When prepared properly, each dreamy bite is like noshing on a small mouthful of heaven. From the moment you sink a fork into the poached egg, and the pastel hues give way to the luscious orange egg yolk, to the final swipe of crusty English muffin through a pool of hollandaise, Eggs Benedict provides a parade of colors, flavors, textures and tastes that are a literal feast for your senses. Before you know it, you’re staring down at an empty white dish with a few golden streaks of yolk, punctuated by a scattering of crumbs. Although it’s not difficult to make, pulling off the perfect Eggs Benedict requires does require some precision and attention to detail, which why I’m including links to separate instructions so I can give each piece its due explanation. First, check out my tutorial on poaching the perfect egg. Next comes the Hollandaise sauce, which is often the most daunting component. Luckily, I have a Hollandaise sauce recipe that updates the classic method with modern tools and ingredients to make it easy and fool-proof. After conquering the poached fresh eggs and the hollandaise sauce, the rest may seem like a piece of cake, but each component requires the same care and attention. The English muffin should be separated with the tines of a fork rather than sliced with a knife. This forms a craggy surface on each muffin half that allows it to take color and crisp at its peaks while remaining soft and chewy in the valleys. For the protein, I like to use a thick cut ham(though slices of Canadian bacon will also work), which I gently simmer for a few seconds in the water used to poach the eggs. This not only avoids dirtying another pan, but it also keeps the ham tender and moist. Finally, I like to add a layer of avocado in my Eggs Benedict, which creates a beautiful contrast of color while complimenting the creamy yolk and hollandaise sauce. The most important part of making Eggs Benedict is the timing. In an ideal world, all the components should be done right around the same time. I usually put a pot of water on while I get all of the components prepped (bread toasted, avocado sliced, hollandaise ingredients ready, etc.). Then, as soon as I lower the eggs into the water, I make the hollandaise sauce. The eggs should be done around the same time as the sauce. The only piece left is to heat the ham, which can be done as you assemble. If you need to, you can make the hollandaise sauce first and then keep it warm by setting the saucepan in a bowl of warm water.
More Breakfast and Brunch Ideas
Onsen Tamago(Japanese Hot Spring Egg) Tosilog(Filipino Breakfast) Corn Potage Tocino(Filipino Bacon) Pain Perdu(French Toast) Egg in a Biscuit How to Scramble an Egg Okonomiyaki(Savory Japanese Pancake)
📖 Recipe
