Eggs Benedict
Posted in : Cookbook on
Tags: American Cuisine, bacon, canadian, eggs, english muffins, sauces
A Little Personal History:
I do love Eggs Benedict. Whenever I’m out for brunch, I seem to alway order them. There is an art to making and serving them well so I often judge an entire restaurant’s menu and whether I’ll return to try their other dishes based on how well they serve up their Eggs Benedict.
And when I’m serving them for self, family and friends … here’s how I make them with rave reviews every time !
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Ingredients
- 4 English muffins
- 8 poached eggs
- 2 cups water
- 8 slices Canadian bacon
- 1 cup Hollandaise Sauce
- 1 tablespoon paprika optional garnish
- 8 slices black olive optional garnish
- 1 tablespoon fresh parsley optional garnish
Ingredients
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Instructions
- If you haven’t already prepared and stored English muffins, you’ll probably want to use store bought muffins due to timing issue. Half muffins with fork, place on large pizza baking sheet and set aside.
- Pit and slice enough olives for 8 slices to go on top of each egg. Set aside.
- Chop parsley and set aside.
- Preheat oven to convection high or similar setting for toasting muffins in oven.
- Prepare Hollandaise sauce per instructions. When done, keep warm over very low heat, stirring as necessary to ready to pour.
- While preparing sauce, in skillet on medium-high heat, add water, bring to boil and cook Canadian bacon in boiling water for 10 minutes. Reduce heat to low to keep warm till needed.
- Poach eggs per instructions.
- Put baking sheet with muffins in oven and toast till heated through. Don’t over toast muffins or they’ll be hard to cut throw when eating.
- When muffins are done, add two muffin halves per serving plate. Layer each muffin half with Canadian bacon slice and 1 poached egg.
- Pour Hollandaise sauce over each, top with olive slice and sprinkle with parsley.
- Serve immediately with Hash Browns and selection of chopped fruit or sliced melon and orange.
Recipe Notes
Tips, Notes, and Variations:
Notes:
- The biggest challenge in preparing Eggs Benedict for multiple people is timing everything to be done at the same time. This can be complicated as some people might want their eggs soft and runny while others want the yolks hard. While I’ve put the procedures in the order that’s worked best for me, at the end of the day, it’s all about practice.
- If you need to prepare this dish for more than 4 people, you may want to think about using a steamed serving tray to hold the Eggs Benedict, allowing people to serve themselves. Just repeat the cooking process and add to tray as needed.
- The reason for the pizza tray to toast muffins is so they toast well and will be ready at the same time in quantity. You can also just place muffin halves directly on oven racks, but make sure you don’t burn your hands when trying to remove. You can also use a toaster oven.
- Instead of poaching Canadian bacon, you can saute with a little olive oil over medium heat till done.
Variations:
- Meat substitutions: bacon, sausage patty or sliced ham
- Vegetarian Eggs Benedict
- Substitute Canadian Bacon with 1 (10 oz.) package frozen, creamed spinach – cooked according to directions.
- Add 8 artichoke heart to ingredients list.
- Layer muffin half with spinach, egg, artichoke heart.
- Top with sauce and sprinkle with parsley.
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