We really like breakfast, plain and simple. We don’t often have the time to go out for brunch on the weekends because we usually have work. That’s okay because we can bring the brunch to our house. We have the skills, which I must admit is pretty cool thing to have. One of the most favorite, and ours, is the Eggs Benedict.
Eggs Benedict at the basic level consist of an English muffin, Canadian bacon, a poached egg and hollandaise sauce. The only tricky part of this dish is the hollandaise sauce, unless you’re adventurous and are making the bread and the bacon. Those two components take some time to make and unless you are familiar with them, they can be slightly difficult. I have tried my hand at English muffins and I ended up with sub par results. To be honest comparing the results of the two, until I become a master bread maker, I will be buying most of my bread. The same goes with Canadian bacon. It is just a pork lion that was brined and smoked. It’s quite easy but I do not have the means to do any smoking in my apartment. It would be awesome to make all of these things from scratch, but they are not as good as what I get from the store.
While hollandaise may seem to seem unapproachable to the home cook, its very simple. In fact, it was one of the first things we learned in school. Hollandaise is one of the 5 french mother sauces defined by Escoffier. It is the last one we learned out the five because it is very different from other the other mother sauces. All the other ones require a stock or a base, while hollandaise only requires some butter and an egg. I remember I was very afraid of breaking this sauce when I was learning it, which sure enough, it broke (Nicole’s however, turned out perfect, first try). A broken sauce is not bad, just doesn’t look appetizing at all. It looks like a separated salad dressing, except that its just yolks and butter floating around. Thankfully my chef at the time showed me a quick and easy way to fix it before I threw it out. If you do end up breaking it, it most likely happened because there is too much butter to egg. To fix it, all you have to do is follow the same base method of making hollandaise except use your broken sauce as your ‘butter”. We posted a short video of the hollandaise process on our Instagram, so if you’re interested, give us a follow!
Eggs BenedictPrint This
- 2 Egg Yolks
- 1 Tbs Lemon Juice
- 1 Tbs Water
- Pinch Cayenne
- 3/4 Cup Butter, Melted
- Salt To Taste
- 2 English Muffins, Cut in Half and Toasted
- 4-8 Slices Canadian Bacon, Seared
- 4 Eggs
Make the hollandaise:
In a small pot, boil two inches of water then turn down the heat to a light simmer. In a metal bowl, whisk egg yolks, lemon juice, water, and cayenne together. Place the bowl over the pot and whisk until the egg mixture is light and fluffy, being sure to lift the bowl off the pot every now and then to let steam escape. This helps to make sure that the egg doesn’t cook too quickly and scramble.
Once fluffy, VERY SLOWLY drizzle in the melted butter while whisking aggressively. Drizzling the butter in slowly allows the sauce to emulsify, or come together. Once all the butter is used, take off the pot and whisk in salt to taste. Keep near the stove so it stays warm.
Poach the eggs:
In a deep pot, bring water up to a light simmer. Add a splash of vinegar. If new to poaching eggs, it is easiest to do one at a time. Crack an egg into a small bowl. Create a whirlpool in the pot. Pour egg into the center of the whirlpool. The eggs will spin around and come together. Let cook a couple minutes until the whites are cooked but the yolks are still runny (or however you like your eggs cooked). Keep a bowl of water next to the pot and when one egg is done poaching, hold in the bowl of water and continue to poach the rest of the eggs. When ready to serve, just drop the eggs back in the hot water for a few seconds to warm up.
Note: Do not be intimidated by poaching eggs. They may not be the prettiest on the first few tries, but they will still be delicious. Just like everything in this world, practice makes “perfect” – or close to it! (Pro Tip: If your eggs have a “good side” flip them over so that side is facing up.)
Place English muffin halves down first, Canadian bacon on top, and poached eggs on top of that. Spoon hollandaise over top and garnish with dill, parsley, or chives. We like serving this with a side of roasted asparagus.
We hope you enjoy this classic recipe and you find it easy to make this dish in your home. Perhaps it will inspire you to tackle a little bit more difficult recipes in the future.