Eggs Benedict
Hey my friends… guess what? I’m getting better when it comes to eating breakfast! Not every morning but a few times a week now, I enjoy some food in the morning… not just coffee. It’s not like I never liked breakfast… au contraire! I LOVE it but seemed like I never found the time to eat – okay, perhaps too much coffee instead!
As I’m getting better at having the most important meal of the day, of course I want my favorite foods which include Granola, Soft Boiled Eggs, Quiche, and so on. One breakfast/brunch dish that I really, really enjoy is Eggs Benedict!
Oh my! With cooked Canadian back bacon (or Black Forest ham, lobster, smoked salmon, etc.) on top of toasted English muffins followed by perfectly poached eggs and for the final touch… topped with a beautiful Hollandaise Sauce and a light sprinkle of paprika… C’mon, it can’t get better than that!
Eggs Benedict is simple to make and I’m always puzzled when people don’t want to make them at home. I think the idea of making the Hollandaise Sauce terrifies some home cooks but they shouldn’t be because when they know the techniques of making it, the rest is just a breeze.
With the Holidays around the corner, I’m sure some of your family members and even friends might end up staying overnight. What a great and elegant breakfast to serve them. I’m not reinventing the wheel on how to make them but I do have my way of making these lovely Eggs Benedict and it might become yours as well…
Bon Appétit!
Here are more delicious egg recipes for you to try…
– White Omelet
– Angel Eggs on a Cloud
– Apple Cheese Soufflés
– Soft Boiled Eggs
– Pancetta Vegetable Frittata
– Creamy French Eggs
– Shakshuka
and for even more breakfast and brunch recipes, click on this link… Recipe Category • Breakfast & Brunch
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Eggs Benedict
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Ingredients
- 1 cup Hollandaise Sauce see Recipe
- 1/4 cup white vinegar
- 1/2 tsp. olive oil tips & tricks
- 2 tsp. clarified butter, divided
- 2 English muffins, halved
- 4 slices Canadian back bacon Footnote
- 1/2 tsp. paprika (mild or smoked), or as needed
Directions
- Prepare the Hollandaise sauce and keep it warm on the back burner at low temperature while cooking the other ingredients.
- In a large pot, add vinegar and bring the water to a boil.
- While the water gets boiling, place a griddle on medium heat. Add oil and 1 tsp. clarified butter. Tilt the pan so the ingredients cover the entire bottom.
- When it gets hot, add English muffin halves pressing down slightly to adhere to the griddle; cook for 2 minutes or until golden. Flip and cook for an additional 2 minutes. Transfer to plates and set aside.
- Add the remaining tsp. of butter and cook the back bacon for 2 to 2 ½ minutes or until golden. Flip and cook for another 2 to 2 ½ minutes.
- Place each slice on top of an English muffin half; set aside.
- Crack each egg in a ramekin or small bowl. When the water is boiling, stir quickly to create a vortex (it prevents the whites from spreading) and drop the eggs in the whirlpool; poach for 2 minutes.
- Using a slotted spoon, remove the eggs and place them on top of the Canadian back bacon.
- Spoon the warm Hollandaise sauce on top and sprinkle with paprika.
Notes
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