Sunday brunch will become your favorite meal of the week once you make this foolproof eggs benedict recipe. One of the most requested brunch recipes I make is eggs benedict. A classic benedict has a soft English muffin, topped with a poached egg and poured with a yummy hollandaise sauce overtop. It is practically foolproof, you really can’t mess this breakfast up. Plus, it still tastes every bit as good as doing it the hard way. No one will ever know your secret and they will think you are a culinary master! I make my version with Canadian bacon or ham, and the salty-sweet flavor adds a nice punch to the entire recipe.
Traditional Eggs Benedict Ingredients
There is no need to be afraid of making this recipe. People are often intimidated by making eggs benedict and for good reason. Poaching eggs and making hollandaise sauce is usually challenging, but not with this recipe!
English muffins – Toast the English muffins in a toaster to give them a shell base before adding the eggs and sauce on top. This will keep the muffin stable and not get soggy. Ham – Cook the ham on a skillet to give it that nice crisp flavor. Only heat it until it is warmed through. Eggs – These fresh eggs will become poached in a saucepan filled with simmering water. White vinegar – It helps cook the egg and set the yolk.
Homemade Hollandaise Sauce
Blend egg yolks and lemon juice in a blender until smooth and frothy, about 10 seconds. With the blender running, very slowly drizzle in the warm butter. Add salt and pepper to taste! Before serving, whisk the homemade hollandaise sauce together.
Egg yolks – These eggs are cooked very slowly to avoid them from curdling when heating and making whisking in the sauce. Egg yolks are a thickening agent to give the hollandaise sauce texture. Fresh lemon juice – The acidity helps cut through the buttery richness and gives it a smooth mixture. Unsalted butter – This helps the hollandaise sauce have a rich and creamy base that is smooth and creamy when pouring.
How to Make the Best Eggs Benedict
Without hollandaise sauce, an egg benedict would be nothing more than a runny egg on a toasted muffin. The sauce is what elevates this dish and makes it extra yummy. It sounds extra fancy to say you have made your own homemade hollandaise, but it’s surprisingly simple to make.
Tips for Easy Eggs Benedict Recipe
Fresh ingredients – Make sure that your ingredients are fresh and up to date for the best results. You will want the freshest eggs. The older eggs will spread as they cook. For best flavor use a high-quality Canadian bacon or ham. Poaching eggs – Add a splash of vinegar to the water as it is simmering. This will help the egg coagulate easier. Protein – Add slices of bacon or slices of Canadian bacon onto the toasted English muffin. Timing – It is hard to get it all done at the same time. Try to space the cooking out and have it finish simultaneously for it to stay hot. Double boiler – For the hollandaise sauce, you can use a double boiler or a heatproof bowl when simmering the water. This allows you to control the heat and prevents the eggs from curdling. Variations – Try eggs benedict with spinach, smoked salmon, and sliced avocados for different variations.
Storing and Reheating Eggs Benedict
Eggs Benedict will last in the fridge for a day or two. Store the hollandaise sauce separately in an airtight container. This will help prevent it from spoiling. When ready to reheat, simply place everything on a heated skillet on low heat and warm it until hot. Be careful if using a microwave, the eggs can overcook. READ NEXT: 33+ Breakfast Ideas
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