Classic Eggs Benedict
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Rated 5.0 stars by 1 users Breakfast & Brunch Classic Brunch 2 20 minutes 30-45 minutes Make a delicious brunch favorite-an Eggs Benedict recipe that can be served classic or ultra decadent with lobster or Dungeness crab, or spin it with bacon, avocado, and pan-roasted tomatoes. Perfect for brunch with friends or Mother's Day or Father's Day celebrations. lollygag 4 Large eggs - Room temp & preferably Farm fresh or organic- See notes. 1 Recipe of Hollandaise Sauce 2 English muffins 4 Slices of good Canadian Bacon or you can also use Black Forest Ham 1-2 Tsp. Butter 1 Tsp. of white wine vinegar or white vinegar (optional) Dash of Sweet or Smoked Paprika 1/4 Cup Fresh Chives- Ends trimmed & chopped or Fresh Dill. Salt & pepper- to taste First Prepare your Hollandaise sauce and set aside- you will want to reheat this slightly right before use and if it is too thick you can add a bit of lemon juice or milk/cream to it to thin it out while reheating. Heat a large deep skillet -3/4 full with water on medium high heat. Add a splash of vinegar (optional-this does help firm up the egg) and bring to a simmer. Then turn down the heat to low- you don't want a boil at this point and give the water a swirl with a spoon. Then, one at a time, gently break an egg into a small dish and slowly slip the egg into the skillet or pan, being careful not to over-crowd the eggs. With eggs around the edge of the skillet/pan, repeat the process with remaining eggs. Cook until eggs are set (about 3 minutes), stirring occasionally with a slotted spoon to rotate them very carefully for about 3 minutes.(You will want to make sure not to break the yolks.) When your eggs are set, remove them from the heat, then carefully remove each egg from pan with a large slotted spoon and place each one onto a plate lined with a paper towel to absorb excess moisture. Lightly toast your English muffins and set aside.(At this point you can either butter them or leave them as is- I find that the butter is just too heavy with the sauce but you can do as you like.) Next, heat a large skillet over medium high heat and add butter, then add Canadian bacon slices or ham and sear them on both sides for 2-3 minutes to warm them up. Remove from heat and set aside. Place 2 open halves of the toasted English muffins on 2 serving plates. Next, place 1 slice of Canadian Bacon or ham on each muffin half. Carefully place 1 poached egg on top of each stack using a spoon. Pour a generous spoonful or two of warm Hollandaise Sauce on top of each stack. Sprinkle a few pinches of Paprika, and chopped fresh Chives or Dill over the sauce. Sprinkle with salt & pepper to taste and serve immediately. * The key to perfect poached eggs is using very fresh eggs- you can either get Farm fresh or when picking your eggs from the store, make sure to grab them from the back of the stack-these will be the freshest! * Serve with a side of golden breakfast potatoes or a simple Arugula side salad tossed with French balsamic vinaigrette and fresh grated Parmesan cheese. * You can also try variations by subbing the Canadian bacon or ham with fresh crab or lobster for an even more decadent treat or try our BLTA Benedict recipe for a British twist!Classic Eggs Benedict
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