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Eggs Benedict Recipe

Updated on June 23, 2011

What Is Eggs Benedict?

Eggs Benedict is an old, traditional breakfast recipe. It is made up of poached eggs and hollandaise sauce sprinkled with Canadian bacon or ham and served on an open faced English muffin.

It is usually served with home fries or roasted potatoes on the side. A Bloody Mary often accompanies this breakfast. Eggs Benedict is a popular breakfast recipe for Easter and brunch.

Eggs Benedict Recipe Origins

No one knows where or when the first Eggs Benedict recipe was served for breakfast. It is thought to have originated sometime in the 1800s.

It is known, though, that the popular breakfast dish was not named after that Revolutionary War soldier, Benedict Arnold. This is a myth.

The origins of the dish is commonly regarded as being created at the popular Delmonico's restaurant in the mid 1800s.

Eggs Benedict Recipe Variations

There are lots of twists on the traditional Eggs Benedict recipe. Some of the more common are Eggs Florentine, where the ham or bacon is substituted with spinach, and Country Benedict. Country Benedict really doesn't resemble the traditional Eggs Benedict recipe at all, except for its name. A Country Benedict is made of a biscuit covered with fried eggs, sausage, and milk gravy.

There are hundreds of variations, however. The English muffin is often scrapped and some other type of bread or bun is used. The bacon is replaced with seafood, chicken, and other meats. Hollandaise is sometimes substituted with chutney, salsa, gravy, and a wide variety of other ingredients.

Delicous Eggs Benedict photo: su-lin @flickr
Delicous Eggs Benedict photo: su-lin @flickr

Eggs Benedict Recipe Ingredients

Here are the ingredients for Eggs Benedict recipe: (Makes 2 Eggs Benedicts)

1 English muffin, halved and toasted
1 teaspoon butter
2 slices Canadian bacon
2 eggs
1 tablespoon vinegar
1 teaspoon sea salt
Hollandaise sauce (instructions below)
Chives, parsley, or paprika (optional, for garnish)

Eggs Benedict Recipe Step by Step

Here is my Eggs Benedict recipe- I make it without using a double boiler.

After the English muffin is toasted, spread it with butter.

Brown the Canadian bacon in a pan. When it becomes slightly browned and hot, put a slice on each cut English muffin.

It's time to poach the eggs. A video is below. Grease a small, covered pan with oil. Then fill with 3 inches of water. Add the vinegar and sea salt. Let the water come to a boil. Then turn it down to a simmer. It should not be hot enough for the bubbles to reach the surface. Now add the eggs. Stir the water in a wide circle when the eggs are first added. Do this by breaking each egg individually into a teacup or small mug. Now, carefully lower the cup into the surface of the water, about an inch. Let the eggs gently slip into the water. Now, put on a lid. Turn off the heat immediately. Cook the eggs 3-5 minutes, depending on how you prefer your egg yolks. Exactly 3 minutes will yield yolks that are not runny, but still soft.

Now remove the eggs with a slotted spoon. Be careful so as not to bust them. Let the water drain a bit in the spoon. Now drain them well before adding to the English muffins.

Spoon warmed Hollandaise sauce over it all. If you like, garnish with chives, parsley, or paprika. Serve immediately.

How to Make Hollandaise Sauce for Eggs Benedict

How to Make Hollandaise Sauce

2 egg yolks
1 tablespoon fresh lemon juice
1/3 cup unsalted butter
1/2 tablespoon vinegar
Pinch of salt and pepper, or as desired (white pepper is nice)

Cut the butter into small pieces.

Put the egg yolks and lemon juice into a medium pan on lowest heat setting. Stir together briskly. Then add the butter. Stir it all constantly until the butter melts. A whisk works best. Now add the vinegar, (and salt and pepper if you wish). Keep stirring until the sauce gets thick. Don't let the butter melt too fast, or the egg yolks won't have enough time to thicken the Hollandaise sauce properly. If it starts to get thick too quickly or separate, add a teaspoon of hot water.

It is very important to keep the Hollandaise sauce warm. Make it right before serving. Don't put it on the English muffin until it's ready to eat. If this isn't an option, keep it in a thermos until you need it.

Additional Tips for How to Make Eggs Benedict

Some tips on how to make Eggs Benedict:

Try to use fresh English muffins if you can. Frozen works, too, but won't be as good. Toast them so that they are crispy.

If you don't have or don't like Canadian bacon, you can just use regular ham instead.

Try to make the homemade Hollandaise sauce. It's delicious and well worth it to add to your culinary skills. If you're hurried for time or just don't like to cook, you can use instant Hollandaise sauce. (Knorr's Hollandaise sauce mix is good.)

Chef Gordon Ramsey Shows How to Poach an Egg Video

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