It’s easier to create Eggs Benedict than you think, especially if you make the hollandaise sauce in a blender! This recipe is ideal for any celebration, and remember to plan ahead of time! Making eggs, Benedict takes a lot of planning. Warm, crispy bacon, buttered toasted English muffins, precisely poached eggs, and a warm, creamy, unbroken hollandaise sauce must all be served at the exact moment.
The traditional American breakfast and brunch dish Eggs Benedict originated in New York City. An English muffin is toasted and sliced in half, then topped with Canadian bacon, poached eggs, and classic French Hollandaise sauce. It’s decadent, filling, and filling.
What is Egg Benedict?
Eggs Benedict is a breakfast or brunch dish in the United States that consists of two halves of an English muffin topped with Canadian bacon, a poached egg, and hollandaise sauce. It became well-known in New York City. The dish is thought to have originated in late-nineteenth-century New York City. However, theories dispute how and where. Delmonico’s Restaurant, commonly recognized as the country’s first fine-dining restaurant, is one of the most prevalent assertions (1837).
A frequent diner, Mrs. (or Mr.) LeGrand Benedict (or Benedick), reportedly found nothing she liked on the menu in the 1890s—though some sources say the 1860s—and asked chef Charles Ranhofer to make something for her. Eggs Benedict was the end outcome. Mr. Lemuel Benedict, according to another story, ordered the first eggs Benedict in 1894 at the Waldorf Hotel (now the Waldorf-Astoria), but with toast and bacon rather than an English muffin and ham. In any event, the cooks at each Restaurant continued to offer the meal after that, and it has since become a popular breakfast item in the United States and worldwide.
The Story of Lemuel Benedict
This legendary dish is credited to Lemuel Benedict in another tale published in the weekly New Yorker Magazine on December 19, 1942.
Lemuel Benedict, a hungover Wall Street broker, ordered lunch at the Waldorf Hotel in New York in 1894. Buttered toast, crisp bacon, two poached eggs, and hollandaise sauce were on his menu. Oscar Tschirky, the legendary Waldorf chef, was blown away by this order. He customized the recipe by substituting Canadian bacon for crisp bacon and a toasted English muffin for toasted bread, and he added it to his breakfast and lunch menu. If you’re tired of the same old breakfast, this delectable dish is a game-changer that you can enjoy at any time. The creamy hollandaise sauce is the dish’s secret ingredient. Ordering fresh Classic Eggs online from Licious is the first step in producing this delicacy.
How to Make Eggs Benedict Recipe?
Here is the best eggs benedicts recipe:
Ingredients
For the Hollandaise
- ¾cup (1½ sticks) of unsalted butter
- 3large egg yolks
- 1½teaspoons fresh lemon juice, plus more to taste
- ¼teaspoon cayenne or hot paprika, plus more to taste
- Kosher salt and freshly ground pepper
For the Poached Eggs
- 1tablespoon white distilled vinegar
- Kosher salt
- 8large eggs
For the Benedict and Assembly
- 4English muffins, split
- 8slices Canadian bacon or thick-cut ham (or eight slices of regular, thick-cut bacon)
- 2tablespoons unsalted butter
- ¼cup chopped chives
- 2tablespoons chopped dill, tarragon, or parsley
- Flaky sea salt
- Coarsely ground black pepper
Preparation
Here are the steps to follow:
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Step 1
Make the Hollandaise: Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes.
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Step 2
Place egg yolks and two teaspoons of water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. (If it starts to get too thick to blend, add ½ teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the Hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form skin. Set aside. (It will keep at room temperature while you work.)
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Step 3
Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt, and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using a spoon or spatula handle, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs — you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water and feel the white for firmness. If it’s not entirely done, slide it back in for another minute. Let cook until the whites are set, but the yolks are still completely runny for 4 to 5 minutes. Once eggs are perfectly poached, remove from the water and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
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Step 4
Using a toaster, toaster oven, or regular oven, toast the English muffins until crisp and golden brown. Don’t be afraid to toast them thoroughly: They’ll be covered in Hollandaise and poached eggs and will need to be sturdy.
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Step 5
Cook Canadian bacon or ham (or bacon) in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.
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Step 6
Assemble the Benedict: Place eight English muffin halves on a plate and butter them generously. Top each with a slice of Canadian bacon, ham, or bacon, then a poached egg. Spoon hollandaise sauce and sprinkle with chives, dill, flaky sea salt, and black pepper.
What Should Things be Remembered While Making It?
Here are some essential points that should be remembered while making egg benedict:
- Use room-temperature eggs – pouring melted butter straight onto cold egg yolks may cause it to solidify, and your Hollandaise will either split or become lumpy.
- Allow the melted butter to cool slightly before adding to the rest of the ingredients to avoid ‘cooking’ the egg yolks.
- Serve Immediately – Hollandaise sauce is best served just above room temperature – it should be slightly warm and not hot. It is possible to reheat the sauce if it has been refrigerated, but it is temperamental and easily split. When making this dish, I prepare the sauce last to pour it straight over the poached eggs.
- To reheat Quick Hollandaise – place the bowl or jug containing the Hollandaise sauce into a giant bowl of warm (not boiling) water and whisk until it is the desired temperature and consistency.
- Make sure your eggs are fresh and free-range.
- Use FRESH lemon juice, not from a bottle.
- For best results, use a hand or immersion blender.
- Make the Hollandaise in a jug or jar that is wide enough to fit the head of your immersion blender – this technique won’t work as well if you use a wide bowl.
Is Eggs Benedict Healthy?
According to the Dietary Guidelines for Americans, fat should account for 20 to 30 percent of daily calories, with saturated fat accounting for 10 percent or less. A 2,000-calorie-per-day diet translates to between 400 and 700 calories from fat, with no more than 200 calories from saturated fat.
According to the American Heart Association, it’s also important to remember that saturated fat should account for no more than 120 calories in a 2,000-calorie diet, approximately 13 grams. As you can see, Eggs Benedict contains much too much-saturated fat to be called a healthy breakfast option.
Conclusion
There are multiple layers of ingredients in Eggs Benedict. The first is English muffins, which you can buy in the shop or bake yourself. If you’re buying muffins, look for ones that are high in fiber and low in carbohydrates. Poached eggs are used in this meal.
Bacon is commonly used in eggs Benedict; however, ham can be substituted. When buying bacon, go for the uncured variety. It’s lower in calories, fat, and sodium, making it considerably better for your health. The dish’s last component is hollandaise sauce, which can be bought or created using eggs, lemon juice, and a little butter. Benedict, learn how to prepare eggs by poaching the egg, frying the bacon, and preparing your Hollandaise sauce if you don’t use store-bought.
