Foolproof Eggs Benedict
Recipe Source: Serious Eats
Foolproof Eggs Benedict is a brunch classic that combines rich, buttery hollandaise sauce, perfectly poached eggs, and savory components like Canadian bacon, all served on a toasted English muffin. This recipe simplifies the process, ensuring that even novice cooks can master the art of creating this indulgent dish without the usual stress. The silky hollandaise, made with egg yolks, butter, and a touch of lemon, coats the poached eggs beautifully, while the Canadian bacon adds a hint of saltiness and flavor. With its balance of textures and flavors, Foolproof Eggs Benedict is the perfect dish for a special breakfast or brunch that’s sure to impress.
Difficulty: MEDIUM
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serving Size: 4 servings
Ingredients:
- 1 tablespoon butter
- 8 slices Canadian bacon or ham steak, cut into English muffin-sized pieces
- 4 buttered and toasted English muffins
- 8 Foolproof Poached Eggs (see note below)
- Kosher salt and freshly ground black pepper
- 1 recipe Foolproof Hollandaise, kept warm (see note above)
- Minced fresh parsley or chives (optional)
Directions:
- 1. Melt butter in a large skillet over medium heat until foaming. Add ham slices and cook, turning occasionally, until heated through, golden brown, and crisp on both sides. Transfer to a paper towel-lined plate to drain.
- 2. Divide English muffin halves between 4 plates. Place 1 ham slice on each English muffin half. Drain eggs on paper towel-lined plate and place one egg on each ham slice. Season eggs with salt and pepper.
- 3. Spoon warm hollandaise over each egg. Sprinkle with parsley or chives (if using) and serve immediately.
Poached eggs can be stored in a bowl of warm water until ready to place on English muffins. They can also be cooked up to three days ahead, stored in a bowl of water in the refrigerator. To reheat, add the eggs to a bowl of hot tap water and let them sit for at least 15 minutes. Hollandaise should be made just before cooking ham and toasting English muffins. It can be kept warm in a covered pot on a warm spot of the stove. Do not reheat directly over a flame or it will curdle and break.