Classic Eggs Benedict
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Classic Eggs Benedict
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Category
Breakfast & Brunch
Cuisine
Classic Brunch
Servings
2
Prep Time
20 minutes
Cook Time
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
Ingredients
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4 Large eggs - Room temp & preferably Farm fresh or organic- See notes.
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1 Recipe of Hollandaise Sauce
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2 English muffins
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4 Slices of good Canadian Bacon or you can also use Black Forest Ham
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1-2 Tsp. Butter
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1 Tsp. of white wine vinegar or white vinegar (optional)
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Dash of Sweet or Smoked Paprika
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1/4 Cup Fresh Chives- Ends trimmed & chopped or Fresh Dill.
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Salt & pepper- to taste
Garnish
Directions
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.
Assembly
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.
Recipe Note
* 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!
Enjoy!