Eggs Benedict is a dish that combines elements of New York and Parisian cuisine.
Brunch is a magical meal, merging the best of breakfast and lunch into one glorious dining experience. And at the heart of this culinary alchemy stands Eggs Benedict—a dish that has been tantalizing taste buds for generations. Today, we’re taking you on a journey into the world of this classic brunch masterpiece, sharing an easy-to-follow recipe that will empower you to create restaurant-quality Eggs Benedict right in your kitchen.
You can also check out our other Breakfast recipes.
Eggs Benedict
This guide will help you create restaurant-quality Eggs Benedict in your kitchen with an easy-to-follow recipe.
Ingredients
- 2 pcs large eggs
- 2 slices bacon or ham
- 2 slices molded bread or round rolls
- 1 tbsp vinegar
- salt
For Hollandaise sauce:
- 1 pc large egg yolk
- 4 tbsp butter, softened and cubed
- 1.5-2 tbsp dry white wine
- 1 tsp lemon juice
- salt
Instructions
Start by preparing the Hollandaise sauce.
- In a small saucepan, combine egg yolk, 1.5-2 tablespoons of dry white wine, and a pinch of salt.
- Place the saucepan over a double boiler with the bottom barely touching the water.
- Add the 2 ounces (about 4 tablespoons) of cubed butter and stir until the mixture becomes smooth and thickened.
- Be careful not to overheat the sauce, as it may separate.
- Remove from heat and let it cool slightly, then stir in 1 teaspoon of lemon juice. The Hollandaise sauce is ready.
- Cut rounds from the molded bread to make bread toast. You can lightly fry them in a pan without oil.
- In the same pan, fry bacon or ham slices until they are cooked to your liking.
Prepare poached eggs:
- Fill a pot with water, add salt and 1 tablespoon of vinegar.
- Heat the water until it’s simmering, not boiling.
- Crack each egg into a separate bowl.
- Carefully pour each egg into the simmering water, lowering the bowl close to the water’s surface.
- Use a spoon to gently shape the egg whites around the yolks.
- Cook for 2-5 minutes, depending on your desired yolk consistency.
- Remove the poached eggs with a slotted spoon and trim if needed for a nice shape
Preparing Eggs Benedict:
- Place the toasted bread on a plate.
- Add a slice of bacon or ham on top of each toast.
- Carefully place a poached egg on top.
- Pour Hollandaise sauce generously over the eggs.
- Optionally, garnish with herbs and black pepper for added flavor and presentation.
