Eggs Benedict Recipe

Love eggs, but are you bored of eating the same old boiled version in the breakfast every morning? Have egg benedict! A very classy dish made of eggs, your mouth would surely go all watery, every time you pop in a helping of it. The combination of poached eggs, ham and hollandaise sauce makes the dish finger licking. The inclusion of an English muffin makes it yummier. Since egg benedict involves a combination of various types of flavor, ranging from eggs, butter, sauce and muffin, the dish gets a unique touch. However, while preparing egg benedicts, heat should be highly taken care of, as too much heat can scramble the eggs. Keep the flame at the medium level to avoid the same. Below are the steps to make it in a right and delicious way.

How To Make Eggs Benedict

Ingredients

For Eggs Benedict

8 slices Canadian Bacon
Poached Eggs
4 buttered English Muffins
2 cup Hollandaise Sauce
Finely Chopped Parsley (for garnishing)
Sweet Paprika (for garnishing)

For Poached Eggs

3 quart Water or as required
Salt (according to taste)
5 tsp Distilled White Vinegar
8 large Eggs

For Hollandaise Sauce

½ tsp Cracked Peppercorns
¼ cup White Wine
¼ Water
4 large Egg Yolks
½ cup melted Butter
2 tbsp Lemon Juice
2 tbsp Salt
Pinch of Pepper
Pinch of Cayenne (optional)

Preparation

Poached Eggs

Take a container and add water, white vinegar and salt to it. Bring it to simmer.
Break each egg carefully and slide it into the poaching water. Cook the eggs until the egg white becomes opaque. It takes around 3 minutes.
Remove the eggs from the water and blot on towel.

Hollandaise Sauce

Take the peppercorns and vinegar in a pan. Heat on a medium flame until it becomes dry.
Add water to it and drain peppercorns into a separate container.
To this, add egg yolk and put this container over a pot of simmering water.
Whisk constantly until the content the egg yolk becomes triple in volume and falls in ribbons.
Remove the container from the simmering water.
Add the butter to the egg yolk and vinegar mixture.
Season the sauce with lemon juice, salt pepper and cayenne.

Benedict Egg

Heat a saucepan on a medium flame and add Canadian bacon. Sauté from both the sides for 2-3 minutes until it gets heated up.
Reheat the poached egg (if they are poached earlier) in simmering water and blot on toweling.
Slice the English muffin into half. Place the muffins with the cut side facing up. Now, top it with the Canadian bacon. Now place the poached eggs over the bacon.
Top this with hot hollandaise sauce. Garnish with the finely chopped parsley and sweet paprika.
Your egg benedict is ready to be served.

In Microwave

Ingredients

4 Poached Eggs
2 Egg Yolks
¼ tbsp Lemon Juice
½ tbsp Mustard
1/8 Salt
½ cup Butter
8 thin slice of Canadian Bacon/ ham
4 English Toasted and Split Muffins

Preparation

Poach the eggs and allow them standing
Make hollandaise sauce. Meanwhile, microwave butter at high for about 1 minute until it melts.
In a blender container, add lemon juice, mustard and salt.
Now turn the electric blender at the maximum speed and start adding butter to it, until it becomes thick and creamy.
On an ovenproof plate, place a layer of Canadian bacon and microwave it at high for about 4 minutes just before serving.
Mix together the English half muffin, poached egg and Canadian bacon. Top the eggs with hollandaise sauce. The egg benedict is ready to be devoured upon.

How to Cite

Related Articles

See also

More in 'Art & Entertainment'