The Eggs Benedict is one of the most decadent breakfast dishes you’ll ever come across whichever part of the world you happen to come from. It’s quite simply outstanding. It’s always the star of the show whenever it makes an appearance on any brunch or breakfast table. While the recipe would intimidate most people, we’re here to tell you that it’s actually not that hard to prepare. Like always, we got you young one. Stunt on guys and style up your breakfast with this awesome eggs benedict recipe.
For a meal that serves two, the ingredients are as follows:-
- One tablespoon of white vinegar
- Four large eggs
- Two English muffins halved
- Four slices of thick cut ham or collar bacon
- Unsalted butter
- Freshly chopped parsley or coriander
- Freshly chopped chives (optional)
For the Hollandaise Sauce:-
- Three egg yolks
- Two teaspoons of lemon juice (freshly squeezed if possible)
- Paprika or cayenne pepper to taste
- Salt and pepper
The Hollandaise Sauce
First, melt your butter in a pan over medium heat for about three minutes until it begins to get slightly foamy
Place your egg yolks and a tablespoon of both cold water and your freshly squeezed lemon juice in a glass bowl and whisk for about three minutes. Make a double boiler by placing your glass bowl over a saucepan that contains simmering water and thoroughly whisk for another three minutes.
Remove your whisked egg yolk from the heat and start to slowly pour in your melted butter while still whisking away. You can drizzle in your melted butter faster as the sauce thickens. Add your salt, pepper, and cayenne to taste and then place the sauce in a warm place until serving.
The poached eggs
Bring a pot of water to a slight simmer and NOT a boil. If it gets too hot, lower the heat to the point your water is merely simmering. Add your white vinegar and salt to the water, about a teaspoon or so of each.
Gently crack each egg individually and slowly tip each of them into the sides of your pot, gently sliding each of them into your simmering water. Cook for about five minutes, then carefully remove each of them, placing them on paper towels to get rid of excess moisture and water
Butter one side of each of your halved English muffins and toast them. Fry your bacon or ham slices until slightly crispy and then place one slice on each of the toasted sides of your English muffins. Top each of them with one poached egg a piece and then finish it all off by drizzling your Hollandaise sauce over all the assemblies. Add your freshly chopped chives and parsley to garnish, and voila, there you have it, breakfast in style with an awesome eggs benedict.
Enjoy, my guy.