Eggs Benedict – Updated

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I’m calling this Eggs Benedict – Updated because I originally wrote an Eggs Benedict recipe way back in January 2011. I have come a long way as a blogger and recipe creator since then, evolving both skills into a more streamlined approach. A simpler approach. In and of itself, Eggs Benedict can be a complicated recipe but I have managed to break this recipe down into one that is super simple. I served this on Easter Sunday as part of a bountiful brunch. We’re still under a stay at home order here in Illinois as we battle covid-19, otherwise we would have gone to a restaurant for brunch – however, ours was just as good and better!

Blender Hollandaise
Blender Hollandaise
Simple Blender Hollandaise
Silky Smooth!
Perfect Eggs Benedict
Eggs Benedict Perfection
Ultimate Eggs Benedict
Ultimate Eggs Benedict

Eggs Benedict

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Appetizer, Entree, Brunch, Breakfast

Ingredients:

  • 8 eggs
  • 1 tbsp. white vinegar
  • 2 sticks of unsalted butter
  • 3 egg yolks
  • 1 tbsp. fresh lemon juice
  • Cayenne Pepper
  • Kosher Salt
  • Freshly ground black pepper
  • 4 English Muffins, split in half
  • 8 thick slices of ham or Canadian bacon

Directions:

  1. Poach the Eggs
  2. Fill a shallow pot with about 4 inches of water and add one tablespoon of vinegar. Place pot over medium-high heat and bring to a boil, then reduce to a gentle simmer.
  3. Working with one egg at time, crack egg into a ramekin or other small bowl.
  4. Using a spoon create a vortex in the water and gently add the egg. Cook each egg for 3 minutes* and then remove from water and place in a bowl filled with ice and water. Repeat until all eight eggs are cooked.
  5. *Make ahead alert! I highly recommend you poach your eggs ahead of time to speed up day of assembly. You can place ice water bowl, covered with plastic wrap, directly into the fridge 1 – 2 days ahead of time. When it comes time to re-heat, you can place the eggs into barely simmering water. I recommend reducing cooking time to 2 minutes if making ahead of time.
  6. Make the Hollandaise
  7. Melt the butter in a small pot over medium heat.
  8. Meanwhile, add the egg yolks and lemon juice to a blender.
  9. When butter is melted, blend the egg mixture for a few seconds, then slowly pour the butter in, in a steady stream. Blend until you have silky and smooth sauce, about 45 seconds.
  10. Season with salt, pepper and cayenne. Taste and adjust seasonings as necessary; keep warm.
  11. Assembly
  12. Pre-heat oven to 400 degrees.
  13. Place English Muffin halves on a sheet pan.
  14. Toast in oven for several minutes until crispy.
  15. Remove from the oven and add the ham, poached eggs and hollandaise sauce.
  16. Place back into oven for just a minute or so to make sure everything is warm and toasty.
  17. Enjoy!
  18. Here is the process I used for a Sunday brunch.
  19. Saturday night: Poach eggs as described and place in a bowl with water and ice. Covered and stored eggs overnight.
  20. Sunday 30 minutes before service: Make hollandaise sauce and pour into pot. Keep warm on the back burner of the stove that is pre-heating. Residual heat from the oven heating will keep the sauce warm enough.
  21. Sunday 20 minutes before service: heat a shallow pot of water.
  22. Sunday 10 minutes before service: toast English Muffins. While they toast, heat up eggs for a minute or two. Then assemble everything and put back into oven for a quick minute or two.
  23. Serve!
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