This eggs Benedict recipe tastes prefer it’s from a restaurant, but it surely’s straightforward to make at house! 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 do-it-yourself hollandaise sauce, and juicy tomato slices (as an alternative of the standard Canadian bacon).
I like to make it after I host pals or household for brunch, as a result of despite the fact that it tastes like one thing from a restaurant, it’s surprisingly easy to make. You may even do a number of 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 how one can 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 company—and your self!—at your subsequent brunch.
Eggs Benedict Elements
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: Choose to make use of a do-it-yourself base? Change the English muffin halves with halved biscuits!
- Sliced tomatoes – A standard 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 basic 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 high my eggs Benedict with chopped recent herbs like chives and dill. They stability the wealthy eggs and sauce and add a reasonably pop of inexperienced.
Discover the whole recipe with measurements beneath.
Make Eggs Benedict
This recipe has three principal 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 sizzling melted butter to create the creamy sauce.
- Tip: Add the butter steadily to assist the sauce emulsify and thicken.
For extra suggestions, take a look at my hollandaise sauce recipe!
Subsequent, poach the eggs.
Crack every one into a person ramekin. Then, deliver a pot of water to a mild 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 mild 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 straightforward to softly slide them into the water. This helps them maintain their form as they prepare dinner.
For extra suggestions, take a look at my information to how one can poach an egg!
Lastly, assemble and serve!
Whereas the eggs prepare 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 recent herbs and serve.
What to Serve with Eggs Benedict
This eggs Benedict recipe is a scrumptious meal by itself, however after I make it for an important day, I sometimes serve it with a number of facet dishes. I like to pair it with these recipes:
Make-Forward Ideas
Full disclosure: hollandaise sauce and poached eggs are each finest after they’re freshly cooked. However when you’re making this recipe for a gathering, I completely get desirous to do a number of the prep forward.
Listed here 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 typically and including sizzling 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
If you happen to love this eggs Benedict recipe, attempt one in every of these basic breakfasts subsequent:
Eggs Benedict
Serves 4
This eggs Benedict recipe is a scrumptious breakfast or brunch! I high toasted English muffins with poached eggs, creamy hollandaise sauce, and juicy tomato slices as an alternative of Canadian bacon. See the weblog publish above for make-ahead suggestions!
For the Eggs Benedict
- 8 massive eggs
- 1 tablespoon white wine vinegar
- 4 English muffins
- 2 tomatoes, sliced
- Sea salt and freshly floor black pepper
- Chopped recent chives, for garnish
- Chopped recent dill, for garnish
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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. Cook dinner, stirring, till melted. Switch the melted butter to a glass liquid measuring cup in order that it’s straightforward to pour. With the blender working on low, slowly pour within the sizzling butter, mixing till the sauce is emulsified. The sauce ought to have a thick however pourable consistency. If it’s too thick, mix in sizzling 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. Deliver a medium pot of water to a mild 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 mild stir, and prepare dinner for 3 minutes and 30 seconds to 4 minutes. Use a slotted spoon to scoop the eggs out of the water and check 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 evenly 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 recent chives and dill and serve instantly.
