Description
Eggs Benedict is a classic brunch dish that features perfectly poached eggs on toasted English muffins, topped with a rich and creamy hollandaise sauce. This delightful combination not only promises a burst of flavor but also elevates any breakfast or brunch gathering into a memorable occasion. Whether you’re cooking for family or hosting friends, mastering this dish will surely impress everyone at the table.
Ingredients
Scale
- 2 English muffins, split and toasted
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Optional: smoked salmon or sautéed spinach for topping
Instructions
- Prepare your ingredients and tools: a pot for poaching, whisk, and toaster.
- Bring water to a gentle simmer in the pot. Crack each egg into a small bowl before gently sliding it into the simmering water.
- While the eggs poach, toast the English muffins until golden brown.
- For the hollandaise sauce, whisk egg yolks over simmering water until thickened. Gradually add melted butter while whisking continuously; then stir in lemon juice and Dijon mustard.
- Assemble by placing each muffin half on a plate, topping with a poached egg, and drizzling with hollandaise sauce. Add optional toppings if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 245mg
Keywords: Use fresh eggs for better poaching results. Consider adding fresh herbs to your hollandaise for added flavor. You can substitute English muffins with toasted bagels or croissants for variety.