Eggs Benedict

There is nothing like breakfast food. And there is nothing like making something indulgent on the weekends, when we have a little more time (and are craving something special as well). Out of all the breakfast options, Eggs Benedict would be my number one favorite to have. So today we have a recipe for this delicious breakfast dish of toasted English muffins, topped with bacon, a poached egg and a generous serving of hollandaise sauce. The oozing egg yolk and the creamy sauce go perfect with the crispy bacon and the English muffin. Don’t let the breakfast label stop you from eating this at any point of the day though: this dish will be delicious at any time you’d like.

Preparation Time: 10 min | Cooking Time: 20-30 min | Serves: 2 | Spice level: 0

 

What you’ll need (for 2 Eggs Benedict):

For the hollandaise sauce

  • 2 egg yolks
  • ½ tsp of white wine vinegar
  • 120g butter
  • A pinch of tarragon
  • A pinch of sea salt
  • A pinch of cayenne pepper

For the base

  • 1 English muffin, sliced in half
  • 2 eggs
  • 2 pieces of bacon
  • A sprinkle of chopped chives

 

Method:

Sauce

  • Melt the butter in a small saucepan, skimming any white solids. Keep this melted butter warm.
  • Add the vinegar, the egg yolks, the pinch of salt, cayenne pepper, tarragon and a small splash of very cold water into a glass or metal bowl. Make sure this bowl will fit over a pan, because you will need to do this later.
  • Whisk the egg yolks for a few minutes and move the bowl over a saucepan with almost-simmering water. It’s very important that the base of the bowl does not touch the water or you might scramble your eggs. Now whisk this mixture continuously until it starts getting thicker and paler (about 5 minutes).
  • Slowly add the melted butter, whisking it as you add, until you it’s all incorporated. If it’s getting too thick, remove the bowl from the pan and add a splash of very cold water. You can also squeeze some (cold) lemon juice, if you’d like.

Base

  • Fry your bacon until it’s nice and crisp. Toast the English muffins.
  • To poach your eggs, add a dash of white vinegar to a pan of simmering water. Crack the eggs in separate ramekins. Using a spoon or a whisk, create a whirlpool in the simmering water and gently drop one egg at the center. The water motion will help concentrating the yolk. Simmer the egg for about 3-4 minutes and place it on paper towels to absorb the excess water.
  • To assemble your Eggs Benedict, place the bacon strip on top of the toasted muffin, topping it up with the poached egg. Pour a generous amount of sauce all over it and sprinkle some chopped chives.
  • Enjoy!

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Notes:

  • For me, the sauce and the poached egg are the real heroes of this dish, which means you could replace the bacon with any other thing you fancy. Some famous alternative versions include Eggs Florentine (replacing the bacon with cooked spinach) and Eggs Royale (replace the bacon with smoked salmon). You can also replace the English muffin with any other bread you prefer.
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