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Hello Mom, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, eggs benedict. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
Eggs Benedict is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Eggs Benedict is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have eggs benedict using 14 ingredients and 10 steps. Here is how you can achieve that.
What needs to be prepared of Eggs Benedict:
- Make ready For the Hollandaise sauce
- Get 4 egg yolk
- Take 1 Tbsp fresh lemon juice
- Take 1/2 C. Unsalted butter (1stick)
- Prepare Pinch cayenne
- Take Pinch salt
- Get For the Eggs Benedict
- Prepare 8 slices Canadian bacon or ham
- Take 4 split English muffins or bagels (I use everything bagels)
- Get 2 tsp white vinegar
- Make ready 8 eggs or egg whites (I use egg whites)
- Get Salt and pepper for taste
- Get Hollandaise sauce from above
- Make ready Fresh chopped parsley
It's the latter that gives Eggs Benny its reputation for. Don't be dazed by the hollandaise. Hollandaise sauce is really just an emulsion of eggs and butter. Okay, yes, the eggs and butter must be blended at just the right temperature — warm enough to melt the butter; cool enough not to scramble the eggs — and then the emulsion has to stay at pretty much that perfect temperature until served.
How To Make Eggs Benedict:
- 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
Eggs Benedict recipe by Gordon Ramsay. It's magnificent with smoked salmon or spinach, but I like it best with crisp di Parma prosciutto style Italian ham. Making Eggs Benedict requires careful orchestration. You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time. Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce.
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