The classic eggs benedict gets a makeover in my kitchen but with the handsome Hollandaise sauce, it is still the best breakfast ever, even if it’s not one of the most authentic versions!
I am happy that I could keep my promise to you! Finally I am growing my collection of breakfast recipes and how!
It’s not just any other breakfast recipe which I am sharing just for the sake of it. Today’s recipe is the classic of all classics – eggs benedict!
I know as soon as you hear the name of this amazing thing, you start dreaming of the luscious and smooth Hollandaise sauce drizzled over the bright yellow melting egg yolk, aren’t you?
Eggs benedict is definitely a recipe of a different class and requires some amount of practice. But if you think it’s difficult to make at home, I beg to differ.
You just need to understand why and when the actions are needed to turn out a successful eggs benedict and bring it to the table with the glorious glow of success on your face!
Hold on right there to know more and you will rock it!
As Wikipedia says, eggs benedict is a classic American breakfast or brunch. The authentic eggs benedict includes English muffins and Canadian bacon topped with poached eggs and a generous drizzle of beautiful Hollandaise sauce.
I know all these components together create the classic eggs benedict but since I had some limitations on acquiring all these stuff, I developed my own version keeping two things constant which in my opinion are the primary attractions of eggs benedict.
These two things are –
- Perfectly poached eggs and
- Rich & creamy Hollandaise sauce
I replaced the English muffins with some white bread slices and the chicken salamis took over the Canadian bacon – both the substitutes worked really well with us as we were mainly waiting for the poached eggs with Hollandaise sauce on top!
If you follow this recipe carefully, you will be able to become a pro in making Hollandaise sauce in no time at all. As I have mentioned above, you just need to be a little more attentive while you are at it and things will come together perfectly!
For example, constantly whisking the egg yolks while pouring the melted butter into it or while poaching the eggs, making sure the whites wrap around the yolks. So, you see it’s not complicated at all but demands a tad bit more love & care like we do, that’s it!
I guess eggs are universally the most loved ingredient for breakfast. I have already shared a few breakfast recipes involving eggs and all of them have become super popular.
My recent video on loaded breakfast egg muffins caught the attention of many and that too for good reasons; they are not only good looking babies, but are packed with loads of nutrition, protein and what not, let alone their amazing taste!
Possibilities with eggs are really limitless – you can make crunchy muffins or soft frittatas on one hand and on the other you can make the gooey Hollandaise sauce dripping over the soft and silky poached eggs.
Eggs are real miracle ingredient which tastes good on its own as well as creates wonders when mixed with other stuffs like cakes and bakes. So, go ahead and master the art of Hollandaise sauce today and surprise your friends & family with the perfectly plated eggs benedict!
- Egg Yolks – 2
- Unsalted Butter – ⅓ cup, melted
- Lemon Juice – 1 tsp
- Pinch of Cayenne pepper
- Salt to taste
- Eggs – 2
- Bread slices – 4
- White Vinegar – 1 tsp
- Chicken salami – 4 slices
- Unsalted Butter – 1 tbsp
- First to make the Hollandaise sauce, fill a sauce pan with about 1 inch of water and bring to boil. Then turn the heat down and let it simmer on low heat.
- In a heatproof bowl (preferably glass bowl), which fits snugly on top of the saucepan of simmering water, take the 2 egg yolks and add the lemon juice to it. Whisk them for 5 minutes until they turn pale in color and doubles up in volume.
- Place this bowl of egg yolks mixture on top of the saucepan with simmering water. Then very slowly pour the melted unsalted butter, a little at a time, to the egg yolks whisking it constantly with a balloon whisk.
- Keep whisking the Hollandaise sauce until it thickens. The sauce should have a pouring consistency. Season the sauce with salt to taste and pinch of cayenne pepper. (If the sauce thickens too much, just add couple of teaspoon of the simmering water to thin it out.) Set the Hollandaise sauce aside until further use.
- Now fill another skillet with high sides with water and bring it to boil. Add the white vinegar to it and let it simmer on medium heat.
- Crack one egg at a time in a small bowl (do not beat it!). The carefully add the cracked egg into the simmering water and quickly try to wrap the yolk with the egg whites.
- Poach the eggs in the simmering water for 3 minutes each. Then take them out using a slotted spoon and place on a paper towel to absorb excess water.
- While the eggs are poaching, spread a little butter on both sides of the bread slices, toast them in a skillet over medium heat and in the same skillet, brown up the chicken salami on both sides.
- To assemble the eggs benedict, place two toasted bread slices on a plate, top that with a couple of pieces of chicken salami, place one poached egg on top of that and finish the whole thing off with a generous drizzle of the hollandaise sauce. Similarly assemble the second eggs benedict.
- Poke the poached egg with the tip of a knife so that the runny yolk ooze out on the Hollandaise sauce making the whole thing extra yummy and serve the eggs benedict hot.