I love eggs. They are one of the most versatile ingredients. Just the sheer amount of ways you can prepare an egg is astonishing, let alone all the dishes they can go into. Here, we’re going poached. And of course, we’re making the ultimate poached egg dish, Eggs Benedict.
I did a slight twist on the classic Eggs Benedict; I wanted to zhuzh it up a bit and used smoked salmon, topping it off with some salmon roe. You can certainly go classic with some Canadian bacon, or even substitute in some sautéed spinach or a slice of tomato—adding a crabcake would be a great move if you want. The essential parts, at least for me, are the poached egg and the hollandaise. Lots of hollandaise sauce. I love it. I will drink hollandaise like soup.
Hollandaise sauce is really one of the most delicious things you can make. It gets a bad rap for being difficult to make or easy to mess up, but with a little patience, you can whip up a batch and have insanely good Eggs Benedict. Use it to top some steamed asparagus, or you could just whip up the hollandaise, add in a little tarragon, sear a steak, and call it dinner. New Year’s plans? Just saying…
My recommedations for you:
The two things (or “techniques” if you will) that you need to master for this recipe are the poached egg and the hollandaise sauce. My advice for the egg: get fresh eggs; they are infinitely easier to poach than an older egg. Cook them for 2:30-3 minutes in the most gently simmering water. For the hollandaise: go slow. Keep the water in your double boiler at a very gentle simmer. Don’t stop whisking. And slowly add in your cubed butter to make sure everything gets emulsified. With a little patience, you are about to make the best brunch of your life.
I wanted to zhuzh it up a bit and used smoked salmon, topping it off with some salmon roe.
Who invented Eggs Benedict? Why is it called Eggs Benedict?
Eggs Benedict is a classic brunch dish that probably originated in the late 19th century. The most popular theory attributes the dish to Lemuel Benedict, a wealthy Wall Street broker who, in 1894, ordered a special breakfast at the Waldorf Hotel in New York City. This breakfast consisted of poached eggs, Canadian bacon, and hollandaise sauce on toasted English muffins. And, the dish was so well-received that it was added to the menu and named after Mr. Benedict. Over time, Eggs Benedict gained popularity and became a staple in breakfast and brunch offerings worldwide.
What is Eggs Benedict?
Eggs Benedict is a classic brunch dish with poached eggs, Canadian bacon (or sometimes ham or smoked salmon), and hollandaise sauce, served on English muffins. It’s delicious.
What is Hollandaise sauce?
Hollandaise sauce is a classic French sauce known for its rich and creamy texture. It’s made by emulsifying egg yolks with butter and an acid like lemon juice or vinegar. The end result is a smooth and velvety sauce. And the addition of the acid helps it complement dishes like the eggs Benedict here, or even asparagus, or fish.
What if my Hollandaise is too thick?
If the sauce gets too thick, or you need to warm it up a bit, add in a spoonful of hot water and whisk to combine. Do this just before serving.
What if I don’t like poached eggs?
Then don’t make poached eggs. This is great with scrambled eggs and can be a great option if you’re making this for a crowd and you don’t feel like poaching a dozen eggs.
Eggs Benedict
Ingredients
- 4 eggs
- smoked salmon as much as you like
- 4 tbsp salmon roe
- 2 English muffin
- 1 tbsp butter
- chives - finely copped
For the Hollandaise Sauce
- 2 egg yolks
- 6 tbsp butter cut into ~1/2” cubes
- 1/2 lemon - juiced
- salt
- black pepper
Instructions
Make the Hollandaise:
- Fill a saucepan with a couple of inches of water and bring it to a very gentle simmer. You’re making a double boiler here.
- In a large metal bowl whisk egg yolks, lemon juice, salt and pepper together until combined. Place bowl over the simmering water and start whisking.
- Drop in 1-2 cubes of butter at a time. Keep whisking until butter has melted and is fully incorporated. Repeat with the remaining cubes of butter.
- Remove from the heat immediately. Check for seasoning and adjust as needed. Set aside while you poach your eggs. If the sauce gets too thick, or you need to warm it up a bit, add in a spoonful of hot water and whisk to combine. Do this just before serving.
Poach your eggs:
- Fill a saucepan with at least 4 inches of water. Bring to a gentle simmer. Season water with salt.
- Crack each egg into a small bowl or cup. Stir water to create a vortex and drop in your egg. Let it poach for 2:30-3 minutes, longer if you want a more set yolk.
- Using a slotted spoon, carefully lift the poached egg out of the water and drain your egg on a towel.
To assemble:
- Toast your English muffin in a pan with melted butter.
- Top with salmon and poached eggs.
- Spoon over the Hollandaise, salmon roe and top with chopped chives.
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