The Ultimate Brunch Dish: Eggs Benedict
Stay in your PJs and don’t bother to brush your teeth by bringing the ultimate brunch dish of Eggs Benedict to your table. No need to go out and spend $15 when you can make this at home. For us this is a holiday dish I usually make at Christmas or New Year’s.
The biggest challenge with Eggs Benedict is getting everything done at the same time. I have included my suggested process for preparation. Do whatever works for you. The goal is to get it hot to the table.
Eggs Benedict Recipe
- 2 English Muffins
- 4 slices Canadian bacon
- 4 eggs
- Hollandaise Sauce
Make Hollandaise Sauce
- 1/2 cup or 1 stick unsalted butter
- 4 large egg yolks
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 1/4 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Cut the butter into four pieces and place in a 1-quart glass measure or bowl.
- Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
- Remove butter from the microwave and stir until completely melted.
- Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose.
- Beat the yolks well with a whisk or fork, then add to the butter and stir well.
- Add cream, lemon juice, and sugar to egg mixture and stir well.
- Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork.
- Remove sauce from microwave and stir in the mustard.
For Poaching Eggs
- Heat water, 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat in a skillet with a lid.
- crack each cold large egg into a custard cup or small ramekin.
- Drop each egg into the simmering water.
- Cover with lid and turn heat off.
- Cook for 5 minutes.
Heat Canadian Bacon
Toast English Muffins
Assemble starting with the English muffin, then Canadian Bacon, then Poached Egg topping it off with Hollandaise sauce.