Classic Eggs Benedict
The perfect weekend breakfast or brunch. Serve with either ham or smoked salmon for a luxurious treat. Homemade hollandaise sauce is much easier than you think and far superior to any shop-bought version.
Equipment
- Blender
- Large Pot
- Saucepan
Ingredients
For the Poached Eggs
- 6 large eggs very fresh
- 1 tbsp white wine vinegar
For the Hollandaise
- 3 large egg yolks
- 1 tbsp lemon juice freshly squeezed
- 150 g unsalted butter melted and slightly cooled
- pinch of cayenne pepper
- salt and white pepper to taste
To Assemble
- 6 English muffins split and toasted
- 12 slices ham or smoked salmon
- fresh chives chopped, for garnish
Instructions
- For the hollandaise: Blend egg yolks and lemon juice in a blender until pale. With the blender running, slowly drizzle in the warm melted butter until the sauce is thick and emulsified. Season with salt, white pepper, and a pinch of cayenne. Keep warm.
- For the eggs: Bring a large pot of water with vinegar to a gentle simmer. Crack each egg into a small cup. Swirl the water to create a vortex and gently slide the egg in. Poach for 3-4 minutes for a runny yolk. Remove with a slotted spoon.
- To assemble: Place a toasted muffin half on each plate. Top with ham or smoked salmon, followed by a poached egg.
- Spoon over the warm hollandaise sauce, garnish with chives, and serve immediately.
Notes
Use the freshest eggs possible for the best poached eggs. The vinegar helps the whites coagulate faster. If your hollandaise gets too thick, whisk in a teaspoon of warm water to loosen it.
Nutrition
Calories: 520kcalCarbohydrates: 28gProtein: 25gFat: 34gSaturated Fat: 17gCholesterol: 445mgSodium: 850mgPotassium: 280mgFiber: 2gSugar: 1gVitamin A: 1100IUVitamin C: 2mgCalcium: 120mgIron: 3.2mg
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