Eggs Benedict is a classic breakfast or brunch dish that combines the rich flavors of poached eggs, savory Canadian bacon or ham, and velvety hollandaise sauce atop a toasted English muffin. This iconic recipe has a fascinating history, with its origins dating back to the late 19th century.
Legend has it that Eggs Benedict was created in New York City’s Waldorf Hotel, where a regular customer named Lemuel Benedict desired a hangover cure. In response to his request, the maître d’hôtel improvised a delightful combination of poached eggs, bacon, toasted bread, and hollandaise sauce. The dish quickly gained popularity and became a staple of American brunch culture.
In terms of taste, Eggs Benedict offers a harmonious blend of flavors and textures. The perfectly poached eggs provide a creamy, luscious center that contrasts with the crispy and salty Canadian bacon or ham. The hollandaise sauce adds a buttery and tangy note, enhancing the overall richness of the dish. When paired with a lightly toasted English muffin, the flavors meld together to create a truly indulgent experience.
Eggs Benedict is traditionally served for breakfast or brunch, making it an ideal choice for lazy weekend mornings or special occasions. Its decadent nature and elegant presentation make it a favorite for celebrations like Mother’s Day or Easter. Whether you’re looking to impress guests or simply treat yourself to a luxurious morning meal, Eggs Benedict is a classic dish that never fails to delight the taste buds.
Eggs Benedict
Ingredients
- – 4 English muffins
- – 8 slices of Canadian bacon or ham
- – 8 poached eggs
– Hollandaise sauce:
- – 3 large egg yolks
- – 1 tablespoon lemon juice
- – 1/2 cup unsalted butter melted
- – Salt and pepper to taste
- – Fresh chives chopped (for garnish)
Instructions
- Split and lightly toast the English muffins. Set aside.
- Cook the Canadian bacon or ham in a skillet until heated through. Set aside.
- To make the hollandaise sauce, whisk the egg yolks and lemon juice in a heatproof bowl over simmering water until thickened.
- Slowly drizzle in the melted butter while whisking constantly until the sauce is smooth and creamy. Season with salt and pepper.
- Prepare the poached eggs by bringing a pot of water to a simmer. Crack each egg into a separate small bowl or ramekin and gently slide them into the water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
- To assemble, place a slice of Canadian bacon or ham on each toasted English muffin half. Top with a poached egg and drizzle with hollandaise sauce.
- Garnish with chopped chives.
- Serve immediately and enjoy your award-winning Eggs Benedict!
