Best 2 The Best Eggs Benedict Recipes
Indulge in the culinary delight of Eggs Benedict, a classic brunch dish that combines perfectly poached eggs, crispy bacon or smoked salmon, and a rich, velvety hollandaise sauce, all perched atop toasted English muffins. This iconic dish has captured hearts and taste buds worldwide, and our collection of recipes offers diverse variations to suit every palate. From the traditional Eggs Benedict to unique interpretations featuring avocado, crab cakes, and even a vegetarian version, our curated selection promises an unforgettable Eggs Benedict experience. Each recipe is carefully crafted with step-by-step instructions and helpful tips to guide you through the process, ensuring perfect results every time. Whether you're a seasoned cook or just starting your culinary journey, our recipes will empower you to create this timeless dish with confidence and relish the flavors that have made Eggs Benedict a brunch staple. Join us on this delectable journey as we explore the world of Eggs Benedict and discover the perfect recipe to tantalize your taste buds.
Here are our top 2 tried and tested recipes!
EGGS BENEDICT
Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.
Provided by jenn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
- Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
- While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
- Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g
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.
Tips:
- For perfectly poached eggs, use fresh eggs and bring the water to a gentle simmer before adding the eggs. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
- To make a smooth and creamy hollandaise sauce, use clarified butter and whisk constantly over low heat. If the sauce starts to curdle, remove it from the heat and whisk in a tablespoon of cold water.
- To assemble the eggs Benedict, place a toasted English muffin half on a plate. Top with a slice of ham, a poached egg, and a spoonful of hollandaise sauce. Sprinkle with paprika and chopped chives.
- For a vegetarian version of eggs Benedict, replace the ham with sliced avocado or grilled mushrooms.
- To make eggs Benedict ahead of time, poach the eggs and make the hollandaise sauce up to 2 days in advance. Store the eggs and sauce separately in the refrigerator. When ready to serve, reheat the eggs in hot water and warm the hollandaise sauce over low heat.
Conclusion:
Eggs Benedict is a classic brunch dish that is sure to impress your guests. With a few simple tips, you can make a delicious and elegant eggs Benedict that will be the star of your next brunch party.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
