When you can’t go out for brunch, you bring it to the kitchen! Eggs benedict is probably one of the most iconic (and most Instagramable) brunch foods and I’ve been meaning to try to make it myself. It’s not too hard to make, and making it at home is way more impressive (and way less expensive) than getting it at your favorite brunch place. Plus, you can customize your eggs benny however you like it with whatever proteins, veggies, and carbs on the side!
Eggs Benedict
Equipment
- blender
Ingredients
- 4 large eggs
- 1 tbsp white distilled vinegar
- 2 English muffins, split
- 4 slices Canadian bacon
- 2 tbsp unsalted butter
- 1/8 cup thinly sliced chives
- 1 tbsp chopped parsley
- 1 tbsp paprika
- salt and pepper to taste
Hollandaise
- 3/4 cup unsalted butter
- 3 large egg yolks
- 3 tsp freshly squeezed lemon juice
- 1/4 tsp cayenne pepper
- salt and pepper to taste
Instructions
- First make the Hollandaise sauce. Melt 3/4 cup of butter in a small saucepan over medium/medium-low heat, removing from the heat just before it's all melted, as the residual heat will finish melting the rest.
- Put the egg yolks and 2 tsp of water into a blender. Start blending, and very slowly stream in the melted butter. If you go to quickly, the hot melted butter can start to cook the yolks, which we don't want. If the sauce becomes too thick, add water 1/2 tsp at a time until a good consistency is reached. Add the lemon juice and the cayenne and blend to mix, and then add salt and pepper to taste.
- Pour the sauce into a small bowl, and cover the top with plastic wrap, pushing down the plastic so it touches the entire top surface of the sauce, this will prevent a film from forming while you work on everything else.
- To poach the eggs, fill a medium sized pot with ~3 inches of water, and add the vinegar and 2 tbsp of salt. Bring the water to JUST a simmer, making sure not to fully boil the water. Using a spatula, evenly stir the water in the pot in a clockwise motion, creating a gentle swirl in the middle. Crack an egg into the center of the pot, and the swirling water should help fully cover the yolk with the egg white (I actually prefer to crack the egg into a small bowl, and then pour the egg into the water from the bowl. It's easier, and you can avoid a broken yolk or egg shell getting in your cooking water by accident). Quickly repeat with the remaining 3 eggs.
- The eggs should cook for ~4-5 minutes. After 4 minutes, gently take one of the eggs out with a slotted spoon and test with your finger if the whites are fully set. A perfect poached egg has fully set whites, but a completely runny yolk. If not fully set, continue to cook as necessary. Once done, remove the eggs from the water and let them rest on a plate lined with a paper towel.
- Toast the English muffins in a toaster. Be sure to toast them well, we want them to stand up to runny eggs and Hollandaise sauce.
- While the English muffins are being toasted, heat a skillet over medium-high heat and brown the Canadian bacon, ~2-3 minutes per side.
- Finally, time to put it all together. Generously butter the toasted halves of the English muffins, and top with a slice of Canadian bacon. Carefully add a poached egg on top, and then spoon the Hollandaise over top. Sprinkle with chives, parsley, flaky sea salt, pepper, and paprika.
- Enjoy!
