Eggs Benedict
If there’s one thing I’m missing right now, it’s being able to go to brunch! We’ve had some beautiful days here in Orange County and I’m craving the feeling of sitting outside at a restaurant by the beach, with a glass of champagne in hand, while talking and laughing with friends. Since that just isn’t possible, and who knows when it will be, I decided to make my go-to brunch meal at home this past weekend…Eggs Benedict! It is timeless because of its simplicity but I also love that there are so many other ways to make the dish with just a little creativity and knowledge of flavors and textures. I went a more simple route, but the combination of the flavors I used made every bite a so enjoyable.
First you’ll want to make your hollandaise sauce! I’ve added instructions below. It is easy to make, and on its own tastes like rich, creamy, lemony butter. I added a little kick to mine with a few shakes of cayenne pepper—it was so yummy! You’ll need butter, eggs, lemon juice, plus a little salt and pepper.
Traditionally, Eggs Benedict uses an English muffin as the base and Canadian bacon as the first layer, but I prefer using homemade bread and regular, crispy bacon instead. So make sure to have whatever kind of base and meat you want to use ready by the time your eggs are poached.
Poaching eggs is much easier than you’d think if you follow a few simple steps. With a little trial and error, I think I’ve figured it out. Fill a pot with water (about 4 inches), bring the water to a boil then reduce to simmer; you only want to see a few bubbles, not rolling. Add a splash (I use about a tablespoon) of distilled white vinegar, it helps keep the egg white together once in the water. A lot of recipes call for salt, but I found that when the egg is put into the water, the salt causes egg white wispies. This happens because salt adds density to the water and it makes more of the egg white float. So in my next attempt, I omitted the salt and as a result, there weren’t any egg white wispies. I like to crack the egg into a ramekin first, just to make sure I don’t get eggshell in the water. Once your water is reduced to a simmer, swirl a vortex using a spoon, moving clockwise. Very gently drop your egg into the water. Depending on how soft you want your egg yolk, set a timer between 3-5 minutes. Once done to your liking, use a slotted spoon and remove the poached egg.
Add your choice of meat to either an English muffin or choice of bread. Carefully move the poached egg and rest on top of the meat. Next, you’ll want a to give a generous pour of Hollandaise over all of that. You can top if off with whatever you like… I used fresh dill and chopped chives and sprinkled both on top. I also sliced an avocado to add the finishing touch. It was all very tasty and I can’t wait to make it again. I’m thinking I need to try to replicate the Kalua Pork Eggs Benedict I had in Hawaii in February!
I’d love to hear your favorite way to eat Eggs Benedict!
Ingredients:
2 English Muffins (or whatever kind of bread you’d like to use)
4 large eggs
4 slices Canadian bacon (of regular bacon)
Vinegar (just a splash!)
For the Hollandaise sauce:
4 tablespoons butter
4 egg yolks
1-2 tablespoons lemon juice
Salt and pepper to taste
Instructions:
For the Hollandaise sauce:
Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, and salt and pepper. Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture. Make sure to add the butter slowly so the eggs don’t curdle. Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside.
Enjoy!
