How To Make Poached Eggs
Warm, crispy bacon, hot buttered English muffins, poached eggs to your liking, and unbroken hollandaise sauce must all be available simultaneously.
It’s no wonder that I don’t eat Eggs Benedict except when I go out to eat. My brain is already scrambled enough in the morning without needing to be juggled in the kitchen.
How to make eggs Benedict
However, you can still make an English muffin and a bacon sandwich and cook eggs in a skillet. The Hollandaise sauce is a simple addition to your regular fare, but it is easy to make if there is a blender.
When to serve Eggs Benedict
You might wish to surprise your mom on Mother’s Day or another occasion. Eggs Benedict is as special as it gets. If you make them for me, I will worship what you have walked on.
What is Eggs Benedict?
Eggs Benedict, a classic American breakfast or brunch recipe, was created in New York City. It is made from an English muffin cut in half and toasted. It is topped with Canadian bacon, poached eggs and classic French Hollandaise sauce. It is rich and decadent.
How to make perfect poached eggs
Some people don’t get the eggs perfectly cooked on their first attempt. Or the second. It may take some practice if you have never poached eggs before. These tips will help you get it right the first time.
- Start with the best eggs possible. The more eggs that are older, the more likely they will break in the boiling water.
- The water should be simmering, with only a few bubbles now and again. The chances of an egg breaking when it hits the water at a full boil with lots of moving bubbles are higher.
- Make sure to add vinegar to the water.
- Before adding the egg to the water, crack the egg into a small bowl. Next, gently place the egg into the boiling water.
- You should carefully time the poaching eggs. It would help if you allowed the poaching egg to cook for approximately four minutes.
- Make sure to drain the poached eggs thoroughly. Hot tip: A stale slice of bread is better than a paper towel.
You might also like to try these other options. You might also like our super-fast Microwave Poached Eggs recipe.
Substitutions for Canadian Bacon
Although Canadian bacon is the best for eggs Benedict, you can still use these other options.
- Browned crab cakes
- Lobster
- Bacon
- Ham
- Salmon smoked or cured.
- Taylor ham (or pork roll)
- Asparagus steamed
- Sauteed spinach
A+ Hollandaise Sauce Tips
It is easy to make our Blender Hollandaise Sauce. However, you must follow the recipe exactly. These tips will help you stay in top shape.
- Blend the egg yolks for 30 seconds. The yolks will be runnier if you blend them for a shorter time. It also heats the yolks slightly.
- You should melt the ButterButter slowly, making sure it isn’t too hot or sputtering. This can lead to the sauce breaking.
- As the blender runs, slowly add the ButterButter. Too fast butter addition will prevent the sauce from fully emulsifying.
- If the sauce becomes too thick, you can heat it in the same pot that you melted ButterButter. Whisk it constantly until it becomes more body.
- Your sauce will be damaged if it is too thin or greasy. Here are some ways to save your sauce.
Get ahead of the curve with these tips.
Egg Benedict has many moving parts. You can make the egg Benedict up to five days ahead of time if you wish. Here’s how.
- After you are done poaching eggs, please place them in a bowl filled with ice water.
- Use a spoon to remove the eggs from the boiling water and place them in a single layer inside an airtight container. Refrigerate.
- Before making the eggs, Benedict, heat the pre-poached eggs in hot (but not boiling) water for about 2 to 3 minutes. Drain on paper towels or a loaf of sliced bread, and then you can continue with the recipe.
Do not make Hollandaise sauce ahead of time or toast English muffins.
How to make eggs Benedict
PREP TIME – 5 minutes
COOK TIME – 25 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4 portions
Eggs Benedict can also be made with slices of smoked salmon instead of bacon. Try it with Taylor Ham if you live in New Jersey.
Are you without a blender? Our Hollandaise sauce can be made on the stovetop, and it’s much easier than you might think.
Ingredients
- 8 slices bacon or 4 slices Canadian bacon
- 4 large eggs
- 2 teaspoons white or rice vinegar
- 2 English muffins
- Butter
- 2 tablespoons chopped parsley for garnish
Hollandaise Sauce
- Ten teaspoons unsalted ButterButter (if you are using salted ButterButter, leave out the salt).
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- Dash cayenne or Tabasco sauce
Method
- Make sure to cook the bacon.
- On medium-low heat, heat a large skillet. Place the bacon strips or Canadian bacon in a large skillet. Slowly fry the bacon until it is golden brown on both sides. If you are using strips of bacon, most of the fat has been rendered (about 10 minutes).
- To remove the bacon from the skillet, use tongs or a knife to lift it out.
- Bring the poaching water up to a boil.
- Bring a large saucepan, two-thirds full, to boil while the bacon is cooking. Then, add the vinegar. Bring the water back to boil, then reduce the heat to a simmer.
- Use Hollandaise sauce
- First time making Hollandaise sauce? For more information on how to make Hollandaise sauce, check out our Easy Blender Hollandaise Sauce.
- Blender Hollandaise can be made by gently melting 10 tablespoons of unsalted ButterButter.
- Blend 3 egg yolks, 1 tablespoon lemon juice and 1/2 teaspoon salt together in a blender. Blend at medium-high speed for 30 seconds (count it or time it) till eggs become lighter in color.
- Reduce the blender to the lowest setting and slowly add the hot ButterButter. Blend the mixture while you continue to work. Check for salt and acidity, and adjust the blender to your liking.
- It can be transferred to a container that you can pour into and placed on the stovetop in a warm but not too hot place.
- Bake the eggs
- You will be working with one egg at a given time. Crack an egg into small bowls and then place it in the barely simmering water. You can add another egg once the egg has solidified.
- Cover the pan with aluminium foil and allow it to cool for four minutes. Remember which egg was in the first place, so you will want to remove it first. Gently lift the eggs out using a slotted spoon.
- The timing of the eggs can vary depending on how large your pan is, how many eggs you use, and how runny they are. It might take some experimentation to find the right setup for you to get eggs just the way you want them.
- Here’s a quick guide to poaching eggs.
- Toast English muffins
- Toast your English muffins once all eggs have been boiled. If the muffins are not toasted in time for the eggs to cook, you can gently take the eggs out of the poaching water and place them in a bowl.
- Assemble eggs Benedict
- Butter one side of an English muffin to make it easier to assemble. Add 2 slices of Canadian bacon to the top. If you wish, you can cut the bacon to fit the muffin.
- Place a poached egg on top of the bacon and then drizzle some Hollandaise sauce over it. Add some parsley to the dish and serve immediately.
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