Eggs Benedict is one of the first recipes that comes to mind when we hear the word “brunch.” You’ll find it at almost every brunch spot in Athens and it is a visually impressive dish. Because of its striking appearance, it often seems like a difficult recipe to make at home. In reality, however, it isn’t as hard as it looks. The key is to do everything in the right order, as there are several components that need to come together on the plate while still warm. A good Eggs Benedict requires four things: a nice bread base, a poached egg, ham, bacon, or smoked salmon, and, of course, Hollandaise sauce. Beyond that, there are plenty of variations to choose from based on your personal taste.
What you’ll need for the Eggs Benedict recipe
The base of this recipe is an English muffin, sliced in half. If you can’t find one, there’s no need to worry; you can use brioche or any other type of bread you prefer. It is usually topped with ham or bacon. Smoked salmon is another excellent option, offering a completely different flavor profile. Finally, the poached egg is added, topped with Hollandaise sauce. That is the basic concept of the dish. The key is to get the egg and the sauce just right. First, organize your ingredients; it is best to have everything laid out in front of you before you start cooking.
If you start searching for ingredients while the eggs are already in the water or the Hollandaise is ready, something will likely go cold by the time you finish. So, get the water heating for the eggs and, at the same time, prepare the bread, bacon, and anything else you’ve decided to use. If using bacon, cook it beforehand. You can do the same with the bread, simply keeping it warm until it’s time to assemble the dish.
Ingredients for Eggs Benedict
The quantities below serve approximately 4 people.
For the Hollandaise sauce
- 3 large egg yolks
- 175 g unsalted butter
- 1½ tablespoons lemon juice
- 1½ tablespoons water
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper or white pepper
For the poached eggs
8 large eggs, preferably cold from the refrigerator
What to serve with the eggs
Choose what you prefer:
- 8 slices of bacon
- approx. 200g thinly sliced ham
- approx. 250g smoked salmon
For assembly
4 English muffins, halved, or 8 slices of brioche or another bread you like.
To finish, you can also add
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped parsley
How to make Hollandaise easily
Hollandaise has a reputation for being a difficult sauce, and if you make it the classic way, it does indeed require a bit more attention. However, there is a simpler method. You will need egg yolks, butter, lemon, salt, and if you like a little cayenne pepper.
- The first step is to melt the butter.
- Next, place the egg yolks in a tall, narrow container. Add the lemon juice, a pinch of salt, a little water, and optionally the cayenne pepper.
- Blend the ingredients using an immersion blender.
- Then, begin slowly pouring in the melted butter while continuing to blend the sauce. Do not pour it all in at once; you want it to incorporate gradually until the Hollandaise starts to take on that familiar thick, creamy texture.
- Finally, you can move the immersion blender up and down within the container to ensure the mixture is thoroughly homogenized.
- If it seems too thick, adding a little water can help achieve the desired consistency.
- It doesn’t need to be piping hot when served; you simply want to avoid it being cold.
The Poached Egg
This is usually the stage where most people worry things will go wrong. However, you don’t need to try to create the perfect poached egg seen in photos on your very first attempt. What matters most is that the white sets while the yolk remains runny. A simple, helpful trick is to pass the raw egg through a small sieve first. You don’t want to lose the whole white just the very watery part. Let it sit for about half a minute, then transfer the egg to a small cup; this makes it much easier to slide into the pot. Pay close attention to the water temperature, as it plays a crucial role.
You don’t want a vigorous boil, as turbulent water will ruin the egg’s shape. On the other hand, if the water isn’t hot enough, the white won’t set properly. An easy method is to bring the water to a boil first and then lower the heat. To add the egg, bring the cup as close to the water’s surface as possible and let the egg slide gently into the pot. The shorter the distance it falls, the better it will hold its shape. After a few seconds, the egg white will begin to set. For a runny yolk, two minutes is sufficient depending, of course, on the size of the egg and the water temperature. Remove it with a slotted spoon and let it drain for a few seconds.
Plating
From this point on, things are much easier. Place the two halves of the toasted bun on the plate. Add the ham, bacon, or smoked salmon on top. Place a poached egg on each piece. Finally, pour the Hollandaise sauce over them. If you like, you can add a little pepper, chives, or another herb, and you’re all set.