Recipe Eggs Benedict

With toasted and golden English muffins, poached eggs, strips of Canadian bacon and Hollandaise sauce, this Eggs Benedict recipe is pure perfection!

Garnish with freshly chopped dill and green onions, or simply serve with salt and pepper. Perfect for any special breakfast or brunch at home!

This Eggs Benedict recipe is pure perfection with toasted and golden English muffins, poached eggs, strips of Canadian bacon and Hollandaise sauce! Garnish with dill and freshly chopped green onions, or simply serve with salt and pepper. Perfect for a special breakfast or brunch at home!

Classic Eggs Benedict Recipe

My mother loved eggs Benedict! It is impossible for me to see them, to prepare them or to eat them without thinking of her. When we went to LA we had an Ivy Smoked Salmon Eggs Benedict which was to die for! But more often than not, she enjoyed the classic version. No frills, just an English muffin, egg, bacon and lots of gravy!

So mom, this recipe is for you!

With toasted and golden English muffins, poached eggs, strips of Canadian bacon and Hollandaise sauce, this Eggs Benedict recipe is pure perfection! Garnish with dill and freshly chopped green onions, or simply serve with salt and pepper. Perfect for a special breakfast or brunch at home! Toast your muffins

One of the mistakes I often see with bene eggs is that the English muffins are not toasted enough. This is actually a crucial mistake because Benedictine eggs are very moist. Think about it: it's topped with a poached egg (hello runny yolk) and creamy Hollandaise sauce! You must therefore ensure that your English muffin is almost done. This way it is nicely crispy and holds together well while you eat it.

Fortunately, toasting your muffins in one go is very easy! Simply line a large baking sheet with the cut muffins and place in the oven at 450 for about 3 minutes, or until lightly browned around the edges.

Poach your eggs

Poaching eggs may sound scary, but I promise you can do it! That said, like anything, making poached eggs takes practice! So if you've never done this before and are planning to make this recipe for a special occasion, I suggest you practice at least once before.

All you need to do is fill a small saucepan with a few inches of water and bring it to a simmer over very low heat. Seriously, it doesn't have to be a lot of bubbles! Then crack an egg into a small bowl or cup, and gently pour it into the hot water.

You can add up to 4 eggs at a time, as long as you remember which one you put in first. Cook each egg until the white is completely set, about 3 to 4 minutes, depending on the size of your eggs. Then use a slotted spoon to remove the eggs. Repeat with the remaining eggs! And keep an eye out for bubbles, you may need to reduce the heat to keep the water at a mere simmer.

Set the eggs aside on a plate. They should dry out a bit before serving, but you can always dab off excess water with a paper towel!

Fry your Canadian bacon

This is definitely the easiest part of this recipe! Simply place a skillet over medium-high heat. Once hot, reduce heat to medium, add bacon and cook until browned on both sides, about 6 minutes total. This time varies depending on the brand you use!

How to prepare Hollandaise sauce

I use the blender method to make my Hollandaise sauce and it gets super thick and creamy every time! But there are some things you need to know for this to work:

Make sure your eggs are at room temperature. I like to leave them on the counter for at least an hour before breaking them up and separating the yolks from the egg whites.

Heat your butter until it's melted, but not browned! You don't even have to let it simmer, so keep an eye out and remove the hot melted butter as soon as the sticks are completely liquefied.

Pass your lemon juice through a sieve. It's optional, but I think it really makes a difference!

If your sauce breaks, don't panic! It's happened to almost everyone I know. You can save it by adding an extra egg yolk and hot water to the hot buttered Hollandaise mixture. Add slowly, and whisk until the mixture is smooth again.

This Hollandaise sauce is also delicious on asparagus, omelettes, egg casseroles (essentially easy Florentine eggs), etc!
Serve with a nice side salad, and maybe a cocktail of savory dogs, and enjoy! Perfect for Easter Brunch or Mother's Day!!!

Recipe

Ingredients ( 6 servings)

For the poached eggs:

• 12 large eggs

• 1 teaspoon of white wine vinegar

For the English muffins:

• 6 English muffins, halved

For the hollandaise sauce:

• 6 egg yolks, at room temperature

• 2 tablespoons fresh lemon juice, strained

• 12 ounces unsalted butter

• 2 tablespoons hot water

• 1/2 teaspoon of salt

• 1 and 1/2 teaspoon dijon mustard

• 1/4 teaspoon of sugar

• 1/8 teaspoon cayenne pepper

For the Canadian bacon:

• 12 slices of Canadian bacon

Trim :

• 1/4 cup fresh dill, finely chopped
• 1/4 cup green onions, finely chopped

You can, embellish transport and share your Eggs Benedict to your friends making it even more appetizing! How ? by storing them in a Lunch Box. On our MaLunchBox website you will find a wide range of Lunch Boxes or insulated bags

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If the image link does not work, click here to discover the collection

If the image link does not work, click here to discover the collection

Instructions

For the poached eggs:

1. Fill a small saucepan with 3 to 4 inches of cold water. Heat the water over high heat until it comes to a gentle simmer and small bubbles start to appear at the bottom of the pan, then stir in the vinegar. Reduce the heat to maintain the simmer and prevent the water from boiling.

2. Crack the eggs, one at a time, into a small bowl or cup, preferably with a spout.

3. Place the bowl as close to the surface of the simmering water as possible, then gently slide the egg into the pan. If you want you can use a spoon to bring the egg whites closer to the yolk, but I find this optional as they usually float around the yolk pretty well on their own.

4. At this point, you can add up to 3 more eggs, one at a time, repeating the steps listed above and leaving some space between each one.

5. Cook the eggs for 4 minutes, or until the egg whites are completely cooked through, but the egg yolks are still runny.

6. Using a slotted spoon, carefully remove the poached eggs from the pan and place them on a plate. Repeat the operation with all the eggs.

For the English muffins:

• Preheat the oven to 450 degrees (F).

• Gently cut the English muffins in half. Place them on a large baking sheet.

• Broil for 2 to 3 minutes, or until lightly browned. Put aside.

• For the hollandaise sauce:

• In the body of a blender on medium speed, combine the egg yolks and lemon juice.

• In a small saucepan, melt the butter until it is just liquid! Pour the butter into a measuring cup with a beaker.

• Add the hot water to the egg yolk/lemon juice mixture and blend until combined.

• Keeping the speed of the mixer at a low level, begin to very slowly pour in the melted butter. It is very important to do it in a slow flow! (The blender lid should be in place, but the plug should be removed. You'll pour the butter through this hole, so the sauce doesn't splatter all over the place).

• Add remaining ingredients and beat on high speed 30 seconds, or until combined.

For the Canadian bacon:

1. Place a large skillet over medium-high heat. Once hot, reduce the heat to medium, then add the Canadian bacon and cook until browned on each side, about 3 minutes per side.

Trim :

1. Wash and dry the herbs. Finely chop and set aside.

Assembly :

1. Place the English muffin halves on a large serving platter.

2. Top each half with two strips of Canadian bacon, a poached egg, a dollop of Hollandaise sauce and a little fresh herbs, if desired. Repeat for all muffins and serve immediately.

Now you know how to make the perfect Eggs Benedict for the holidays! If you want to book them in Lunch Boxes, I advise you to visit our MaLunchBox website on which we offer a wide range of Lunch boxes.

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