hack. I discovered a trick that makes the hollandaise sauce even more velvety and smooth. Instead of whisking the egg yolks and butter over a double boiler, I used a blender. It resulted in a perfectly emulsified sauce in no time. Highly
Amazing Grace
[email protected]Eggs Benedict bliss! I'm a huge fan of Eggs Benedict, and this recipe did not disappoint. The hollandaise sauce was creamy and flavorful, while the poached eggs were cooked to perfection. The toasted English muffins provided a sturdy base for the ent
Tk Tuhin khan
[email protected]Hollandaise disaster. I followed the recipe precisely, but my hollandaise sauce turned out curdled and lumpy. Not sure what went wrong, but I'll keep practicing until I get it right. The rest of the dish was delicious, though.
Awal Medikal
[email protected]A lesson in poaching eggs. I've always struggled with poaching eggs, but this recipe made it seem effortless. The step-by-step instructions and clear explanations helped me achieve perfectly poached eggs with soft, runny yolks. Thank you!
Elizabeth Treadway
[email protected]Eggs-traordinary! This recipe takes Eggs Benedict to the next level. The addition of smoked salmon and fresh dill elevated the dish, creating a symphony of flavors that tantalized my taste buds. Highly recommended for special occasions or when you wa
Mary Garcia
[email protected]Simple yet satisfying. This recipe is straightforward and doesn't require any fancy ingredients or techniques. The resulting Eggs Benedict was classic and comforting, with a well-balanced flavor profile. Perfect for a quick and easy brunch or lunch.
Babal Seelro
[email protected]Hollandaise heaven! The hollandaise sauce was the star of the show, with its smooth texture and vibrant flavor. It complemented the poached eggs and toasted English muffins perfectly. I'll definitely be using this hollandaise recipe again, even for o
Md Rabbani
[email protected]Eggs-quisite! The poached eggs were cooked to perfection, with a velvety yolk that oozed out upon slicing. The hollandaise sauce was rich and tangy, adding a luxurious touch to the dish. The toasted English muffins provided a sturdy base, holding eve
Mahmmad Ahmad Zafar Iqbal
[email protected]Not bad, but room for improvement. The hollandaise sauce was a bit too thick for my taste, and the poached eggs were slightly overcooked. However, the English muffins were toasted to perfection, and the overall flavor was still enjoyable. I'll try ag
Deliah Snead
[email protected]A bit challenging, but worth the effort! I'm a novice in the kitchen, and this recipe pushed my skills a bit, especially the hollandaise sauce. However, with patience and careful attention to the instructions, I managed to pull it off. The end result
Zoya Tariq
[email protected]5 stars all the way! This recipe produced the best Eggs Benedict I've ever had. The hollandaise sauce was creamy and flavorful, the eggs were poached perfectly, and the toasted English muffins provided the perfect base. I'll be adding this to my regu
Shelton Pereira
[email protected]Easy to follow and oh-so-yummy! The hollandaise sauce was a breeze to make, and the step-by-step instructions for poaching the eggs were spot-on. The result was a brunch that looked and tasted like it came straight from a fancy restaurant. Will defin
Asgharkhan shaheen
[email protected]Delicious and impressive! I'm not usually a fan of poached eggs, but these were cooked to perfection, with a tender, runny yolk that burst forth upon slicing. The hollandaise was luscious and complemented the eggs and muffins beautifully. Definitely
Lisa Stephanie
[email protected]An absolute delight! The hollandaise sauce was smooth and velvety, enveloping the poached eggs and toasted English muffins in a rich, decadent embrace. Every bite was a symphony of flavors, a testament to the perfect balance of tangy, buttery, and sa