Eggs Benedict
In my opinion, Eggs Benedict is the ultimate brunch dish. Not only is it super customisable, once you nail down the sauce and the poach it’s such an easy and impressive meal to whip out! Let’s get cracking!
What’s the best way to Poach an egg ?
There are so many ways to poach an egg.
It doesn’t matter how you poach your egg, people out there that will tell you there is a right way and a wrong way. Don’t listen to these people.
I’ve started using a method that utilises a fine mesh strainer to remove the outer layer of the whites to keep your water clean and your egg from looking like a mummy.
We have a blog dedicated to the art of poaching eggs you can hop over to and read!
Do I need to poach an egg for it to be Eggs Benedict?
Again, there’s going to be a very large group of people that say it has to be a poached egg. I’m here to tell you it doesn’t. The poached egg fanatics know where to find me.
When it comes to how you enjoy your food, don’t let anyone tell you differently. I myself can find it daunting to poach multiple eggs for my larger families branches.
A beautiful “soft” fried egg is just as good as a poached egg. After all, we’re smothering it in butter sauce so who cares.
When you fry an egg to mimic a poached egg, keep your heat low, use a good amount of butter and just make sure it doesn’t get much colour. We want the whites to be fully set, but still be silky and soft.
The perfect English Muffin for Eggs Benedict.
This might be a funny thing to say, but I do believe there is a superior way to open an English muffin. I’m blown away by the amount of people that don’t know this trick!
The best way to open an English muffin is to use a fork, not a knife.
Using a knife makes a flat cut, if you use a fork to pierce around the muffin, you leave nooks and crannies that soak up all of the sauce and stay crusty!
Making Hollandaise.
We have a foolproof blender hollandaise recipe that works every time.
No need to worry about a double boiler, under emulsifying or over cooking your sauce.
Super customisable and easy to nail. You can pop over and read all about the perfect blender hollandaise here!
More Breakfast Classics!
If you liked the sound of this Eggs Benedict, here are a few other recipes for you to check out!
Ingredients:
For the Eggs
- 4 Eggs
- 2 tbsp White Vinegar
- 8 cups Water
For the Hollandaise
- 1/2 cup Unsalted Butter Melted
- 4 Egg Yolks
- 2 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- 1 tsp Hot Sauce
- Kosher Salt
Everything Else
- 2 English Muffins
- 6 Strips Bacon Or ham
Instructions:
- Start by making your hollandaise sauce. Clarify ½ cup of butter. To a blender add 4 egg yolks, 2 tbsp of lemon juice, 1 tsp of dijon mustard and 1 tsp of hot sauce. Blitz on high until fully combined. Once combined, slowly stream in your melted butter until fully emulsified, silky and thick. Keep warm.
- Crisp up 6 strips of bacon or ham and Toast two English Muffins. Once cooked, remove from the pan and let drain on a plate lined with a paper towel.
- Place a large pot of water over a medium-low heat. Once lightly bubbling, add in 2 tbsp of white vinegar and mix well. Gently lay in your eggs and poach for 2-3 min for soft or 3-4 min for medium. Remove from the pot and set aside.
- Place your bacon or ham on your english muffin, add your poached egg and drizzle on lots of hollandaise sauce.
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