Easy Eggs Benedict Recipe

I am sure there were more than a few eyebrows raised at the thought of any Eggs Benedict recipe being an easy recipe! I kid you not, this recipe does the trick beautifully when time is limited, it doesn’t need to be an all morning production.

Basic Ingredients for Eggs Benedict Recipe

eggs
vinegar
English muffins, 1/2 of one for each egg cooked
Canadian Bacon

Ingredients for Hollandaise:

3 egg yolks
1/8 tsp salt
2 Tbs lemon juice
1/2 cup margarine or butter
hot sauce of your choice

First, get out your slotted spoon and a deep pan of water, set the pan onto the stove and start it on its way to boiling. I prefer a pan, as the lack of depth seems to help keep the eggs together better. Could just be a false perception, but hey, I go with it.

Put a tablespoon of vinegar into your water. My mother swears that it holds the eggs together while poaching, and it seems to work like a charm for me, so why not? Anything is better than arguing with my mother.

Timing is everything with tackling an Eggs Benedict recipe, so get out your Canadian bacon and your English muffins to start with. You are going to want to heat the oven to broil the bacon and toast the muffins.

Lightly butter the English muffins.

Place an equal amount of Canadian bacon slices on the sheet as well. Just leave it on the counter for now, please!

Now we need to get your blender ready for Hollandaise action. Pour your three egg yolks into your blender.

Take your two tablespoons of lemon juice and add it as well. Now, here is where you might want to tweak your own sauce. Two tablespoons make it a quite tangy sauce, which most people enjoy. If you enjoy less tang, add only one tablespoon. It’s all about creating your own personal Hollandaise sauce .

Add your hot sauce in, I used 1/4 of a teaspoon, but I actually prefer 1/2 a teaspoon I have discovered. Shake some salt in as well, just a pinch.

Put the lid on, blend for about 30 seconds, and leave.

Get your butter out and ready to microwave. Now, just leave everything on the counter, the blender with the ingredients and the butter.

Let’s go back to your baking sheet.

Put the sheet into the oven and broil them for a few minutes. The bacon can dry out, so make sure the sheet is on the middle rack of the over. During these few minutes, you are going to tackle poaching eggs!

Carefully drop your eggs into the boiling water, and cook for about 3 minutes. You want those yolks soft and runny!

Back to the butter, take it and heat it to the boiling point in the microwave. You can also do this in a pot, if you want, but the microwave worked wonders for efficiency and speed for me.

Right before you remove the eggs, take out your lightly toasted muffins and bacon.

Place one on each plate.

Place a slice of that glorious, salty, smoky Canadian bacon on top of each muffin.

Take each egg out, draining it in your slotted spoon, and place it on a muffin.

Now, git back to that blender! Take your hot butter, start your blender, and pour it through the hole in the lid, slowly, until it becomes a cooked, beautiful sauce ready to pour. Make sure your butter is HOT, so it cooks those egg yolks.

Now, a lot of people use drawn butter, where you take out the fat and are left with the beautiful clear butter like you see below. (not drawn butter, just looks like it)

The problem I have is that you are taking away the “fat” and while most people think that’s a great thing, you actually take away the decadent “mouth feel” and richness to a great Hollandaise.

I have yet to have breakfast out at a restaurant that made a better Hollandaise than this one (in my opinion) this sauce has ruined me for all others.

It should look like this in your blender. Yup, you can start drooling right about….

….now. Are your salivary glands going into maximum overdrive yet? But not quite a masterpiece…just wait for it..

Garnish with freshly ground pepper. Oh my. Creations like this make getting out of bed in the morning worthwhile.

And this is what it should look like inside, perfectly cooked, just a little runny, very saucy and absolutely delectable.

I have made this eggs Benedict recipe time and time again and it gets easier every time! The timing is what makes tackling an eggs benedict recipe difficult, but hopefully the steps I’ve outlined help you out!

Enjoy!

Love,

The Dreaming of Eggs Benny Every Weekend Magpie

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