Eggs Benedict is a breakfast staple that has been around for over a century, and for good reason. The combination of a perfectly poached egg, salty bacon or ham, and rich, buttery hollandaise sauce is hard to resist. However, many people are intimidated to make this dish at home, thinking that it’s too complicated.
In this post, I’ll walk you through the step-by-step process of making the perfect Eggs Benedict with Hollandaise sauce, so you can impress your guests or treat yourself to a decadent breakfast.
Poaching the Eggs
The key to a perfect Eggs Benedict is a properly poached egg. Bring a pot of water to a gentle simmer, and add a splash of vinegar to help the egg whites coagulate. Crack an egg into a small bowl or ramekin, and gently slide it into the water. Cook for 3-4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to lift the eggs out and place them on a paper towel to drain any excess water.
Toasting the English Muffins
While the eggs are poaching, toast the English muffins until they’re golden brown. You can also add a smear of butter or avocado on them for extra flavor.
Preparing the Hollandaise Sauce
Hollandaise sauce is made by whisking together egg yolks, lemon juice, and melted butter until smooth and creamy. The key is to whisk continuously, so the sauce doesn’t break. To make it easier, you can use a double boiler or a heat-proof bowl set over a pot of simmering water to keep the sauce warm while you assemble the rest of the dish.
Assembling the Eggs Benedict
Place a slice of ham or bacon on top of each toasted muffin half, followed by a poached egg. Spoon hollandaise sauce generously over the eggs, and garnish with chopped chives or parsley if desired.
Serving and Enjoying
Eggs Benedict is best served immediately after assembly, so the yolks are still runny and the sauce is warm. Serve with a side of roasted potatoes or sautéed spinach for a complete breakfast meal.
Making Eggs Benedict with Hollandaise sauce might seem intimidating at first, but with a little bit of practice, it’s a dish that can easily be mastered at home.
Follow these steps and remember to have fun in the kitchen. Your taste buds (and stomach) will thank you for it!