Eggs Benedict is a classic American recipe made with English muffins, Canadian ham, and hollandaise sauce. It’s a very special dish and is usually served at breakfast in many fine dining restaurants and hotels. You will need some extra time to prepare this, but it is absolutely delicious.
Making the Hollandaise sauce is a little bit tricky. The most important things to remember are to keep the heat fairly low, whisk it constantly, and remove the mixture from the heat while you are adding in the butter. If you do this, the sauce should turn out perfect. Actually, Hollandaise sauce has many other applications apart from Eggs Benedict. You can use it over broccoli, asparagus, or many other vegetables of your choice.
Give yourself a treat this weekend and try this recipe. You will not regret it.
[btn color=”orange” target=””]Ingredients:[/btn]
- 4 egg yolks
- 8 tbsp of butter
- 1/2 tbsp of lemon juice
- 1/2 tbsp of water
- pinch of salt
- pinch pepper
- pinch garlic powder
- 2 – 4 fresh eggs
- 1 tbsp vinegar
You will also need:
- 2 slices Canadian ham (or any kind of ham)
- 2 English Muffins
- salt and pepper to taste
- Servings: 2
- Time: 45 minutes
- Level: Advanced
- Cuisine: American
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- In a mixing bowl, whisk eggs yolks, lemon juice, salt, and water together until well combined. Set aside.
- Melt the butter in a saucepan. Let it rest for 3 minutes. Scoop the foam (residue) from the top.
- Pour water in a pot and bring it to a soft boil. Place a steel bowl over it. Be careful not to touch the bottom of the bowl. You can use double boiler if you have one.
- Add the egg mixture into the steel bowl and continue whisking over low heat. As a general rule of thumb, I keep it on the heat for about 10 seconds and then off the heat for about 10 seconds. Continue this process until you get a rich, thick consistency. This will take 6 to 8 minutes.
- When you reach the thickness consistency, turn off heat and remove the bowl. Pour the melted butter in little by little, stirring continuously. You should get a nice thick consistency. Which has just about doubled in size.
- Season the Hollandaise sauce and a pinch of garlic and pepper. Mix until will combined and set aside. If you prefer a runny hollandaise sauce, reconstitute it by adding about 3 tbsp of hot water and mix it before serving.
- To poach the eggs: Add water to a pan. Bring it to a complete boil and add in the vinegar. Crack the eggs and leave them in the boiling water for 1 1/2 to 2 minutes for runny eggs or 2 1/2 minutes to 3 minutes for solid yolks.
- To serve: Lay them on a toasted English muffin with a layer of Canadian ham over the top. Make sure the muffin is nicely buttered. You may also want to consider frying the ham for a minute or two. Spread the hollandaise sauce over the top of the eggs. Season the eggs with salt and pepper.
- Serve and enjoy!