Eggs Benedict
soft, silky & buttery
Eggs Benedict is a classic brunch dish that's both elegant and indulgent. To create this delightful meal, start with perfectly poached eggs nestled on toasted English muffin halves or in my case some sourdough, can be topped with savory bacon. The pièce de résistance is a silky, tangy hollandaise sauce made from butter, egg yolks, and a touch of lemon juice.
With its rich flavours and luxurious texture, Eggs Benedict is a dish that transforms any morning, noon or night into a special occasion. Whether you’re serving it for a leisurely weekend breakfast a sophisticated brunch, or even breakfast for dinner. Mastering this recipe will impress your guests and elevate your cooking repertoire.
1 min
1 min
4 min
METHOD
POACHED EGGS METHOD
1. Boil water, just water no need for vinegar.
2. Crack the egg into a small ramekin and gently slide it into the water.
3. Cook for 3-4 minutes until the white is set and the yolk is still soft.
4. Remove with a slotted spoon, drain, and season as desired.
HOLLANDAISE METHOD
1. Pour in the lemon juice and water and on the lowest heat possible approximately 40°c to 50°c
2. Whisk the eggs vigorously.
NOTE: they will increase in volume, become frothy and lighten a little.
3. Once the mixture has thickened to the point where you start the see the bottom of the saucepan it’s time to start adding in the butter. 1 tablespoon at a time.
4. Once you have added 50% of the butter at a tablespoon you can increase to 2 tablespoons at a time.
5. Once all the butter is incorporated you can add your seasonings and mix well.
PLATING UP
1. On toast or a bed of spinach carefully place your eggs
2. Generously pour the hollandaise over along with any garnishes
Enjoy your creation!
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