Eggs Benedict: A Classic Brunch Delight
Eggs Benedict, a timeless brunch dish that combines the rich flavors of poached eggs, ham, and hollandaise sauce, all served atop a toasted English muffin. This dish is a perfect blend of creamy, savory, and slightly tangy flavors, making it a favorite for breakfast and brunch enthusiasts. Whether you’re hosting a brunch party or looking to elevate your breakfast routine, Eggs Benedict offers a sophisticated yet comforting option.
Why You’ll Love It
- Flavorful Combination: The dish boasts a harmonious blend of flavors that are sure to please your palate.
- Versatility: Easily adaptable, you can swap out the ham for smoked salmon, spinach, or even avocado for a twist on the classic.
- Impressive Presentation: Despite its simplicity, Eggs Benedict has an elegant appearance that is perfect for special occasions or casual dining.
Perfect For Any Occasion
Whether it’s a lazy Sunday morning, a festive holiday brunch, or a special breakfast in bed, Eggs Benedict is versatile enough to fit any occasion. Its combination of warm, comforting ingredients and sophisticated presentation make it a beloved choice for many. So next time you’re looking to impress your guests or treat yourself, consider whipping up this classic dish.
Eggs Benedict
Description
Eggs Benedict is a timeless brunch dish combining poached eggs, ham, and hollandaise sauce atop a toasted English muffin. Perfect for any occasion.Ingredients
For Eggs Benedict
Instructions
Preparing Eggs Benedict
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Poach the Eggs
Bring a large pot of water to a simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slide them into the water. Poach for 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.
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Toast the English Muffins
Lightly toast the English muffin halves until golden brown.
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Cook the Ham or Canadian Bacon
In a skillet over medium heat, cook the ham or Canadian bacon slices until slightly browned and warmed through. -
Assemble the Eggs Benedict
Place the toasted English muffin halves on plates. Top each half with a slice of ham or Canadian bacon, followed by a poached egg. Spoon hollandaise sauce over the eggs. Garnish with chives and a sprinkle of paprika.
Serving Size 1 serving
Servings 4
- Amount Per Serving
- Calories 450kcal
- Calories from Fat 300kcal
- % Daily Value *
- Total Fat 33gg51%
- Saturated Fat 19gg95%
- Trans Fat 0gg
- Cholesterol 370mgmg124%
- Sodium 860mgmg36%
- Total Carbohydrate 13gg5%
- Dietary Fiber 1gg4%
- Sugars 2gg
- Protein 25gg50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
User Reviews
The recipe was good, but it took a bit longer than I anticipated. The sauce was a bit tricky to get right, and it turned out slightly thicker than I wanted. Next time, I might try adjusting the consistency, but overall it was tasty and worth the effort.
My son is totally obsessed with eggs benedict! I make the poached eggs using this European-style steamer that I’ve got, and it works like a charm. First, I get the steamer all warmed up to 100°C before I start. Then, I add a little bit of butter, some pepper, and chives to the bottom of these small plastic baking cups. After that, I carefully crack an egg into each cup and sprinkle a bit more pepper and chives on top. I let them steam for about 5 minutes and 40 seconds, and they come out perfect every single time.
The recipe was good, but it took a bit longer than I anticipated. The sauce was a bit tricky to get right, and it turned out slightly thicker than I wanted. Next time, I might try adjusting the consistency, but overall it was tasty and worth the effort.
My son is totally obsessed with eggs benedict! I make the poached eggs using this European-style steamer that I’ve got, and it works like a charm. First, I get the steamer all warmed up to 100°C before I start. Then, I add a little bit of butter, some pepper, and chives to the bottom of these small plastic baking cups. After that, I carefully crack an egg into each cup and sprinkle a bit more pepper and chives on top. I let them steam for about 5 minutes and 40 seconds, and they come out perfect every single time.