Description
Experience the ultimate brunch indulgence with this easy and stress-free Eggs Benedict recipe. Perfectly poached eggs, savory smoked beef, and a creamy, homemade Hollandaise sauce come together for a delightful culinary experience.
Ingredients
- English Muffins
- Fresh Eggs (12, for extra yolks)
- Smoked Beef Slices (or Beef Bacon)
- Unsalted Butter (1 cup, 2 sticks)
- Lemon Juice (1 tablespoon, freshly squeezed)
- Dijon Mustard (1 teaspoon)
- White Vinegar (1 tablespoon)
- Salt
- Black Pepper
Instructions
- Melt 1 cup (2 sticks) of unsalted butter in a small saucepan over medium heat until it's very hot and bubbly, but not browned. Set aside.
- In a high-sided container that just fits your immersion blender (or a regular blender), combine 3 large egg yolks, 1 tablespoon of fresh lemon juice, 1 teaspoon of Dijon mustard, and a pinch of salt.
- Place the immersion blender firmly at the bottom of the container. Blend for about 10-15 seconds until the mixture is lightened and combined.
- With the blender running, slowly and steadily pour the hot melted butter into the yolk mixture in a thin stream. Keep blending until the sauce is thick, creamy, and emulsified. This usually takes about 30-60 seconds after all the butter is added.
- Taste and adjust seasoning with more lemon juice, salt, or a tiny pinch of cayenne pepper if you like a little kick. Keep the Hollandaise warm by placing the container in a bowl of warm (not hot) water, or pour it into a pre-warmed thermos.
- Heat a skillet over medium heat.
- Add your smoked beef slices or beef bacon and cook for 2-3 minutes per side, or until they are warmed through and slightly crispy to your liking.
- Remove from the pan and set aside on a plate lined with paper towels to drain any excess fat.
- Split your English muffins in half.
- Toast them in a toaster, under the broiler, or in a dry pan until they are golden brown and lightly crispy on the cut sides. Keep them warm while you poach the eggs.
- Fill a medium saucepan about two-thirds full with water. Add 1 tablespoon of white vinegar. Bring the water to a gentle simmer.
- Crack each egg into a separate small bowl or ramekin.
- Gently slide one or two eggs into the simmering water. Cook for about 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk.
- Using a slotted spoon, carefully lift each egg out of the water. Let any excess water drain off.
- Place two toasted English muffin halves on each plate.
- Top each muffin half with a slice of cooked smoked beef.
- Carefully place a poached egg on top of the beef.
- Generously spoon your Hollandaise sauce over each egg.
- Garnish with a sprinkle of freshly ground black pepper or a pinch of paprika, and perhaps some chopped fresh chives if you're feeling fancy.
- Serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Brunch
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 300 mg
Keywords: Use the freshest eggs for poaching, and remember to keep the Hollandaise warm. Timing is key: prepare the Hollandaise first, then the beef, toast the muffins, and poach the eggs last.