Imagine waking up to the tantalizing aroma of perfectly poached eggs nestled atop toasted English muffins, all drizzled with a rich and nutty brown butter hollandaise sauce. Eggs Benedict is the ultimate brunch indulgence that transforms any morning into a special occasion. Whether you’re looking to impress guests or simply treat yourself to a gourmet breakfast, this recipe will have you mastering the art of poaching eggs and creating a velvety sauce that will leave everyone wanting more. Get ready to elevate your brunch game with this delightful twist on a classic dish!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 English muffins, split
- 4 eggs
- 4 slices Canadian bacon
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 English muffins, 4 eggs, 4 slices of Canadian bacon, 1/2 cup unsalted butter, 3 egg yolks, 1 tablespoon lemon juice, salt, and pepper.
- In a small saucepan, melt the unsalted butter over medium heat. Continue cooking the butter until it turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and set aside.
- While the butter is browning, fill a large pot with water and bring it to a gentle simmer over medium heat. Add a splash of vinegar to the water to help the egg whites coagulate.
- In a separate skillet, cook the Canadian bacon over medium heat until it is heated through and slightly crispy, about 2-3 minutes per side. Once cooked, remove from heat and set aside.
- For the poached eggs, crack each egg into a small bowl. Carefully slide the eggs one at a time into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk. Use a slotted spoon to remove the eggs and drain them on a paper towel.
- To make the brown butter hollandaise sauce, whisk together the egg yolks and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water.
- Slowly drizzle in the browned butter while continuously whisking the mixture until it thickens and becomes creamy. Season with salt and pepper to taste.
- To assemble the Eggs Benedict, toast the English muffins until golden brown. Place a slice of Canadian bacon on each half of the muffin, followed by a poached egg on top of the bacon.
- Generously spoon the brown butter hollandaise sauce over each poached egg. Season with additional salt and pepper if desired.
- Serve immediately while warm, garnished with fresh herbs if desired. Enjoy your delicious Eggs Benedict with Brown Butter Hollandaise Sauce!
Tips
- Perfect Poaching: For the best poached eggs, use the freshest eggs possible. Fresh eggs hold their shape better in water, resulting in a more aesthetically pleasing dish.
- Brown Butter Magic: Keep a close eye on the butter as it browns. The transition from perfectly browned to burnt can happen quickly, so stir occasionally and remove it from the heat as soon as it reaches a golden color.
- Vinegar in the Water: Adding a splash of vinegar to the poaching water helps the egg whites coagulate faster, giving you a neater poached egg.
- Double Boiler Technique: When making the hollandaise sauce, ensure that the bowl does not touch the simmering water. This prevents the eggs from cooking too quickly and scrambling.
- Serving Fresh: Eggs Benedict is best served immediately. Have all your components ready so you can assemble and serve right after poaching the eggs for the freshest taste.
- Garnish for Flair: Consider garnishing your dish with fresh herbs like chives or parsley for an extra pop of color and flavor.Enjoy crafting this delicious dish and impressing your friends and family with your culinary skills!
Nutrition Facts
Calories: 742kcal
Carbohydrates: g
Protein: 27g
Fat: g
Saturated Fat: g
Cholesterol: 704mg
