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, 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… a beautiful spoonful of Hollandaise Sauce with 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 your guests than Eggs Benedict! I’m not reinventing the wheel on how to make them but I do have my way of making these and it might become yours as well… If you want a twist on this classic, try my Eggs Benny Poutine!
Bon Appétit!🍽
Here are more delicious egg recipes for you to try…😀
– White Omelet
– Angel Eggs on a Cloud
– Apple Cheese Soufflés
– Fluffy Blueberry Pancakes
– 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 see Recipe
- 4 slices Canadian back bacon Footnote
- 4 large free-range eggs
- 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 1 tsp. clarified 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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