Eggs Benedict is a breakfast favorite, offering a perfect blend of creamy hollandaise sauce, poached eggs, and a crispy base. Traditionally made with Canadian bacon or ham, this version skips the meat, making it perfect for those who prefer a vegetarian or lighter option. You can still enjoy all the elegance and flavors that make this dish a brunch classic.
Why You’ll Love This Recipe
- Velvety Hollandaise: The rich and buttery hollandaise sauce is the perfect companion to the delicate poached eggs, elevating the flavors.
- Quick and Easy: With step-by-step instructions, this recipe is simple enough to prepare in under 30 minutes, even for beginners.
- Versatile: Whether you’re vegan, vegetarian, or simply want to try something different, this dish is fully customizable to suit your taste.
- Perfect for Any Occasion: Whether it’s a casual weekend breakfast or a special brunch, Eggs Benedict is sure to impress.
History and Fun Facts About Eggs Benedict
- Origin: The exact origins are debated, with some attributing the dish to a New York socialite in the late 1800s.
- Global Variations: Some variations include Eggs Florentine (with spinach) and Eggs Royale (with smoked salmon), but the vegetarian version is just as delicious!
- Cultural Icon: Eggs Benedict is a brunch staple worldwide, recognized for its richness and elegance.
Ingredients You’ll Need
- 2 English muffins, split in half
- 4 large eggs
- 2 cups spinach (or sautéed mushrooms for a twist)
- 1 tablespoon white vinegar (for poaching eggs)
- 1 tablespoon unsalted butter
- 1/2 cup egg yolks (about 3 yolks)
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Eggs Benedict Steps
- Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over simmering water and slowly add the melted butter while whisking constantly. Season with salt, pepper, and Dijon mustard.
- Poach the Eggs: Bring a pot of water to a simmer, adding vinegar. Crack each egg into a small bowl and gently slide it into the water. Let the eggs cook for 3-4 minutes for soft, runny yolks. Remove with a slotted spoon and set aside.
- Toast the Muffins: While the eggs are poaching, toast the English muffin halves until golden and crispy.
- Sauté the Spinach: In a skillet, sauté the spinach with a bit of olive oil or butter until wilted. For a variation, sauté some mushrooms for a savory, earthy flavor.
- Assemble the Dish: Place each muffin half on a plate. Top with a generous amount of sautéed spinach (or mushrooms) and a poached egg.
- Drizzle with Hollandaise Sauce: Spoon the freshly made hollandaise sauce over the eggs, covering them generously.
- Serve: Garnish with fresh herbs like parsley or chives and serve immediately.
Eggs Benedict Tips and Twists
Tips:
- Poach Eggs Perfectly: Keep the water at a gentle simmer when poaching eggs to avoid overcooking.
- Make the Hollandaise Ahead: Prepare the hollandaise in advance and store it in the fridge. Reheat gently before serving.
- Use Fresh Ingredients: The fresher the eggs and spinach, the better the flavor.
- Keep it Warm: If you’re making multiple servings, keep the muffins and eggs warm in the oven at a low temperature while you finish assembling the dish.
- Customize Your Toppings: Use sautéed vegetables like mushrooms, zucchini, or tomatoes as alternatives to meat.
Twists:
- Spinach and Mushrooms: Replace the traditional bacon with sautéed spinach and mushrooms for a hearty, meat-free alternative.
- Vegan Hollandaise: Make a vegan version of the hollandaise sauce using cashews or plant-based butter.
- Tomato and Avocado: Top the eggs with sliced tomatoes and creamy avocado for a fresh twist.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store leftover hollandaise sauce in an airtight container in the fridge for up to 2 days. Store poached eggs separately in a bowl of cold water.
- Reheating: Reheat hollandaise by placing it in a heatproof bowl over simmering water and whisking gently. To reheat poached eggs, gently place them in warm water for 1-2 minutes.
- Make-Ahead: Make the hollandaise sauce the night before and store it in the fridge. Poach the eggs ahead of time and store them in water, then reheat when ready to serve.
Serving Suggestions
- Pair with Fresh Fruit: Complement the richness of the dish with a refreshing fruit salad or citrus slices.
- Fresh Herb Garnish: Add some freshly chopped chives, dill, or parsley for an extra pop of flavor.
- Mimosa or Fresh Juice: Serve with a mimosa or freshly squeezed juice to balance the richness of the eggs.
FAQ
1. Can I freeze Eggs Benedict?
Eggs Benedict is best enjoyed fresh, but you can freeze the hollandaise sauce and poached eggs separately.
2. Can I use store-bought hollandaise sauce?
Yes, you can, though homemade hollandaise adds a richer, fresher flavor to the dish.
3. How do I make poached eggs without vinegar?
Vinegar helps the eggs hold their shape, but you can skip it if you prefer. Just make sure to keep the water simmering gently.
4. Can I make this recipe dairy-free?
Yes, simply replace the butter in the hollandaise with a dairy-free alternative like coconut oil or olive oil.
5. How long does it take to make Eggs Benedict?
From start to finish, you’ll need about 20-30 minutes to prepare this dish.
Final Thoughts on Eggs Benedict
Eggs Benedict is a versatile and delicious dish that you can easily adapt to suit your taste preferences. Whether you’re making it with sautéed spinach, mushrooms, or another variation, it’s sure to be a hit at your next brunch. Enjoy the creamy hollandaise sauce, perfectly poached eggs, and crispy muffins!
Eggs Benedict
Enjoy a classic breakfast favorite with this easy Eggs Benedict recipe. Perfectly poached eggs, creamy hollandaise sauce, and crispy muffins—ideal for beginner cooks!
Servings 2 servings
Calories 450kcal
Ingredients
- 2 English muffins, split in half
- 4 large eggs
- 2 cups spinach or mushrooms for a variation
- 1 tablespoon white vinegar for poaching eggs
- 1 tablespoon unsalted butter
- 1/2 cup egg yolks about 3 yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare hollandaise sauce by whisking egg yolks and lemon juice in a bowl. Place over simmering water and slowly add melted butter while whisking. Season with salt, pepper, and Dijon mustard.
- Poach eggs in simmering water with vinegar for 3-4 minutes.
- Toast English muffin halves until golden.
- Sauté spinach or mushrooms in butter until soft.
- Assemble: place muffins on plates, top with spinach, poached eggs, and drizzle with hollandaise sauce. Serve immediately.
Notes
Tip: Keep the hollandaise warm in a heatproof bowl over simmering water.
Variation: Swap spinach for sautéed mushrooms for a rich, earthy flavor.
This recipe for Eggs Benedict is a great option for brunch or a special breakfast treat!
Nutrition:
- Calories: 450
- Protein: 16g
- Fat: 30g
- Carbs: 35g
- Fiber: 4g
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Happy cooking!