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Eggs Benedict or eggs Benedict ( eggs Benedict ) are essential in any Sunday brunch that you enjoy. And it’s normal, because just looking at them makes our mouths water, with that hollandaise sauce on top of the poached eggs, the temptation to cut them and let the yolk fall down the sides of our English muffin.
But, what are eggs Benedict and what is their origin…? Eggs Benedict consist of poached eggs on a slice of bacon or York ham , placed on two halves of English muffins or other toasted muffins, and topped with plenty of hollandaise sauce .
The origin of this recipe for eggs Benedictine is quite confusing and there are different versions, of which we are going to stay with the one that tells that in 1894, Lemuel Benedict, a retired Wall Street broker, requested a breakfast at the Waldorf Astoria Hotel base of toast with butter, poached eggs, crispy bacon and hollandaise sauce, to deal with a big hangover. The maitre d’ of this hotel included in the Waldorf breakfast menu this curious request from mr. Benedict, substituting English muffins for toast.
INDEX OF CONTENTS
- Eggs Benedict or Benedict Recipe
- Hollandaise sauce for Eggs Benedict
- We clarify the butter
- We make the hollandaise sauce
- We prepare the rest of the ingredients
- We make poached eggs
- How to Assemble and Serve Eggs Benedict
- Tips for Making the Perfect Eggs Benedict
- What is the best bread to accompany eggs Benedict?
- Cooking time for poached eggs
Eggs Benedict or Benedict Recipe
Ingredients for Eggs Benedict
- 4 eggs
- 1 tablespoon of vinegar
- 1 liter of water
- 2 English muffins or bagels
- 8 slices of bacon
For the hollandaise sauce
- 125g butter
- 4 egg yolks
- 1 tablespoon lemon juice
- salt and pepper
Hollandaise sauce for Eggs Benedict
Hollandaise sauce is a sauce based on butter, egg yolk and lemon juice, ideal to accompany fish, eggs, vegetables and, of course, a fundamental ingredient of Benedictine eggs . It is a sauce that is consumed hot and must be prepared at the moment, because it cannot be reheated. For this reason we will prepare it in a bain-marie, so that it maintains the temperature while we prepare and serve it.
We clarify the butter
The first step is to clarify the butter, that is, to separate its fatty part, which is around 80%, from the water it contains. For the hollandaise sauce we use only the fatty part.
- Put the butter in a saucepan and heat it over a very low heat, it should never boil, ideally it should not exceed 60ºC (we recommend having a kitchen thermometer like this one at hand ). We don’t remove it or anything, we just let it melt completely.
- When it begins to be hot, a foam will appear on the surface and a residual layer on the bottom.
- Remove from heat and transfer to a transparent jar.
- Let it rest for a few minutes, we will see that the fat separates from the whey and remains floating above a small part of the whey that will be at the bottom of the jar. You will also see that a foam-like residue forms on the surface, we are going to remove it with a strainer.
- The whitish bottom layer, which is the whey, is discarded, since we are only going to use the butter fat.
- Reserve until the butter is lukewarm.
We make the hollandaise sauce
- Separate the yolks from the whites (we can use the whites for another recipe)
- Put the yolks, a tablespoon of lemon juice, salt and pepper to taste in a bowl, and put this bowl inside a larger one with hot water on the stove. We try not to let the water boil, we must maintain the temperature of the sauce around 55°C. We begin to mount the yolks next to the lemon with a rod whisk, never stopping beating.
- When the yolks turn whitish and increase in volume, we begin to add the butter in a fine thread while continuing to beat, and avoiding the buttermilk from falling from the bottom.
- In a short time the hollandaise sauce will have emulsified. We see if it is necessary to add more salt or pepper and reserve until serving time.
How to make hollandaise sauce
We prepare the rest of the ingredients
- Cut each muffin in half and spread each slice of bread with butter and lightly toast in a pan on both sides. If you don’t have muffins you can use any soft roll.
- Fry the bacon slices until crispy, reserve on kitchen paper to absorb excess oil.
We make poached eggs
- To make the poached eggs , bring water and vinegar to a boil. It is better if we do it in a wide pan or saucepan.
- When it is about to break to a boil, turn off the heat, give a couple of gentle turns with a spoon so that the water turns slightly (you do not need to make a whirlpool), and add, being careful not to break, the whole and open eggs
- Let them cook in the water for 3 minutes.
- We remove the foam that is forming and remove the eggs with the help of a slotted spoon to a plate with absorbent paper.
How to Assemble and Serve Eggs Benedict
We place the slice of toasted bread as a base, on it we put 2 slices of fried bacon or York ham, the poached egg, and finally we water with the hollandaise sauce.
Decorate with a little chopped parsley or chives.
In this video you can see step by step all the ingredients and assembly to make the Benedict eggs, in case you have any questions with the steps.
Tips for Making the Perfect Eggs Benedict
What is the best bread to accompany eggs Benedict?
English muffins are soft, tender rolls that don’t require an oven. They are relatively easy to make, but if you can’t find them or you don’t want to complicate them too much, you can replace them with sliced bread, and with a round mold cut each slice of bread, in this way they will be perfect.
You can also use any round roll, like the classic German Kaiser rolls for example, or some Andalusian muffins in the Spanish version.
Cooking time for poached eggs
To prepare poached eggs for Eggs Benedict there are several methods that can help you. They are not really very complicated, but it is important not to overdo the temperature of the water, preventing it from boiling. If you follow the instructions we give you above you will have no problem. Another option is to put plastic wrap in a glass, brush with oil, put the egg and after seasoning close it in the form of a small bag. Then you put it in the water and keep it for 3 minutes until the egg white sets.
And the most comfortable option if you often prepare poached eggs is to get a tool like this silicone egg poacher , which will allow you to make them in the easiest way in just 3 minutes.
If you want other recipes for your breakfast or weekend brunch , we recommend French toast , some American pancakes , those ham and egg baskets , some of our more than 40 recipes for homemade sponge cakes , cookies , or, in the Spanish version, try to make these irresistible homemade churros !