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Classic Eggs Benedict Recipe

April 16th is Eggs Benedict Day.

I had no idea such a day even existed until I did a quick Google search awhile back looking for recipes, but since I LOVE Eggs Benedict, I'm totally on board with it having its own day. 

I enjoy cooking a leisurely breakfast on Sunday mornings and there's nothing better than using fresh eggs collected that very morning.


They are wonderful scrambled, over easy, fried, and as omelets...but if I had to choose just one way to eat eggs for the rest of my life, I would chose Benedict-style.

The keys to a perfect Eggs Benedict are fresh eggs and fresh lemon juice. This is actually a very easy recipe, it's just getting the technique and timing down that takes a few tries.But that just gives you an excuse to make it often and hone your technique!

Since timing is so critical, be sure to have all your ingredients measured out and ready before you start.

Classic Eggs Benedict Recipe (serves two)

Ingredients

2 split English muffins (or four slices of toast)
Four eggs plus 4 yolks
2 Tablespoons fresh lemon juice
2 Tablespoons water 
1 stick cold salted butter, cut into 1/2" cubes
Salt & white pepper to taste
Fresh grated nutmeg, optional

Toast the muffins (or bread) and keep warm.

Poach four of the eggs in simmering water until soft set and keep warm.

You really want the yolks to be a bit runny for this recipe, so you're looking at a simmering time of just about 3 minutes.

Watch this short video for my tip for perfect poached eggs!

Meanwhile, for the sauce, whisk the egg yolks, fresh lemon juice and water in a heatproof non-reactive/glass bowl set over a small pot of boiling water.

Slowly add the butter, a few pieces at a time, until it's all incorporated, whisking continuously.

Continue to cook for another minute or two until sauce thickens. Season with salt and white pepper. Immediately remove from heat.

Using a slotted spoon, place an egg on each muffin half or slice of toast, cover generously with the Hollandaise sauce, and grate fresh nutmeg on top (optional).

You can also add a slice or two of bacon or a round of Canadian bacon or ham, but I prefer to keep it simple and let the fresh eggs and velvety sauce be the stars of this dish!

(scroll down for printable recipe card)

So, see? Not too hard once you get the timing down so all the components are ready at the same time.

But just in case, let's do it once again...this time with photos...


Whisk the egg yolks and lemon juice together in a bowl set over a pan of simmering water. 


Add the cubes of butter a few at a time, whisking until incorporated.


Continue to whisk for another few minutes until the sauce thickens,


Season to taste and ladle over your eggs. 

Voila! Heaven on a plate!

I love Eggs Benedict equally on an English muffin or toast. And honestly, we're a lot more apt to have bread laying around then English muffins!

As a variation, butter the toast and put it on the side instead of under the eggs (the bread is perfect for sopping up the last bit of rich, delicious sauce at the end).

Or try skipping the muffins or bread altogether and just serve the egg and Hollandaise over a bed of spinach, with sliced avocado or mixed salad greens or just the eggs themselves topped with sauce.


Classic Eggs Benedict


Yield: 2 servings.
Author: Source: Fresh Eggs Daily
Eggs Benedict is the most decadent way to prepare your fresh eggs. Try my simple recipe and you'll be hooked!

ingredients:

  • Four eggs plus 4 yolks
  • 2 split English muffins (or four slices of toast)
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons water
  • 1 stick cold salted butter, cut into 1/2" cubes
  • Salt & white pepper to taste
  • Fresh grated nutmeg, optional

instructions:

How to cook Classic Eggs Benedict

  1. Poach four of the eggs in simmering water until soft set and keep warm. You really want the yolks to be a bit runny for this recipe, so you're looking at a simmering time of just about 3 minutes. Be sure the water is unsalted and the eggs aren't crowded.
  2. Toast the muffins (or bread) and keep warm.
  3. Meanwhile, for the sauce, whisk the egg yolks, fresh lemon juice and water in a heatproof non-reactive/glass bowl set over a small pot of boiling water.
  4. Slowly add the butter, a few pieces at a time, until it's all incorporated, whisking continuously. 
  5. Continue to cook for another minute or two until sauce thickens. Season with salt and white pepper. Immediately remove from heat.
  6. Using a slotted spoon, place an egg on each muffin half or slice of toast, cover generously with the Hollandaise sauce, and grate fresh nutmeg on top (optional).
  7. You can also add a slice or two of bacon or a round of Canadian bacon or ham, but I prefer to keep it simple and let the fresh eggs and velvety sauce be the stars of this dish!

NOTES:

As a variation, butter the toast and put it on the side instead of under the eggs (the bread is perfect for sopping up the last bit of rich, delicious sauce at the end), or try skipping the muffins or bread altogether and just serve the egg and Hollandaise over a bed of spinach, with sliced avocado or mixed salad greens or just the eggs themselves topped with sauce.
Created using The Recipes Generator


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From Extra Crispy/Time Magazine: