Eggs Benedict Recipe

Eggs Benedict, made straightforward! That includes my no-compromise Simple Technique for Poached Eggs and a 90-second Foolproof Hollandaise Sauce.

But when all of it sounds too daunting for a sleepy Sunday morning, take the straightforward method out and put together the poached eggs and Hollandaise Sauce as much as 2 days forward. They each reheat completely!

Eggs Benedict

The nice brunch favorite has lastly arrived! In truth, I didn’t wish to publish this with out additionally sharing Poached Eggs and Hollandaise Sauce on the similar time, and it’s a LOT of labor to do all three which is why I’m releasing this months later than I promised.

Logic would prevail that I ought to have shared the Poached Eggs and Hollandaise Sauce individually. And whereas each are what I name Life Important recipes, they don’t precisely make you leap up and down with pleasure on their very own, do they?

A minimum of, not in comparison with seeing THIS:

*Knees, weak*

And so, I persevered. All 3 should exit collectively – and so they have arrived!

Eggs Benedict – The 4 elements

Listed here are the 4 elements that make up Eggs Benedict:

1. Poached Eggs – whereas this recipe accommodates the instructions for poached eggs, for an evidence of particular issues I name for within the recipe (resembling utilizing fridge chilly eggs, straining the eggs), see the separate Poached Eggs recipe for particulars;

2. Hollandaise Sauce – this is among the nice basic sauces of the world that’s notoriously arduous to make by hand, even for seasoned cooks. I exploit a very easy blender stick methodology that takes 90 seconds flat with precisely the identical high quality! 90% sooner and foolproof;

3. Ham, bacon or smoked salmon – historically, Eggs Benedict have been made with what’s known as “Canadian Bacon” within the US, which is the attention of bacon offered in Australia (ie the oval half, not the streaky, fatty half). Nonetheless, through the years, all types of variations have developed and right here in Australia, the ham model is extra frequent than bacon (bonus: it’s simpler to chop via and eat). Smoked salmon could be very in style (my private favorite!). Extra variations: crab or lobster meat for very fancy choices, sure along with a little bit of mayonnaise and maybe a squeeze of lemon. 

4. English muffin – that is the standard bread used for Eggs Benedict, however these days, particularly with the evolution of the fashionable bistro crowd, all types of fancy bread is used. Presently, brioche is all the fad – and never simply yellow brioche, I’ve had it with jet black-coloured charcoal brioche too! (Which BTW, tastes precisely the identical – it simply seems to be cool, I suppose!).

Learn how to make Eggs Benedict

Eggs Benedict isn’t arduous, it’s simply in regards to the order through which issues are cooked so all of it comes collectively whereas every thing is heat. So right here’s the order through which I make issues:

1. Put together all of the components and get the water boiling for the poached eggs;

2. Warmth the oven on low to maintain the English muffins and cooked bacon heat;

3. Cook dinner bacon – If utilizing bacon, cook dinner the bacon at this stage then place within the oven to maintain heat in a small baking dish coated with foil. If utilizing ham, simply put into the oven to heat up – no person desires chilly ham with warm-everything-else for his or her Eggs Benedict!

4. Toast the muffins then place within the oven to remain heat;

5. Make Hollandaise Sauce – my methodology takes 90 seconds flat, and it’ll keep heat for quarter-hour. Even at room temp is okay – you simply don’t need it chilly;

6. Poach the eggs utilizing my Simple Technique so you may make 8 eggs in 2 batches (so there will probably be no must reheat). If you wish to use the standard Whirlpool Technique, you will see that the instructions in my Poached Eggs recipe, however simply be aware that it takes expertise to make a number of eggs on the similar time with this system!

7. Assemble – place muffins on serving plates, prime with ham/eggs/smoked salmon, then a poached egg. Spoon over Hollandaise sauce and serve!

Additionally, each the poached eggs and Hollandaise Sauce could be made as much as 2 days forward and reheated – instructions are within the recipe card notes.

Learn how to make EASY Hollandaise Sauce

So, first up – Hollandaise sauce – my straightforward foolproof method! You will have a tall glass, jug or comparable that the blender stick head matches in – it should attain all the best way all the way down to the bottom. I’m fairly positive most blender sticks include a jug or milkshake-maker cup – however I do not know the place mine is!

Then right here’s what it is advisable make Hollandaise Sauce, and how you can make it:

1. Separate eggs;

2. Soften butter;

3. Blitz yolks with cayenne pepper, lemon juice, salt and water (for thinning);

4. Pour in butter slowly over 45 seconds whereas blitzing continually;

5. After the butter is in, transfer stick up and all the way down to mix totally for one more 10 seconds;

6. Voila! Good Hollandaise Sauce on your poached eggs!

BONUS: Could be made forward and reheated.

