Ever wanted to commence your Sunday with a splendid, luxurious brunch? What could be more satisfying than a plate of Eggs Benedict lavished with creamy, tangy Hollandaise sauce? Akin to the rise of a glorious sun in the morning sky, a well-made Eggs Benedict can brighten up any mundane weekend.
But, have you ever been intimidated by the idea of recreating this classic at home? Let’s debunk that myth today! With our foolproof recipe, preparing Eggs Benedict with Hollandaise sauce will be as easy as pie. It’s time to pull up your apron and get cracking!
The Origin of Eggs Benedict
Eggs Benedict emerged from the cosmopolitan heart of New York City. The dish, consisting of a poached egg teamed with ham on an English muffin, all blanketed by an indulgent Hollandaise sauce, has now become a global brunch classic. Its origins are shrouded in tales, adding a dash of mystery to your breakfast plate.
One popular story attributes it to Lemuel Benedict, a Wall Street broker who ordered “buttered toast, poached eggs, crisp bacon, and a side of Hollandaise” to cure his hangover, and thus the dish was born. Celebrate this gastronomical history by creating your own Eggs Benedict at home!
The Art of Poaching Eggs
Poaching eggs is often perceived as a daunting task. However, with a few simple tips, you can master this art effortlessly. To ensure that the egg retains its shape, it’s crucial to use fresh eggs. It’s like casting a perfect actor for a part – the fresher the egg, the better the poach.
Begin by cracking the egg into a bowl, then gently slip it into a pot of simmering water with a splash of vinegar. The vinegar helps to coagulate the egg whites, keeping them from dispersing into the water. With gentle love and care, your poached eggs will turn out perfect every single time.
Creating the Perfect Hollandaise Sauce
The crowning glory of Eggs Benedict is undoubtedly the Hollandaise sauce – smooth, buttery, with a hint of tangy goodness. Making it at home might seem like a Herculean task, but it’s simpler than you think. It’s all about emulsifying butter into egg yolks, just like blending different colors to create a beautiful painting.
Melt the butter until it’s sizzling hot, then slowly drizzle it into a mix of egg yolks and lemon juice, whisking constantly. Make sure the butter is incorporated gradually to avoid curdling the sauce. A dash of cayenne pepper and you have an elegant Hollandaise sauce ready for your Eggs Benedict.
Ingredients
- 4 fresh eggs
- 2 English muffins, halved
- 4 slices of ham
- 1 cup of butter
- 3 egg yolks
- 1 tablespoon of lemon juice
- A pinch of cayenne pepper
- 1 tablespoon of white vinegar
Instructions
- Start by poaching the eggs in a pot of simmering water with vinegar.
- Toast the English muffins and place a slice of ham on each half.
- Place the poached egg on top of the ham.
- Prepare the Hollandaise sauce by whisking together egg yolks and lemon juice, then gradually incorporating the melted butter.
- Drizzle the sauce over the assembled muffins and egg, and sprinkle with cayenne pepper.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Tips for Eggs Benedict With Hollandaise Sauce
Remember, the freshness of the eggs is key for a good poach. Also, while preparing the Hollandaise sauce, ensure that the butter is hot but not burnt. Lastly, don’t forget to serve your Eggs Benedict immediately, while it’s still warm and the Hollandaise sauce is at its creamy best.
Why This Recipe is a Must-Try
This recipe takes a classic brunch dish and simplifies it for home cooks. The combination of a perfectly poached egg, smoky ham, and tangy Hollandaise sauce makes every bite an explosion of flavor. It’s a luxurious yet easy-to-make dish that’s sure to impress your guests.
Nutrition Information
- Calories: 400 kcal
- Total Fat: 35g
- Cholesterol: 350mg
- Sodium: 650mg
- Carbohydrate: 12g
- Fiber: 1g
- Sugar: 2g
- Protein: 15g