Classic Egg's Benedict
Prep time: 10 min
Cook time: 30 min
Yield 1 - 95 gram
Servings 2
What's in a traditional Eggs Benedict?
Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City.
Ingredients
For the Hollandaise Sauce:
2 large Egg yolks
1 tbsp fresh lemon juice
8 tbsp unsalted butter
1/2 tsp sea salt
1/4 tsp black pepper
For the Poached Eggs:
8 cups water
4 tsp white vinegar
4 large eggs
To assemble:
2 english muffins
unsalted butter
ground black pepper
5 oz sliced ham, warmed
sweet paprika
Directions
Fill a large saucepan about halfway full of water and bring it to a simmer over high heat. Remove from the heat and set aside.
Place the egg yolks and lemon juice in a blender and blend on medium speed until the mixture lightens in color, about 30 sec.
Reduce the blender speed to low, remove the small cap from the lid and slowly drizzle in all of the melted butter. Turn off the blender, add the salt and pepper, and pulse to combine.
To keep the hollandaise sauce warm, place the blender directly in the reserved hot water while you poach the eggs.
For the poached Eggs
Bring the measured water to a simmer in a deep pot over high heat. Reduce the heat to low to keep the water at a bare simmer. Stir in the vinegar.
Break 1 egg into a small cup or ramekin. Gently slide the egg into the simmering water. Repeat with the remaining 3 eggs, making sure to evenly space them in the water. Cook until the whites are just set, about 3 min. Lift the eggs out of the water with a slotted spoon. Place in a bowl of warm water to keep warm.
To Assemble
Split and toast the English muffins. Coat the cut sides of the muffins with a thin layer of butter and season with salt and pepper. Place the muffins on serving plates and divide the warm ham slices among them.
Using a slotted spoon, remove the eggs from the warm water. Blot any excess water from the underside of the spoon with a paper towel and slide the eggs onto the ham. Top the eggs with the desired amount of hollandaise sauce. If desired, sprinkle paprika and chives or onion over the eggs, then serve immediately.