A brunch classic: buttered, toasted english muffins, Canadian bacon, poached eggs and dreamy hollandaise sauce. That sauce is what separates Eggs Benedict from the crowd on the table.

Egg Benedict - Sweet Tea & Thyme

Yeah, an addictive recipe. I’m not even joking. I gained five pounds from a complete binge on Egg Bennies for a week straight, every morning. So good.

It’s poached eggs on english muffins and a slice of ham, coated in amazing, marvelous Hollandaise sauce.

And y’all know how I am about sauce!

 

It’s labor intensive, I’m not gonna lie to you. That sauce requires a ton of arm work with a whisk, although you can just whip it up in a blender as well…

Egg Benedict - Sweet Tea & Thyme

But that’ll be another post for another day.Poached Egg and Avocado Toast - Sweet Tea & Thyme

Here’s my secret on perfect poached eggs: use a very fine mesh strainer and break your egg into it and let the runny white strain out. I talk about it more on my post on Poached Egg on Avocado Toast 

Eggs Benedict

Prep Time: 15 minutes

Cook Time: 3 minutes

Total Time: 18 minutes

Yield: 4 eggs benedicts

Serving Size: 2 eggs benedicts

Ingredients

  • Hollandaise Sauce:
  • 3 egg yolks
  • 1/2 a lemon's juice
  • 1/2 cup clarified butter
  • To assemble:
  • 4 eggs
  • 2 English muffins, sliced in half
  • 4 slices of Canadian bacon (I used Genoa Salami, it's really good)

Instructions

  1. Bring a saucepan of water to a boil. This will be used for both your hollandaise and for poaching your eggs.
  2. In a medium sized steel bowl (steel seems to help it along, really) beat the egg yolks lightly with a stiff whisk. Add the lemon juice and beat in. Use a small ladle or spoon to start dripping the clarified butter gradually into the yolks. Whisk like a crazy person, while still dripping small drops of butter into the yolks.
  3. Slowly transition into small streams of butter as the egg mixture thickens. Now hold the bowl over the boiling water while whisking, this will help stabilize the mixture. Do this for about fifteen seconds and remove.
  4. Go back to the slow stream of butter with the fast whisking. I mean maniac whisking. Keep going until your hollandaise creates ribbons onto itself when you remove the whisk. Season with a bit of salt, white or black pepper, and the tiniest bit of cayenne pepper. Trust me, it makes a world's worth of difference.
  5. Lower the water temperature to poach your eggs, and you can either toast your muffins on a pan with the bacon crisping on it or in a toaster and leave the bacon un-crisped. Up to you.
  6. Assemble the benedict, toasted muffins, bacon, egg (salt and a bit of pepper) and pour the hollandaise sauce over.
  7. And now eat, because that's it! The sauce is a little labor intensive but it's not difficult and takes about 7 minutes to make (yeah, that's a lot of whisking but it's so good!)
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