Introduction
Eggs Benedict is the undisputed champion of brunch cuisine. This classic dish is a luxurious symphony of textures and flavors, defined by its four key components: a toasted English muffin, savory Canadian bacon (or cured ham), perfectly poached eggs, and a velvety blanket of rich, tangy hollandaise sauce. While often intimidating due to the complexity of the sauce, mastering Eggs Benedict is a culinary rite of passage. Its origins are debated, often credited to the Waldorf Hotel or Delmonico’s in 1890s New York, but regardless of its true parentage, this dish remains the ultimate indulgence, signifying sophistication and celebration.
Ingredients
Yields: 2 Servings
- For the Base:
- 2 English Muffins, split
- 4 slices Canadian Bacon (or smoked ham)
- For Poaching the Eggs:
- 4 large fresh Eggs (approximately 60g each)
- 1 tbsp (15 ml) White Vinegar
- Pinch of Salt
- For the Hollandaise Sauce:
- 2 large Egg Yolks
- 1/2 cup (113g or 1 stick) Unsalted Butter, clarified is preferred
- 1 tbsp (15 ml) fresh Lemon Juice
- 1/4 tsp (1 ml) Dijon Mustard (optional, for stability)
- Pinch of Cayenne Pepper
- Salt and White Pepper to taste
Step-by-step Preparation
- Prepare the Hollandaise Sauce (15 minutes): Clarify the butter by melting it slowly and skimming the milk solids. Set aside. In a heatproof bowl set over a pot of simmering water (a bain-marie), whisk the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until they thicken slightly and become pale yellow (this is called a sabayon). Tip: The water should not touch the bottom of the bowl, and the heat must be low to prevent scrambling.
- Remove the bowl from the heat. Slowly drizzle the warm clarified butter into the egg mixture while continuously whisking. Start with a few drops, then gradually increase the speed of the pour. If the sauce becomes too thick, whisk in a teaspoon of warm water. Season with cayenne, salt, and white pepper. Keep the sauce warm in a thermos or in a non-heated bowl set over the residual warm water.
- Prepare the Base (5 minutes): Toast the English muffins until golden brown. Lightly sear the Canadian bacon or ham in a dry skillet for 1-2 minutes per side until heated through and slightly crisp.
- Poach the Eggs (4 minutes per batch): Fill a medium saucepan with water and add the vinegar and salt. Bring to a gentle simmer (not a rolling boil). Create a gentle whirlpool in the water using a spoon. Carefully crack an egg into a small ramekin, then gently lower it into the center of the whirlpool. Cook for 3 to 4 minutes for a soft, runny yolk. Remove the eggs with a slotted spoon and gently blot excess water with a paper towel.
- Assemble and Serve: Place two toasted muffin halves on a plate. Top each half with a slice of seared Canadian bacon. Carefully place one poached egg on top of the bacon. Generously spoon the warm hollandaise sauce over the egg, ensuring the yolk is fully covered. Garnish immediately with a sprinkle of fresh chives or paprika.
Nutritional Information
Due to the high quantity of butter, Eggs Benedict is a calorie-dense dish. A typical serving (two muffins, four eggs, and sauce) contains approximately 650-750 calories, 50g of fat, and 30g of protein. The dish offers a good source of Vitamin D and B12 from the egg yolks, and the protein content helps promote satiety, but it should be enjoyed in moderation as an occasional treat.
Storage
Eggs Benedict is best consumed immediately. Hollandaise sauce does not store well; refrigeration causes it to separate and the raw yolks pose a food safety risk if stored for more than a few hours. If you must store components, keep the poached eggs refrigerated in an airtight container for up to 2 days. To reheat, place the eggs in a bowl of warm (not boiling) water for 30 seconds. Discard any leftover hollandaise sauce.
Conclusion
While the process requires timing and attention, the reward of a perfectly executed Eggs Benedict is well worth the effort. Serving this dish immediately is key to appreciating the contrast between the warm, crisp muffin, the savory meat, and the flow of the rich sauce and molten yolk. For variations, try Eggs Florentine (substituting bacon with sautéed spinach) or Eggs Royale (using smoked salmon instead of bacon) for a delightful twist on this brunch classic.