Eggs Benedict Recipe
I don’t think there’s ever been a moment in my life where the words eggs Benedict crossed my mind, and the cravings didn’t hit instantly. You can’t just have a laissez faire attitude towards bacon, hollandaise sauce, and a gorgeous runny egg yolk. For those who can go for brunch and order something other than a big plate of eggs Benny, I have a few questions. By no surprise, there is much debate over where and how the original eggs Benedict was concocted. Since this is my blog, I’m picking my favorite rendition! Battling a violent hangover, Lemuel Benedict found his way to the Waldorf Hotel in New York for breakfast. He craved “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise.” Incredible things are born in times of desperate need.
Ingredient Notes
Eggs – I used large eggs. White vinegar – White wine vinegar will work. This will help prevent, as much as possible, the egg whites from splaying in the hot water. Canadian bacon – Also known as back bacon. The butcher at your local grocery store should have some. English muffins – You can also use regular toast or halved croissants. Butter – Or margarine, oil, lard; whatever you use for toast. Hollandaise – Click here for this easy hollandaise sauce recipe complete with two methods. Chives – Chopped for garnish.
How to poach a perfect egg
How to make eggs Benedict
Tips & tricks:
To reheat: Has the first batch of eggs cooled down while you’re cooking away? Keep the water simmering and drop the cooled eggs into it for 45 seconds to warm them back up.
Other egg cooking methods
If you don’t want to poach your eggs, for whatever reason (hey, no judgement here), you can cook them in plenty of different ways. Cooking for a crowd and need a fast way to make a batch of eggs? Preheat your oven to 350F. Spray a muffin tin generously with cooking spray, and add one egg per muffin cup. Bake for 14 minutes to achieve a softer yolk, and up to 18 minutes for a harder yolk. You can also use classic griddle methods. Sunny-side-up, over easy, soft, medium, or hard boiled eggs, heck, you can even scramble them. It’s up to you!
Leftovers
Toasted English muffins: You can put these back into the bag or container you originally bought your muffins in. They will soften back up, you can can re-toast them when the time comes if you’d like. Poached eggs: Transfer the eggs to an airtight container, top the container off with cold water, and store in the fridge up to 5 days. Reheat the eggs for about 1 minute in simmering water. Hollandaise sauce: Click here for detailed information on storing and reheating hollandaise sauce.
Looking for more weekend brunch recipes?
Easy Quiche Recipe Overnight Breakfast Casserole Sausage and Egg Breakfast Rolls Easy Egg Muffins Crescent Bacon Breakfast Ring Banana Bread French Toast with Caramelized Bananas Cinnabons Cinnamon Rolls Sheet Pan Pancakes
