Can I Make Eggs Benedict Ahead of Time?

You can't assemble the whole dish in advance, but you can prep some parts. The hollandaise sauce can be made a day or two before and refrigerated. Then, just warm it up when it's time to serve. English muffins can be toasted and kept at room temperature. Cooked Canadian bacon can also be warmed up when needed. But, poached eggs should be made just before serving for the best taste and texture.

What's the Secret to Perfect Hollandaise Sauce?

The secret to a great hollandaise sauce is in the technique. Start by whisking egg yolks with lemon juice or vinegar in a double boiler. Slowly add melted butter, whisking constantly. If it starts to curdle, remove it from the heat. Add a bit of warm water to stabilize it. This keeps the sauce smooth and creamy.

How Do I Poach Eggs Without Breaking the Yolks?

Learning to poach eggs without breaking yolks takes practice. But, with a few tricks, you can get it right. Start by simmering water and adding vinegar to help the eggs stay round. Crack eggs into a ramekin and slide them into the water. Poach for 3-5 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs, blotting them on a paper towel before serving.

Eggs Benedict: The Ultimate Brunch Classic

Description

Eggs Benedict is a classic breakfast dish featuring a perfectly poached egg and savory Canadian bacon on a toasted English muffin, all topped with rich, creamy hollandaise sauce. This indulgent breakfast is great for special occasions or a weekend treat.

Ingredients

Scale

For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted
- Pinch of cayenne pepper (optional)
- Salt, to taste
For the Eggs Benedict:
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon or ham
- 1 tablespoon white vinegar (for poaching)
- Fresh chives or parsley (for garnish)

Instructions

Make the Hollandaise sauce:
- In a heatproof bowl, whisk the egg yolks and lemon juice until light and fluffy.
- Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water.
- Slowly whisk in the melted butter until the mixture thickens and becomes creamy. Add a pinch of cayenne pepper and salt to taste.
- Remove from heat and keep the sauce warm until ready to serve.
Poach the eggs:
- Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer. Add the vinegar to the water.
- Crack each egg into a small bowl, and carefully slide the eggs one at a time into the simmering water. Poach for 3-4 minutes, until the whites are set but the yolks are still runny.
- Remove the eggs with a slotted spoon and place on a paper towel to drain.
Cook the Canadian bacon:
- In a skillet over medium heat, cook the Canadian bacon for 1-2 minutes on each side until lightly browned and heated through.
Assemble the Eggs Benedict:
- Place a slice of Canadian bacon on each half of the toasted English muffins.
- Gently place a poached egg on top of the bacon.
- Spoon a generous amount of hollandaise sauce over each egg.
Garnish and serve:
- Garnish with fresh chopped chives or parsley and serve immediately.

Notes

For perfect poached eggs, keep the water at a gentle simmer, not a rolling boil.
If your hollandaise sauce gets too thick, thin it out with a little warm water.
You can prepare the hollandaise sauce in a blender for a quicker method—just blend the egg yolks and lemon juice, then slowly pour in the melted butter.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 2 eggs benedict
Calories: 450
Sugar: 2g
Sodium: 750mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 20g
Cholesterol: 475mg