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Eggs Benedict
Created by: Howcan Team
Ingredients
- 4 English muffins, split and toasted
- 8 slices Canadian bacon
- 8 large eggs
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
Instructions
- To make the hollandaise sauce, fill a saucepan with a few inches of water and bring to a simmer over medium heat. In a heatproof bowl that can sit on top of the saucepan without touching the water, whisk together 3 egg yolks and 1 tablespoon of lemon juice. Place the bowl over the simmering water and whisk constantly until the mixture thickens, about 3 minutes. Slowly drizzle in the melted butter while continuing to whisk. Season with a pinch of cayenne pepper and keep warm over the low heat, stirring occasionally.
- Fill a large, deep skillet with 2 inches of water and bring to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
- Crack 1 egg into a small bowl. Using a spoon, create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Repeat with the remaining eggs, working with 2 at a time. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs from the water and drain on a paper towel.
- While the eggs are poaching, heat a non-stick skillet over medium heat and cook the Canadian bacon until lightly browned, about 2 minutes per side.
- To assemble, place 2 slices of Canadian bacon on each toasted English muffin half. Top with a poached egg and spoon hollandaise sauce over the eggs. Season with salt and pepper, and serve immediately.
Eggs Benedict is a classic brunch dish consisting of poached eggs, Canadian bacon, and hollandaise sauce on a toasted English muffin. This iconic dish is said to have originated in New York City in the late 19th century, with several accounts attributing its creation to different individuals. One popular story credits Delmonico's Restaurant chef Charles Ranhofer with its invention, while another tale suggests that a Wall Street broker named Lemuel Benedict inspired the dish at the Waldorf Hotel. Today, Eggs Benedict can be found on brunch menus worldwide, with variations including smoked salmon or spinach instead of Canadian bacon. The key to a perfect Eggs Benedict lies in perfectly poached eggs and velvety hollandaise sauce. For a unique twist, some chefs use crispy bacon or swap the English muffin for a flaky croissant. Notable restaurants renowned for their Eggs Benedict include The Original Delmonico's in New York City and The Wolseley in London.
25 min
4
450 calories
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