Eggs Benedict. How to Make Eggs Benedict the Classic Way; Kenji's Cooking Show. Classic Eggs Benedict with Fool Proof Hollandaise Recipe. Making Eggs Benedict requires careful orchestration.

This had just the perfect amount of lemon (we like it very lemony). Eggs Benedict is a traditional breakfast dish composed of an English muffin topped with Canadian ham, poached eggs, and hollandaise sauce. It's the latter that gives Eggs Benny its reputation for. You can have Eggs Benedict using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Eggs Benedict

It's of For the Hollandaise sauce.
It's 4 of egg yolk.
It's 1 Tbsp of fresh lemon juice.
Prepare 1/2 C. of Unsalted butter (1stick).
You need Pinch of cayenne.
It's Pinch of salt.
Prepare of For the Eggs Benedict.
It's 8 slices of Canadian bacon or ham.
You need 4 of split English muffins or bagels (I use everything bagels).
You need 2 tsp of white vinegar.
You need 8 of eggs or egg whites (I use egg whites).
It's of Salt and pepper for taste.
It's of Hollandaise sauce from above.
It's of Fresh chopped parsley.

Eggs Benedict is my favorite breakfast menu item, and it's super easy to make from home! It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg. https://rightfood.net/menyu/breakfasts/benedict-eggs-hollandaise/. Perfectly Easy Eggs Benedict made with a foolproof vinegar free poaching method with luxurious hollandaise sauce and ham steaks on an English muffin. Cook, stirring frequently, until heated through and beginning to turn lightly brown around the edges.

Eggs Benedict instructions

Start with the Hollandaise sauce. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume...
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl..
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble..
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume..
Remove from heat, whisk in cayenne and salt..
Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving..
Now for the eggs Benedict.Brown the Canadian bacon in a medium skillet and toast the English muffins or bagels..
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley..
Note: 1 whole muffin or bagel is 1 serving but I usually only use 1/2 of a muffin or bagel per serving for fewer calories and it is still filling. That's why it says 4-8 people.

When you sit down to enjoy your eggs Benedict, you want your muffin freshly toasted, your bacon warm and crisp, and your egg freshly poached. Healthy eggs Benedict is a creative breakfast recipe made up of four delicious layers. For many brunch lovers, eggs Benedict is one of those meals that's always ordered at a restaurant. Eggs Benedict is a breakfast or brunch meal consisting of toasted halves of an English muffin that are topped with a slice of ham or bacon, a poached egg, and sauce Hollandaise. Decadence is what makes eggs Benedict a star of the brunch table To get there, order and timing are key First, you'll want to make your hollandaise.