Eggs Benedict is a classic breakfast dish that has been enjoyed for over a century. This delectable dish consists of two halves of an English muffin, each topped with a slice of ham or bacon, a perfectly poached egg, and drizzled with rich and creamy Hollandaise sauce. The sauce, made from egg yolks, butter, and lemon juice, is the crowning glory of this beloved breakfast staple. If you want to impress your loved ones with a luxurious breakfast dish, try making Eggs Benedict with Hollandaise sauce from scratch.
Here is a recipe for Eggs Benedict with Hollandaise Sauce:
Ingredients:
4 English muffins, split
8 slices of Canadian bacon or ham
8 large eggs
2 teaspoons white vinegar
1/2 cup unsalted butter, melted
3 large egg yolks
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
Preheat the oven to 350°F (175°C).
Toast the English muffins and keep them warm in the oven.
In a large skillet, cook the Canadian bacon or ham slices over medium-high heat until they are crispy. Remove them from the skillet and keep them warm in the oven with the English muffins.
To poach the eggs, fill a large pot with water and add the vinegar. Bring the water to a simmer and gently crack the eggs into the water, one at a time. Cook for 3-4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs from the water and drain on a paper towel.
In a double boiler, whisk the egg yolks and lemon juice together until the mixture becomes thick and pale yellow. Gradually whisk in the melted butter until the sauce is smooth and creamy. Season the sauce with salt and pepper to taste.
To assemble, place one slice of the cooked bacon or ham on each half of the toasted English muffin. Place a poached egg on top of each slice and drizzle with the Hollandaise sauce.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Enjoy this classic breakfast dish with family and friends and savor the rich and creamy goodness of Hollandaise sauce with perfectly poached eggs.
