Recipe: Eggs Benedict

Eggs benedict is a must-have meal when one is having brunch. This hearty and elegant dish consists of an opened-faced sandwich of two halves of an English muffin topped with a poached egg and hollandaise sauce.

The key to making this dish lies in the order and timing. First, you would need to make the hollandaise and ensure that the consistency holds. Many have the misconception that making hollandaise is a complex process, when in reality it’s much like making mayonnaise. Therefore, if you follow our steps below, you’re sure to make a beautiful hollandaise sauce.

What you need to do next is to poach the eggs, fry your bacon and toast the English muffins. Voila! This should take you a total lime of 40 minutes.

Without further ado, here’s a quick and simple recipe on eggs benedict.

Ingredients (4 servings):

• Hollandaise:
• • 3 egg yolks
  • 200ml unsalted butter
  • 1 tablespoon white vinegar
  • 1 ½ teaspoons lemon juice (adjust to taste)
  • ¼ teaspoon cayenne or hot paprika (adjust to taste)
  • Salt
  • Ground pepper
• Poached Eggs:
  • 8 eggs
  • 1 tablespoon white vinegar
  • Salt
• Assembly:
  • 4 English muffins (split)
  • 8 slices bacon or ham
  • 2 tablespoons unsalted butter
• Garnish:
  • ¼ cup chives (chopped)
  • 1 tablespoon dill (chopped)
  • 1 tablespoon parsley (chopped)
  • Salt
  • Ground pepper

Direction:

1. Hollandaise: In a small pot, melt the butter over medium heat for about 3 – 4 minutes, or until foamy.
2. Boil a large pot of water, then reduce to simmer.
3. In a heatproof bowl, beat the egg yolk and white wine vinegar over the large pot of simmered water.
4. Very slowly, add in the hot melted butter in and whisk until it’s all incorporated and achieves a thick and smooth texture like mayonnaise.
5. Then, whisk in the lemon juice, cayenne, salt and pepper.
6. Leave the hollandaise sauce on the heatproof bowl over the large pan of simmering water to maintain the consistency while working on the remaining ingredients (add a teaspoon of warm water into the sauce if the texture is too thick).
7. In a separate pan, heat some oil and fry the bacon. Then, toast the English muffins in the same pan using the remaining oil from the bacon.
8. Eggs benedict: Boil 2 litres of water in a deep saucepan. Then, season the water watch white wine and salt.
9. Crack the eggs individually into a cup,
10. Reduce the heat so a simmer and swirl the water to form a whirlpool. Slide in the egg from the cup.
11. Let it cook for about 2 – 3 minutes, then remove the egg with a slotted spoon.
12. Place the eggs on a kitchen napkin to soak up the excess water.
13. Place a slice of bacon on the muffin and top with an egg, followed by a spoon of hollandaise sauce over the egg.
14. Garnish with chives, dill, parsley, salt and pepper. Enjoy!

There you have it – a great recipe on eggs benedict!

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