Eggs Benedict

You don’t have to wait for Sunday brunch to enjoy Eggs Benedict! With this quick and easy recipe, you can prepare them in advance or make them fresh in the morning, whenever you like. Among all breakfast recipes, Eggs Benedict is one of the most beloved and appreciated, across all ages. It’s the perfect dish to start your day on a high note!

Is Hollandaise Sauce difficult?

Like many sauces, Hollandaise might seem a bit tricky, especially the first time you make it. But don’t worry: with a few tips and a little practice, success is guaranteed! The secret to achieving a smooth, glossy sauce is all about controlling the temperature of the double boiler and, of course, having some patience and a strong arm to stir continuously. It’s crucial that the water in the double boiler doesn’t boil too vigorously. Otherwise, you risk cooking the eggs and turning your delicate Hollandaise into an unexpected omelet. If you keep the temperature just right and slowly add the butter, the sauce will emulsify perfectly, and you’ll end up with a silky texture and irresistible flavor.

Best poached egg tips for Eggs Benedict

Among all egg preparations, poaching eggs is one of the most delicate and rewarding techniques, especially for creating the perfect Eggs Benedict. If you’re a beginner looking for easy recipe tips, mastering this skill step by step is essential. First, ensure the water isn’t boiling too vigorously—gentle simmering is key to keeping the egg whites from separating. Adding the right amount of vinegar, typically 2 tablespoons per quart of water, helps the whites coagulate quickly. Be cautious, though; too much vinegar can alter the flavor of your eggs.

For best poached egg tips for Eggs Benedict, crack the egg into a small cup before sliding it gently into the water. This simple trick prevents the yolk from breaking and keeps the whites intact. Another crucial step is creating a gentle whirlpool in the water using a spoon. A slow, steady swirl will encourage the egg white to wrap around the yolk, forming a uniform and compact “jacket.” With practice and patience, you’ll achieve the perfect poached egg: a creamy yolk encased in a delicate, soft white, ready to crown your homemade Eggs Benedict.

how to make eggs benedict

Cut two English muffins in half and spread a little butter on each. Heat them in a non-stick pan over medium heat, but only toast one side to get the perfect crispy base. Meanwhile, arrange the Canadian bacon on a baking sheet lined with parchment paper and bake it in the oven at 375°F for about 5 minutes, until golden brown.

Now, separate the yolks from the whites of 4 fresh eggs. Prepare a double boiler by heating water over medium-low heat. Start cooking the yolks in the double boiler, adding the juice of half a lemon while whisking continuously. Gradually add the melted butter, continuing to whisk. When the sauce begins to thicken and the whisk feels some resistance, add salt and pepper. The Hollandaise sauce is ready when it turns glossy and creamy.

For the poached eggs, bring a pot of water to a boil. Once boiling, add 2 tablespoons of vinegar and reduce the heat to a gentle simmer. Crack each egg into a small cup so you can add them carefully. Create a small whirlpool in the water with a spoon and gently pour the egg into the center. Cook for 5-6 minutes, then carefully remove and drain the eggs.

To assemble the Eggs Benedict, start with the toasted English muffins, add a slice of crispy bacon, then the poached egg, and finally, generously drizzle with Hollandaise sauce. Serve immediately and enjoy!

Bacon, Canadian Bacon, or Smoked Salmon?

In the traditional Eggs Benedict recipe, Canadian bacon is used, but regular bacon works just as well if you don’t have Canadian bacon or prefer it. The difference is subtle, and the result will be delicious either way. If you want to add a twist by using smoked salmon instead of bacon, the dish takes on a new name: Eggs Royale. This small change gives the dish a more refined note, perfect for salmon lovers.

How to store Eggs Benedict

Eggs Benedict is best when prepared and served fresh. However, if you want to save time, there are a few tricks to prep ahead without compromising quality. Poached eggs, for example, can be cooked the day before. Simply store them in the fridge in a sealed container covered with water to keep them perfect until serving. When you’re ready, briefly dip them in warm water to bring them to the ideal temperature. 

Hollandaise sauce can also be made in advance. Once prepared, it can be refrigerated until the next day. The key is to gently reheat it in a double boiler before serving, stirring softly to bring back its creamy consistency. With these tips, you can enjoy perfect Eggs Benedict, even with some prep done in advance!

faq about Eggs Benedict