This eggs Benedict recipe tastes prefer it’s from a restaurant, however it’s simple to make at residence! My wealthy, creamy hollandaise sauce takes it excessive.
This eggs Benedict recipe is assured to impress. It consists of crisp English muffins topped with completely poached eggs, creamy, dreamy home made hollandaise sauce, and juicy tomato slices (as a substitute of the standard Canadian bacon).
I like to make it once I host buddies or household for brunch, as a result of although it tastes like one thing from a restaurant, it’s surprisingly easy to make. You possibly can even do among the prep forward!
You will discover the whole recipe on the backside of this publish. Alongside the way in which, I’m sharing my finest suggestions for the way to make eggs Benedict in addition to serving solutions and make-ahead directions.
I do know eggs Benedict feels fancy, however I promise, very quickly, you’ll be making it like a professional! Get able to wow visitors—and your self!—at your subsequent brunch.
Eggs Benedict Substances
This eggs Benedict recipe has 4 key parts:
- English muffins – We’re not making these from scratch! Use good-quality English muffins from a bakery or the grocery retailer. Tip: Want to make use of a home made base? Exchange the English muffin halves with halved biscuits!
- Sliced tomatoes – A conventional eggs Benedict would have a slice of Canadian bacon on it, however I like subbing tomato slices for a more energizing, meat-free twist.
- Poached eggs – Cooked till the whites are agency however the yolks are nonetheless runny.
- Hollandaise sauce – This French sauce is THE traditional eggs Benedict sauce. It’s an emulsion of egg yolks, melted butter, lemon juice, and cayenne pepper (I additionally add Dijon mustard!). Although it’s historically made in a double boiler, I make mine within the blender for a foolproof shortcut.
I prefer to prime my eggs Benedict with chopped contemporary herbs like chives and dill. They steadiness the wealthy eggs and sauce and add a reasonably pop of inexperienced.
Discover the whole recipe with measurements under.
Tips on how to Make Eggs Benedict
This recipe has three predominant steps:
- Making the hollandaise sauce
- Poaching the eggs
- Assembling and serving
Begin by making the hollandaise sauce.
You’ll mix collectively the egg yolks, lemon juice, cayenne pepper, Dijon mustard, and salt. Soften the butter on the range. Then, with the blender working on low, slowly stream within the scorching melted butter to create the creamy sauce.
- Tip: Add the butter step by step to assist the sauce emulsify and thicken.
For extra suggestions, try my hollandaise sauce recipe!
Subsequent, poach the eggs.
Crack each into a person ramekin. Then, carry a pot of water to a delicate boil. Add a splash of white wine vinegar to the water to assist the eggs coagulate, then stir the water in order that it strikes in a round movement.
Slip half the eggs into the water, give it one other light stir, and simmer for 3 1/2 to 4 minutes, or till the egg whites are set.
Repeat with the remaining eggs.
- Tip: Cracking the eggs into particular person bowls makes it simple to softly slide them into the water. This helps them maintain their form as they cook dinner.
For extra suggestions, try my information to the way to poach an egg!
Lastly, assemble and serve!
Whereas the eggs cook dinner, halve and toast the English muffins. High every half with one or two tomato slices, a poached egg, and a beneficiant drizzle of hollandaise sauce. Sprinkle with contemporary herbs and serve.
What to Serve with Eggs Benedict
This eggs Benedict recipe is a scrumptious meal by itself, however once I make it for a special day, I usually serve it with a number of aspect dishes. I like to pair it with these recipes:
Make-Forward Suggestions
Full disclosure: hollandaise sauce and poached eggs are each finest after they’re freshly cooked. However in the event you’re making this recipe for a gathering, I completely get eager to do among the prep forward.
Listed below are two methods you are able to do it:
- Hollandaise sauce: Make it as much as 2 days prematurely and retailer it in an hermetic container within the fridge. Gently reheat it in a double boiler or in a small saucepan on the stovetop, stirring usually and including scorching water as wanted to skinny it.
- Poached eggs: Make them as much as 1 hour prematurely. Switch them from the boiling water to a bowl of ice water to cease the cooking course of, then chill within the fridge. To reheat, drop them again into simmering water for 15 to 30 seconds earlier than serving.
Extra Breakfast Recipes to Attempt
For those who love this eggs Benedict recipe, attempt one in all these traditional breakfasts subsequent:
Eggs Benedict
Serves 4
This eggs Benedict recipe is a scrumptious breakfast or brunch! I prime toasted English muffins with poached eggs, creamy hollandaise sauce, and juicy tomato slices as a substitute of Canadian bacon. See the weblog publish above for make-ahead suggestions!
For the Eggs Benedict
- 8 giant eggs
- 1 tablespoon white wine vinegar
- 4 English muffins
- 2 tomatoes, sliced
- Sea salt and freshly floor black pepper
- Chopped contemporary chives, for garnish
- Chopped contemporary dill, for garnish
Stop your display from going darkish
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Make the hollandaise sauce: In a blender, place the egg yolks, lemon juice, mustard, salt, and cayenne. Mix for five to fifteen seconds, or till the combination is frothy.
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Place the butter in a small pot over medium-low warmth. Prepare dinner, stirring, till melted. Switch the melted butter to a glass liquid measuring cup in order that it’s simple to pour. With the blender working on low, slowly pour within the scorching butter, mixing till the sauce is emulsified. The sauce ought to have a thick however pourable consistency. If it’s too thick, mix in scorching water, 1 tablespoon at a time, to loosen it. Put aside when you poach the eggs.
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Poach the eggs. Crack 4 of the eggs into 4 separate small bowls or ramekins. Carry a medium pot of water to a delicate boil. Add the vinegar and stir the water in order that it strikes in a round movement. Gently drop the eggs into the water, give the water one other light stir, and cook dinner for 3 minutes and 30 seconds to 4 minutes. Use a slotted spoon to scoop the eggs out of the water and take a look at for doneness. Put aside and repeat with the remaining eggs.
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Assemble the eggs Benedict: Slice the English muffins in half and flippantly toast.
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High every half with a tomato slice and a poached egg. Season the egg with salt and pepper, then drizzle generously with the hollandaise sauce. Garnish with contemporary chives and dill and serve instantly.
