You Guys have no Idea. None. The number of times I pictured this dish in my head? The times I salivated at the thought of Eggs Benedict? The countless times I had to eat Canadian bacon with sour scrambled eggs? If you got that, then you know how real the struggle is. To those that didn’t, let’s keep it that way. Keep reading my friend for that is not something you want to experience.
Eggs Benedict is simple. It is an open-faced sandwich. The Hollandaise sauce that goes on top, not so much. That sauce will test your will! Make you reconsider your abilities as a cook! Break down those with a weak heart…or at least those who easily tire from whisking. I’m exaggerating, it’s not as difficult as I’m making it seem. It’s a sauce built on three simple ingredients: butter, egg yolk, and some kind of acid. It comes down to how you make it and I highly suggest you watch a few videos on Youtube before attempting to make the sauce. Technique is the deciding factor between a velvety Hollandaise or this…
(Eggs Benedict with sour scrambled eggs)
I have a special kind of love for eggs. A romance that has led to much heartache and at times…heartburn. The Egg’s Benedict is a chapter of that love. A time of much trial and even more tribulations. I have made traditional Hollandaise sauce more times than one can fathom (bowl in one hand, whisk in another) and have just recently found an easier way to make this sauce in a blender (see notes). It tastes the same but isn’t as warm as I like so I am going with the traditional method today. Feel free to make it how you want.
There are many Eggs Benedict recipes online and this one is no different. Delicious, but nothing out of the ordinary. So why post this when there are so many other great Eggs Benedict recipes available? I am posting this to show how much I have learned with a little bit of persistence, a bit of time and a few hundred eggs. Hmm…thinking about it, culinary school may have been cheaper after all. This recipe is a pillar for recipes to come, so I thought it would be nice to let you in on why this dish is important to me. Eggs Benedict is the first edible dish I ever made for my lady.
- 4 Whole English Muffins
- 8-16 Slice Canadian Bacon (1-2 per English muffin half)
- 1 tbsp Extra-virgin Olive Oil
- Water Enough to cover the eggs, 3-5 inches
- White Wine Vinegar See notes
- 8 whole Eggs
- 4 Whole Egg Yolk
- 8 oz Butter
- 1 1/2 tbsp Lemon Juice That's about a little more than 1/2 a lemon
- 1/2 tsp Cayenne Pepper
- Salt To taste
- Grounded Black Pepper To taste, you may use white pepper instead
- Chives Finely chopped, garnish
- Bring 3 inches of water to a gentle simmer. Add the white wine vinegar (see notes). Drop the eggs in one at a time and simmer for 3-4 minutes. See notes for additional information.
- When the whites are set. Remove the eggs from the water and set aside. Leave the water simmering (you will need it to make the Hollandaise).
- Melt the butter. I microwaved mine in 20 second intervals. You can also do this in a pan over low heat, just make sure the butter doesn't brown.
- In a large bowl, whisk the lemon juice and egg yolks.
- Place the bowl over the pot of simmering water, make sure the bottom of the bowl doesn't make contact with the water.
- Continuously whisk the mixture while slowly pouring in the melted butter ( About 3 minutes). You are done when the sauce thicken to a consistency that can coat the back of a spoon. Mix in the cayenne pepper and salt to taste at this point.
- Over medium heat, fry the Canadian bacon (2 minutes on each side).
- While the Canadian bacon is cooking, cut your English muffins in half and toast them. I used a toaster but you can butter the top and throw them onto the pan with the Canadian bacon (2-3 minutes).
- To serve: place a half of the English muffin on a plate, then 1 or 2 slices of Canadian bacon, then a poached egg followed by a generous amount of Hollandaise. Garnish with chives and a dash of cayenne pepper and black pepper.
Alton Brown's recipe
Here is an easier way to make the Hollandaise with a blender
If the Hollandaise "breaks" (if you see clumps of egg), add 1/2 - 1 tbsp of hot water and continue to whisk. Your sauce should come back together.
You will want to use 1 tbsp of vinegar for every quart of water.
This is how I poached my eggs, a way to do it without vinegar.
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