My son, husband and I decided to make Eggs Benedict after drooling over it on an episode of MasterChef. I knew it was a simple dish, but thought the hollandaise sauce might be bit tricky, but surprisingly, everything came together quite easily.
Eggs benedict consists of half of a English muffin topped with bacon or ham, a perfectly pouched egg and hollandaise sauce.
They are great when you are looking to impress someone. Throw some flour all over yourself and claim that you spend hours in the kitchen. I’m sure no one will question you when you present a gorgeous platter of eggs benedict. Serve it with a side of fresh-cut colorful fruits and viola! You got yourself a beautiful meal for breakfast or brunch.
- 4 large eggs, each cracked into a small bowl
- 1 teaspoon of salt
- 2 tablespoons of distilled white vinegar
- Ground black pepper and salt to taste
- Fill a skillet nearly to the rim with water
- Add the salt and vinegar
- Bring the skillet to a boil
- Very slowly place the eggs into skillet
- Cover and remove from heat for about 3 minutes
- Remove the poached eggs with slotted spoon
- Season with salt and pepper
- 4 eggs yolks
- 1 tablespoon freshly squeezed juice
- 1/2 cup unsalted melted butter (1 stick)
- Pinch cayenne and salt
- Vigorously whisk the egg yolks and lemon juice in a stainless steel bowl until the mixture is thickened.
- Place bowl over a pot containing simmering water but do not let the bowl touch the water.
- Whisk rapidly and try not to get the eggs too hot. otherwise, you will have scrambled eggs.
- Slowly drizzle in the melted butter and continue to whisk until sauce is thickened.
- Remove from heat and whisk in cayenne and salt.
- If the sauce gets too thick when ready to serve, whisk in a few drops of warm water before serving.
Putting It All Together
- Toast up your English muffin and pan-fry up your bacon or ham
- Place a poached egg on top
- Drizzle hollandaise sauce on top
- Sprinkle with freshly minced parsley or cilantro (optional)