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.

Poached eggs: an impossible task?

Among all egg preparations, poaching eggs is one of the most delicate. Achieving perfection requires a bit of technique and precision. First, make sure the water is not boiling too vigorously; otherwise, the egg whites will separate from the yolk. The amount of vinegar is key: it’s generally recommended to add 2 tablespoons for each quart of water. If you overdo it with the vinegar, the flavor of the eggs may suffer. A simple but effective trick is to crack the egg into a small cup before gently sliding it into the water. This helps keep the white intact and prevents the yolk from breaking.

Another essential step is to create a gentle whirlpool in the water using a spoon. But be careful: the whirlpool should be slow and steady, so the egg white wraps gently around the yolk, forming a uniform “jacket.” With a little practice, the result will be perfect—a creamy yolk wrapped in a soft, compact white, ready to serve.

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!