Eggs Benedict is an traditional and classic American breakfast dish that is rich and savory. It consists of two halves of an English muffin, topped with ham or bacon, poached eggs and of course the Hollandaise sauce. This is the best way to start a beautiful week-end!
The first time I've tasted the delicious Eggs Benedict was in a lovely Sunday morning, the next day I've arrived to USA, at a little cafe. I was pleasantly surprised by its complex flavor so I decided to prepare them in my kitchen. They turn out very tasty and I discover that the secret behind a great Egg Benedicts dish is in the Hollandaise sauce. So, I will guide you to obtain this American dish staple.
Yield: 2 servings Time: 30 minutes
Ingredients for the poached eggs:
- 4 eggs
- 2 English muffins
- 4 slices of ham or bacon
- 3 tbsp of white wine vinegar
- 1 tbsp butter
- 2 tbsp of minced chives
- 250 g melted unsalted butter (2 sticks)
- 2 large egg yolks
- 1 tbsp of fresh lemon juice
- For the Hollandaise sauce preparation, boil a large pan of water, then reduce to a simmer.
- In a heatproof bowl that fits well over the pan, beat together the yolks, the lemon juice and 1 and a half tbsp of water, using a large balloon whisk.
- Beat vigorously until the composition is light and fluffy but make sure that it doesn’t get too hot. To avoid this, you can take the sauce off and on while whisking.
- Slowly add the melted (but not hot) butter to the egg yolks mixture, whisking constantly, over gentle steam heat.
- After all the butter was incorporated, season to taste with salt and pepper.
- The sauce should have a texture as thick as mayonnaise.
- For the preparation of the poached eggs, bring a large saucepan of water to the boil and add the vinegar. Break the eggs into 4 separate ramekins.
- In a pan over medium heat, melt the butter.
- Split the muffins and toast them.
- In the same pan, cook the ham and bacon until crisp.
- Swirl the vinegared water briskly to form a vortex and carefully slide in an egg.
- Cook for 3-4 minutes and remove with a slotted spoon on a paper towel to absorb the excess water.
- Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs.
- For assembling, add the crispy ham or bacon to half of the muffin. Then slide the poached egg and drizzle with the Hollandaise sauce. Top with minced chives.
Tips and Tricks:
- If your Hollandaise sauce gets to thick, mix a little warm water before serving.
- If the sauce mixture starts to ‘split, immediately scrape the mixture into a clean bowl and whisk in 1 tbsp ice-cold water, then continue whisking in the remaining butter