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Eggs Benedict

Eggs Benedict

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I had to get the shots of the egg yolk being punctured by the fork and oozing out onto the plate first. Now that that’s out of my system, ok nevermind here are some more shots because who doesn’t like eggs benedict photos?!

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Ooooooh…..

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Aaaaaaaaah.

Scroll to the bottom of the post for the printable recipe.

My cousin (thesweetandsourbaker.com) and I did a recipe collaboration when I went up to visit her in NY. She made English muffins from scratch, and we both assembled the eggs Benedicts together for brunch, served with a side of home fried potatoes.

Sarabeth’s English Muffins Recipe Here.

Making the components for the eggs Benedict are easy to moderately difficult if you’ve never made them before. The complicated thing is figuring out what order to make each component and how to assemble it while keeping each part warm. I usually toast the English muffins first, place them in the oven on the warm setting, add each component on top then place back into the oven until the Hollandaise is made. I’ve put the poached eggs into the oven on the warm setting before, and my yolks never cooked or set any further by doing so, but that doesn’t mean your oven won’t overcook your eggs. Test it out and see what works for you.

The Hollandaise sauce wasn’t as challenging as I thought it would be. Once the egg yolks, lemon juice and water is whisked together, then gently cooked on low heat, it is taken off the heat in order to whisk in soft butter (one pat at a time) until everything is combined. The key is to watch the heat, as you don’t want the yolks to cook too fast.

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Here is the recipe we used for the Hollandaise sauce. We thought it would be intimidating but it was fairly easy to make. Once you get the hang of making your own Hollandaise, you’ll never want to use the powdered packet again. It was rich, buttery but slightly tangy from the lemon juice. I would’ve drank this if nobody was looking.

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Instructions on how to poach the eggs:

To poach an egg, fill a medium sized pot with 1/3 water.  Add a 1/2 tsp. of vinegar.  The vinegar will help make the poached egg more solid. Heat the water just BEFORE it hits the boiling point.  It should be steaming and just about to boil.  Using a slotted spoon, swirl the water making a slow circular pattern. Crack one egg into a cup, and carefully pour the egg into the center of the cyclone.

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Use your slotted spoon to stir the water gently in a circular motion, but not too fast. This will help the egg retain it’s shape when being poached.

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Stir for 45 seconds, and scoop the egg out into a dish.  Repeat.

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These photos and instructions on the poached egg come from one of my first recipes years ago, for cali style eggs benedict.

To assemble the eggs Benedict, cut the English muffins in half, butter and toast them on a pan until golden. Set them aside and fry the Canadian bacon for a minute per side on medium heat. Set on top of the English muffins. Place the poached eggs on top of each Benedict, then drizzle with Hollandaise sauce (recipe here). Garnish with chopped chives (optional) and serve with home fried potatoes.

 

Eggs Benedict

July 26, 2017
: 4
: moderately difficult

By:

Ingredients
  • 4 English muffins, sliced in half and toasted
  • 8 poached eggs
  • 8 slices Canadian bacon
  • Hollandaise sauce
  • chopped chives (optional)
Directions
  • Step 1 Slice the English muffins in half, butter and toast. Set aside on a baking sheet and place in oven on warm setting.
  • Step 2 Cook Canadian bacon on pan, 1 minute per side on medium heat. Place in oven on warm setting.
  • Step 3 To poach an egg, fill a medium sized pot with 1/3 water. Add a 1/2 tsp. of vinegar. The vinegar will help make the poached egg more solid. Heat the water just BEFORE it hits the boiling point. It should be steaming and just about to boil. Using a slotted spoon, swirl the water making a slow circular pattern. Crack one egg into a cup, and carefully pour the egg into the center of the cyclone.
  • Step 4 Use your slotted spoon to stir the water gently in a circular motion, but not too fast. This will help the egg retain it’s shape when being poached.
  • Step 5 Stir for 45 seconds, and scoop the egg out into a dish. Repeat.
  • Step 6 Cook Hollandaise sauce per instructions on this page. Take pot off stove and set aside. I do this step at the same time as I poach the eggs, or put all the finished poached eggs in the oven on warm setting before making the sauce.
  • Step 7 To assemble the eggs benedict, place one Canadian bacon on each muffin half (2 halves per plate). Place the poached eggs on top of each Benedict, then drizzle with hollandaise sauce. Garnish with chopped chives (optional) and serve with home fried potatoes (recipe coming soon).
  • Step 8 *if you don’t have a warm setting for your oven, what I did was set the oven to the lowest setting (180 degrees), then turn it off and place things in there to keep warm.

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Serve with home fried potatoes to make your brunch complete (recipe here).



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