Eggs Benedict


The final product

Tired of cereal every day? Tired of going out to Cora’s for a half decent eggs benny and having your eggs over cooked?

If you answered yes to the above questions, it’s time to break out your whisk and make your own eggs benny!

(Serious whisking required. I’m not kidding)

Ingredients (makes 2 large servings):

  • 7 eggs (3 for the benedict sauce, 4 for poaching)
  • 3/4 cup of melted butter
  • 1/4 cup of cold butter
  • 2 english muffins
  • Ham (or smoked salmon, asparagus, or whatever else you like in your eggs benedict)
  • Havarti (not necessary, though I quite like it)
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice
  • Salt and pepper
  • Chives (for garnish)
  • Large pot for poaching eggs
  • Little bowls or coffee cups for poaching the eggs
  • Medium pot for boiling water
  • Mixing bowl that fits snugly over the medium pot
  • A whisk

We’ll make the Hollandaise first:

  1. Fill your medium pot with about 2 inches of water and bring to a simmer
  2. While water is coming to a simmer,  melt 3/4 cup of butter in the microwave (about 30 seconds)
  3. In the mixing bowl, begin whisking 3 egg yolks (discard whites), a splash of white wine vinegar (less is more!) and the lemon juice
  4. Once incorporated, whisk eggs over simmering water until thick (about 4-5 minutes – told you!)
  5. Once thickened, whisk in 1/4 cup cold butter to avoid the eggs from cooking
  6. Slowly pour melted butter in by droplets (about a tsp at a time) and whisk into eggs until butter is incorporated (about 5 minutes)
  7. Continue until you are out of butter

Keeping the sauce warm, we prepare the english muffins:

  1. Toast two english muffins
  2. Place ham and havarti (or whatever ingredients you like) on toasted muffins
  3. Keep Warm (I use an oven set to 175°C)

Let’s poach the eggs!

  1. Fill a large pot half-way with water and bring to a boil
  2. While water is coming to a boil, separate 4 eggs into small bowls or coffee cups
  3. Add 1tsp white wine vinegar to boiling water
  4. Whisk boiling water into a vortex and slide one egg at a time into the swirling water
  5. Depending on how you like your eggs done, anywhere from 3-5 minutes per egg should be sufficient
  6. Remove egg with slotted spoon and place onto warm english muffin
  7. Repeat for all four eggs

Bringing it all together:

  1. Cover with hollandaise sauce
  2. Garnish with finely chopped chives
  3. Chow down!

The final result should look something like this:




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