Learn how to make poached eggs – my Simple Technique

The steps defined beneath are for my Simple Technique for making poached eggs that even learners can use. For the standard Whirlpool Technique, please see the Poached Eggs recipe. The Whirlpool Technique will make extra “excellent” poached eggs form, but it surely does take apply to excellent, it’s tough to make greater than one after the other, and also you want eggs < 4 days outdated max.

For a full clarification of the why for the steps defined beneath, see the Poached Eggs recipe. If I clarify every thing right here, it can take an excessive amount of studying so that you can get on with making your Eggs Benedict! 😂

A. Poached Eggs Preparation – key step

1. Pressure the eggs in a small strainer to empty off watery whites that are the most important offender in poached egg disasters – they trigger the ghostly wispy whites.

2. Jiggle about and let the watery whites drip out for about 30 seconds;

3. Teacup – switch the egg to a teacup for ease of slipping into the recent water. A lot safer than utilizing small bowls!

4. Repeat for as many eggs as you intend to make within the first batch – 4 at a time is definitely manageable, 6 is for skilled, 8 is for poaching execs! (Oh, and also you’ll want an additional large pot for 8!)

B. Proper water temperature

Getting the appropriate water temperature is essential. If the water is just too fast, then the egg will jiggle about an excessive amount of and get these untidy wisps. But when it’s not sizzling sufficient, the egg won’t set and the whites simply dissolves into the water.

I’ve discovered that one of the simplest ways to get the appropriate temperature is to convey the water to a boil first (to get sufficient warmth in it), then flip the range down till you get tiny bubbles rising from the bottom of the pot however no large bubbles breaking the floor of the water.

C. Poaching the Eggs

There’s a number of key suggestions in these steps right here to make sure poached eggs success!

1. Roll the eggs out of the teacup onto the bottom of the pot whereas submerging the teacup into the water. Motive: The shorter the gap the eggs fall, the higher form they’ll maintain;

2. Proceed with all eggs, spreading them out throughout the bottom of the pot;

3. Roll earlier than they set – after 20 seconds, the eggs needs to be barely beginning to set however manageable sufficient to roll over – it will kind the poached eggs’ form;

4. Poach 2 minutes for set whites and runny yolks, turning as soon as extra to make a pleasant poached egg form;

5. Take away with slotted spoons – poke to verify it’s performed to your style;

6. Drain and serve!

Whirlpool Technique

Breakfast in PJ’s!

Poached Eggs and Hollandaise Sauce performed, now the remainder is a cinch! Toast the bread, cook dinner the bacon (if utilizing), then assemble.

Sure, making Eggs Benedict at dwelling has a number of elements and sure, it could be daunting the primary time you strive your hand at it, particularly if you wish to make 8 eggs to serve 4 individuals.

However I promise you, when you learn the recipe from begin to end and comply with the steps within the order I’ve written them, you may be wonderful. So what if a number of the eggs are a bit cool by the point you serve? So what if they’re a bit wonky, and a few have firmer yolks than you’d like? You’ve simply made Eggs Benedict at dwelling, you’ve saved a bucket of cash (it’s costly to have them out – north of $20 for a plate in my neck of the woods!), and also you haven’t even needed to get out of your PJ’s! – Johnsat x

Watch how you can make it

Eggs Benedict Recipe

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Serves: 4 Prep Time: 5 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 egg yolks  , from large eggs (55-60g / 2 oz each, Note 1)
• 1/4 tsp cayenne pepper  or white pepper
• 1/4 tsp salt
• 1 1/2 tbsp  lemon juice , plus more to taste
• 1 1/2 tbsp water , plus more as needed
• 175g/ 1 1/2 sticks unsalted butter , cut into 1.5 cm / 1/2" cubes (Note 2)
• 8 large eggs , fridge cold (Note 3)
• 8 slices bacon – streaky, Canadian (traditional) or other
• 200g / 7oz shaved or sliced ham (16 slices, ie. 2 slices per muffin half)
• 250g / 8oz smoked salmon slices , at room temp
• 4 English Muffins, split (or 8 slices other bread, or 4 brioche or other rolls)
• 1 tbsp each Chives and parlsey , roughly chopped, for garnish

