best eggs benedict

Sign up to save recipes in you recipe book, write reviews and more! A traditional eggs Benedict consists of a halved English muffin topped with Canadian bacon, ham, or bacon, a poached egg, and hollandaise sauce. Bring water to a simmer. Poach the parcels in a pan of gently simmering water for 8½ minutes. After one taste of this heavenly sauce I think you’ll have to agree. Meanwhile, toast muffins. Your instructions are perfect. Jen – I’m sorry to hear about the chemo you’re enduring, I’m hoping and praying for the best for you! (As an aside: This sauce recipe also works with coffee cream and an extra tablespoon of butter in a pinch; I had to sub since I had no heavy cream.). Your email address will not be published. Is it possible to make the sauce a day ahead and reheat it? Spoon or pour sauce over top, garnish with parsley and chives and finish with a light sprinkle of paprika. Don’t add salt to the water. By signing up you agree to thestayathomechef.com's terms of use and privacy policy. Perfect Eggs Benedict are easier to achieve than you might think. The recipe calls for the use of Canadian bacon as is. Hollandaise sauce is an emulsion of egg yolks, melted butter, and lemon juice. I think a lot of people worry about how complicated it is to make it at home. I’ve made making Eggs Benedict as simple as possible. Ham can also be fried up the same way. And let me tell you – the secret is in the sauce. You can substitute salmon for the canadian bacon, and you can also use crab , shrimp, or lobster cakes instead of the muffins and bacon. Required fields are marked *, RESTAURANT-QUALITY RECIPESYOU Sending love your way. English muffins and ham will need to be served right after heating. * Percent Daily Values are based on a 2000 calorie diet. I have found with leftover sauce I can reheat gently in the microwave, the consistency is a bit thicker though. Sauce will thicken. He ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise… Slide poached egg on top and drizzle with hollandaise sauce. All you need to know to make the best Eggs Benedict! Gently slide egg from bowl into the boiling water, one at a time. Eggs Benedict is named after Lemuel Benedict, a retired Wall Street broker. I’ve tried several different Hollandaise sauce recipes and several different methods and this version is easily my favorite (plus it seems to be the most foolproof)! Remove from heat, season with salt to taste. I don’t recommend it. Happy to hear it’s picky eater approved :)! Cook mixture, whisking constantly, until just thick enough to coat the back of a metal or wooden spoon and temperature reaches 160 degrees. Eggs Benedict is topped off with a sauce called hollandaise. **If needed reheat sauce in microwave at 50% power in 10 second intervals, stirring between each. Eggs Benedict is likely one of those things you’ll frequently order at a diner but it seems too intimidating to make at home so you have yet to attempt it. Fill a saucepan with about an inch of water. Read our disclosure policy. Yes but you have to reheat in a double boiler or on a low power in the microwave stirring occasionally. A 1943 interview in the New Yorker reported that Mr. Benedict went into the Waldorf Hotel looking for a cure for a hangover. Just wanted to say how much I loved the hollandaise sauce in this recipe. However, you can refrigerate what you don’t need and use it almost like a mayonnaise over the next few days. Share on Linkedin Makes 1 stack per serving. The yolk just may be a bit more set this way. Meanwhile toast English muffins in a toaster oven, or under broiler (setting muffins on a baking sheet) until just golden brown on top. Whisk in a splash of vinegar and season to perfection. There’s more hollandaise here than you need, but the reality is it’s really hard to make a smaller batch because you’re emulsifying the butter. Eggs Benedict is named after Lemuel Benedict, a retired Wall Street broker. Spoon or pour sauce over top**, garnish with parsley and chives and finish with a light sprinkle of paprika. Crack eggs one at a time and add to boiling water, fitting four eggs in pan at once. Preheat oven on broiler setting. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm. Feel free to swap out the ham for beautiful smoked salmon, or even a slow-roasted portobello mushroom, if you prefer. Brown Canadian bacon in butter on each side and set aside. You only need 15 minutes to serve up an amazing Eggs Benedict breakfast with Canadian bacon and a quick blender hollandaise sauce. https://www.delish.com/cooking/recipe-ideas/a26844972/eggs-benedict-recipe Blend on high for a few seconds. Cook until whites are just set and yolk is still runny, about 3 – 4 minutes. Watch the video below where I walk you through every step of this recipe. Once you do it a few times, you may even be faster! In a blender, combine egg yolks, mustard, and lemon juice. Crack eggs into separate small bowls. You only need 15 minutes to serve up an amazing Eggs Benedict breakfast with Canadian bacon and a quick blender hollandaise sauce. Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil. My egg was perfect and runny!!! Reduce heat to very low, then very slowly drizzle in warm melted butter while whisking constantly. Hot fluffy muffins are important, but really good wafer-thin smoked ham is essential. If it's easier for you to gently add eggs to water, you can crack into individual ramekins first. Bring several inches of water along with vinegar just to a boil in a large deep frying pan. “I do love eggs Benedict. You’ve made our homemade Eggs Benedict dreams come true! Assemble: lay a slice of Canadian bacon atop each English muffin. Crack eggs one at a time and add to boiling water, fitting four eggs in pan at once. Repeat with the remaining eggs (a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your parcels for extra flavour). It’s easier than you’d think. Notify me of follow-up comments by email. All you need to know to make the perfect Eggs Benedict! I just like to serve with a side of fresh fruit but a simple salad or a side of hash browns will make a nice pairing too. Melt butter. hi what can I use instead of dijon mustard? Here you’ll find a collection of delicious recipes that your family will love, all tested and approved by me, Jaclyn, creator of this food blog. Get free recipes sent straight into your inbox! Only modification I did was switch out paprika for the cayenne because I can’t do heat (chemo) but it was as good as any restaurant I’ve ever had it in. To Poach Eggs: Fill a large saucepan with 3 inches of water. Use a slotted spoon to remove the poached eggs from the water. Cook mixture, whisking constantly, until just thick enough to coat the back of a metal or wooden spoon and temperature reaches 160 degrees. Cooking is my passion so please follow along and share what I create! Eggs Benedict is one of my favorite breakfasts of all times. CAN EASILY MAKE AT HOME, Copyright © 2020 thestayathomechef.comAll rights reserved. Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. https://www.jamieoliver.com/recipes/eggs-recipes/super-eggs-benedict Once they begin to cook, butter is whisked in. Share on Twitter Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. It will easily be the star of the show! I love eggs Benedict and have played around with different things. The taste was spot on. Heat a small skillet over medium high heat. Cook Canadian bacon in a skillet over medium-high heat until heated through, about 1 minute per side. Can they hollandaise sauce be made ahead of time and reheated? Reduce heat to very low, then very slowly drizzle in warm melted butter while whisking constantly. My top chef’s tip here is that the best way to keep hollandaise in a stable, warm condition is to put it into a preheated Thermos flask. Cook until whites are just set and yolk is still runny, about 3 - 4 minutes. Sometimes it helps to have a visual and I have you covered in my very own cooking show. Eggs will spread more. If it’s easier for you try cracking eggs into individual ramekins first then carefully sliding off into water. If using bacon you will need to cook the bacon until crisp, which will double the amount of time it takes to make this recipe. Pour some hot, freshly melted butter into the running blender in a slow steady stream. Bring … Top each with a poached egg and season with salt and pepper. A more simple method is to make a blender hollandaise sauce by adding egg yolks, spices, and lemon juice to a blender. I’ve tried a few recipes now and this is by far the yummiest one; thank you so much for the recipe. Top each with a poached egg and season with salt and pepper. I have never attempted to poach an egg before. Toast English muffins in a toaster oven, or under broiler (set on a baking sheet) until just golden brown on top. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard. Then, if you’ve got mates coming round, you can just knock out Benedicts in batches, pouring the sauce straight from the flask – it makes life a lot easier and prevents it from splitting. Set a stainless steel or glass bowl over saucepan that fits nicely without touching water. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it’s very easy. For fun, I’ve given you a simple method for creating a double-yolker egg, which also helps you achieve the perfect shape. Bring water to a simmer. It’s that easy! Herb Crepes with Eggs Swiss Ham and Browned Butter. Eggs will spread more. Thanks for your feedback! This site uses Akismet to reduce spam. Hang on to this recipe, it’s perfect for holidays and weekends and also definitely set to impress for entertaining. Stir boiling water in a clockwise motion until a whirlpool forms. Let poach 4 to 5 minutes. Transfer to dish, cover to keep warm. Your email address will not be published. Transfer to paper towel lined plate to drain, repeat with remaining four eggs. Don't add salt to the water. Bring a large pot of salted water to a boil. Love to hear it was a success for you Victoria! Set aside in a warm place. PRO TIP: You can use Canadian bacon, a slice of ham, or cooked crisp bacon in this recipe, depending upon your own personal preference. Thank you for this recipe. To make the hollandaise, melt the butter in a small pan. You can find the entire collection of video recipes on YouTube, or right here on my website with their associated recipes. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed (or see tip). Maybe a bit time consuming with several steps, but once you get the hang of it and can multi-task a bit you’ll want to make them time and time again! You get a golden brown, toasted English muffin layered with a slice of flavorful Canadian bacon, topped with a poached egg with a perfectly runny yolk and they're finished with the an over the top delicious, rich and creamy hollandaise sauce and vibrant fresh herbs.