Eggs Benedict
Eggs Benedict is a timeless brunch classic featuring poached eggs on toasted English muffins, topped with creamy Hollandaise sauce. Elegant yet simple, it’s perfect for special mornings, brunch parties, or when you crave a little indulgence.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Brunch
- Method: Poached
- Cuisine: American
Ingredients
- Eggs: 4 large, very fresh
- English muffins: 2, split and toasted
- Vinegar: 1 teaspoon (for poaching water)
- Optional toppings: Smoked salmon, sautéed spinach, crispy bacon, avocado
- Salt & black pepper: to taste
- Chopped fresh herbs: Chives or parsley, for garnish
Hollandaise Sauce:
- Egg yolks: 3
- Unsalted butter: 1/2 cup (1 stick), melted and warm
- Lemon juice: 1 tablespoon
- Cayenne pepper or Dijon mustard: a pinch or 1/2 teaspoon
Instructions
- Preheat Your Equipment: Bring a wide pan of water to a gentle simmer and add vinegar.
- Prepare the Hollandaise: In a bowl over simmering water, whisk yolks and lemon juice. Slowly add melted butter while whisking until thickened. Add cayenne or mustard. Keep warm.
- Poach Eggs: Crack eggs into small bowls. Gently slide into simmering water and poach for 3–4 minutes. Remove with slotted spoon.
- Toast Muffins: Toast and plate English muffin halves. Add optional toppings if using.
- Assemble & Serve: Top each muffin with a poached egg, spoon over Hollandaise, garnish with herbs, and serve immediately.
Notes
- Use a warm (not hot) water bath to hold Hollandaise.
- Use very fresh eggs for best poaching shape.
- Don’t boil water while poaching—keep it at a gentle simmer.
Nutrition
- Serving Size: 2 eggs benedict halves
- Calories: 450
- Sugar: 2g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 325mg
Find it online: https://tastyze.com/eggs-benedict/