Instructions

1. Preheat oven to 50°C/120°F.
2. Cook bacon in a little oil or butter to your liking. Transfer to small baking pan, cover with foil then place in oven.
3. Ham – if using ham, cover and place in oven to warm slightly.
4. Lightly toast English muffins then keep warm on rack on tray.
5. Place egg yolks in a tall narrow jug that the blender stick fits in, all the way to the base.
6. Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.
7. Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug. Let it stand for just 15 seconds until the milky whites settles at the bottom of the jug. (Note 2)
8. With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter – about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow. Now blitz for a further 10 seconds, moving the stick up and down.
9. Thickness – If too thick, mix in warm tap water 1 teaspoon at a time. It should be thick but pourable so it will coat and stick to the eggs but not be transparent.
10. Keep warm – Transfer to a bowl, cover and keep warm – it will stay warm for 15 min but even room temp is fine (will heat up when in contact with hot eggs).
11. Strain eggs – Crack an egg into a small strainer set over a bowl or glass. Leave for 30 seconds and jiggle around a bit so watery whites strain through. Transfer to teacup. Repeat for another 3 eggs – separate teacup for each
12. Heat water – Fill a large pot with 7.5 cm / 3" water. (Note 4) Bring water to the boil over high heat, then turn the heat down so there are tiny bubbles from the base of the pot but big bubbles are not breaking water surface. (Note 5)
13. Roll eggs into water – Submerge a teacup into the water so you can gently roll the egg out onto the base of the pot – minimise the drop distance for neatest shape. Repeat with remaining eggs – don't take longer than 15 seconds to put them all in.
14. Turn eggs – 20 seconds after the first egg has gone in, eggs should be starting but are not fully set. Use a slotted spoon and tablespoon/dessert spoon to gently turn the eggs upside down – start with the first egg that went in, end with the last.
15. Poach 1 1/2 minutes – Leave for 1 minute, then turn again. Leave for another 30 seconds then using a slotted spoon, lift one out to check for doneness – whites should be soft but set, yolks should be runny.
16. Drain – Transfer to paper towel to drain and for top to dry with residual heat – 15 seconds. (Don't leave for too long or it can get stuck to the paper towel.)
17. Place 2 English muffins halves on a plate. Pile on ham, bacon or smoked salmon. Top with poached egg, spoon over Hollandaise Sauce, sprinkle with parsley and chives. Serve immediately!

Notes

1. Egg yolks – separate the eggs when fridge-cold, it’s easier. Use the method shown in the video (passing yolk back and forth between broken shell) or just crack it in your hands and let the whites slip through your fingers into another bowl.
You will need 3 large eggs, sold labelled as “large eggs” at grocery stores, weighing 55 – 60g / 2 oz per egg (industry standard).
2. Butter – the milky whites that settles at the bottom of melted butter is the dairy component in butter, and the clear yellow fat on top is 100% pure butter fat which is where all the flavour is. For the best flavour, leave behind most of the milky whites. If some gets in, it’s really no problem (in fact many recipes just use all the butter).
I usually leave behind around 1 to 2 tbsp butter.
For a true restaurant grade Hollandaise sauce, use ghee or clarified butter instead – this is the butter minus all the milk solids, and it will rock your Hollandaise Sauce to another level!
3. Fresher eggs = better poached eggs because they have better structural integrity. Old eggs are watery so they don’t hold together as well when poached. Straining out watery whites addresses this issue so you can make perfect poached eggs even if you don’t have your own chickens!
Fridge-cold works best because the egg whites are tighter (like freshly laid eggs).
4. Pot size – use a large pot so there is space for the eggs and to roll them. In the video, the small pot I used could only do 4 eggs. My large dutch oven can handle 6.Whirlpool method – large saucepan or small pot. Don’t use a large pot – the vortex can be so fast, the egg will spin too quickly and the yolk might separate from the whites!
5. Water temp – bring to boil first to get enough heat in it, then reduce heat. If water is bubbling/moving too much = eggs jiggle = mess. If not hot enough = eggs mix into water instead of setting.
Tiny bubbles coming up from base of pot is ok, but do not have big bubbles breaking surface. Surface can be barely quivering, but not rippling.After heat is turned down, drop eggs in immediately before water temp drops.
6. Make ahead – both poached eggs and Hollandaise Sauce can be made up to 2 days ahead.
Poached eggs – make, then submerge in cold water to stop them from cooking. Store in airtight container in fridge for 2 days. To reheat, bring pot of water to the boil, then turn down to low. Immediately add all eggs, leave for 30 seconds, then drain and use per recipe. See Poached Eggs recipe for complete directions and photos.
Hollandaise sauce – make then transfer to airtight container and refrigerate up to 2 days. To warm, place airtight container in large bowl of very warm (but not scalding hot) tap water. Leave 20 minutes, stir, replace water and repeat as needed until sauce is warmed. Can loosen with touch of hot tap water. See Hollandaise Sauce recipe for complete directions and photos.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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