AmericanBreakfast

Eggs Benedict

Name: Eggs Benedict
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 egg yolks; Juice of 1/2 lemon; 1/4 cup chardonnay wine; 4-6 oz clarified butter; Coarse salt and cayenne to taste; 8 eggs; 8 English muffin halves, toasted; 8 slices Canadian bacon, heated; Chopped fresh parsley for garnish, optional; Chopped fresh chives for garnish, optional; Coarse salt and pepper to taste; Vinegar for poaching water

Silky hollandaise sauce crowns perfectly poached eggs and Canadian bacon on toasted English muffins in this elegant brunch classic. The buttery, tangy sauce with a whisper of cayenne ties everything together into pure comfort. Perfect for impressing guests or treating yourself to a leisurely weekend breakfast.

Prep

10 minutes

Cook

20 minutes

Total

40 minutes

Serves

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Ingredients

Units

Instructions

1
Whisk together the egg yolks, lemon juice, and wine in a large metal bowl until frothy, about 2 minutes.
2
Add the bowl to a double boiler over low to medium heat and whisk vigorously until very foamy with no liquid egg at the bottom, about 3 to 4 minutes.
3
Whisk while slowly drizzling in the clarified butter until completely emulsified. Remove from the double boiler, season with salt and cayenne, and set aside.
4
Add vinegar to a medium pot of water and simmer over low to medium heat.
5
Stir the water with a spoon for 10 seconds to create a vortex. Add 1 egg to the center so the whites wrap around the yolk. Cook for 2 to 3 minutes until the whites are set but the yolk is runny.
6
Remove the egg and season with salt and pepper. Repeat with the remaining 7 eggs.
7
Place toasted English muffin halves on plates and layer with Canadian bacon, poached eggs, and hollandaise sauce. Garnish with cayenne, parsley, and chives if desired.

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Eggs Benedict

Prep

10 minutes

Cook

20 minutes

Total

40 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Whisk together the egg yolks, lemon juice, and wine in a large metal bowl until frothy, about 2 minutes.
2
Add the bowl to a double boiler over low to medium heat and whisk vigorously until very foamy with no liquid egg at the bottom, about 3 to 4 minutes.
3
Whisk while slowly drizzling in the clarified butter until completely emulsified. Remove from the double boiler, season with salt and cayenne, and set aside.
4
Add vinegar to a medium pot of water and simmer over low to medium heat.
5
Stir the water with a spoon for 10 seconds to create a vortex. Add 1 egg to the center so the whites wrap around the yolk. Cook for 2 to 3 minutes until the whites are set but the yolk is runny.
6
Remove the egg and season with salt and pepper. Repeat with the remaining 7 eggs.
7
Place toasted English muffin halves on plates and layer with Canadian bacon, poached eggs, and hollandaise sauce. Garnish with cayenne, parsley, and chives if desired.

Reviews

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