I have seen eggs benedict on menus before but I have never had them and I was wondering what they were. This weekend I decided to try making them. Eggs benedict are poached eggs on an English muffin with ham or bacon and covered in a hollandaise sauce. A poached egg is an egg that is cooked by simmering it in water. Making the eggs benedict was a bit challenging. You want everything to come together at the same time so that it is all still warm when you eat it. Making the hollandaise sauce its a bit tricky as well. This time my hollandaise sauce did not turn out as thick as it did the last time but it still tasted good so that was not a problem. Cooking the poached eggs was kind of fun. The eggs benedict turned out pretty good. I really liked the way the runny yolk combined with the lemony hollandaise sauce and ran all over everything. Although the eggs benedict were a bit more work than most breakfasts I will be making them again. Next I will have to look into eggs florentine.
Eggs Benedict
ingredients
- 1 English Muffin (cut in half and toasted lightly)
- 2 eggs
- 2 slices ham
- 4 tablespoons Hollandaise Sauce (made with a touch of cayenne pepper, optional)
directions
- Fill a large pot with water and bring to a simmer.
- Swirl the water with a spoon to form a “whirl pool”.
- Crack the egg and drop it into the water.
- Let the egg cook in the water for 2 to 3 minutes.
- Remove the egg from the water with a spoon.
- Place the ham on the English muffin and top with the poached egg and Hollandaise sauce.
Peter M says
January 14, 2008 at 2:27 pmKevin, eggs benedict is my favourite breakfast, hands down. Your Hollandaise looks good in the breakfast and the linked photo.
Bellini Valli says
January 14, 2008 at 2:34 pmGreat job Kevin!!
Sylvia says
January 14, 2008 at 3:15 pmMy hollandaise never works, anyway..I
think your dish are amazing.I wish my eggs Benedict looks like yours
Deborah says
January 14, 2008 at 5:39 pmThis is one of my favorite breakfasts, and I almost made it this weekend for my husband!! Now I’m wishing I would have because yours looks so good!
Jenn says
January 14, 2008 at 9:49 pmI love eggs benedict! My favourite one is topped with wild mushrooms and goat cheese. It’s really a great way to start the day.
Nora B. says
January 14, 2008 at 11:29 pmThat looks like a splendid breakfast. Like you said, it takes a bit of organisation and work but worthwhile. You’ve reminded me that I haven’t made hollandaise sauce in ages.
Pam says
January 15, 2008 at 12:41 amKevin, I have never poached an egg. Is it difficult? It always seems tricky to me.
Kevin says
January 15, 2008 at 12:46 amPoaching the egg was fairly easy. The only problem that I had was scooping the egg out when it was done. My spoon was not quite big enough and the egg kept slipping back into the water.
Aimée says
January 15, 2008 at 1:16 amNice eggs benny! I am never satisfied eating these out at a restaurant because, you are right, it takes effort to make them perfect. But take the extra time and you will be rewarded!
Brilynn says
January 15, 2008 at 1:18 amEggs benedict are a favourite Sunday morning brunch for me, though I’ve never excelled at making them myself.
Vicki says
January 15, 2008 at 3:14 amI love eggs benedict, but I’m terrible at timing. My bacon would probably be cold and my muffin burnt by the time I got the sauce & egg done.
Meghan says
January 15, 2008 at 3:09 pmeggs benedict is my FAVE and i just looooooooove to have it when I can. Further… hollandaise is good enough to bathe in!
you did really good for your first time.
a little hint i learned… a drop of white vinager in your poaching water will help keep your egg whites from spreading too far…
Meghan says
January 15, 2008 at 3:10 pmok, i need to make another comment today…poaching an egg can be really easy…..with a few practice runs. try the vinager thing… also try cracking the egg into a bowl and sliding the egg into the water. make sure your water isn’t boiling hard… just a soft boil…that helps keep everything together.
and i LOVE that you used really good ham…not the presliced deli meat!
Kevin says
January 16, 2008 at 1:06 amThanks for the tips! I will try the using vinegar and using a bowl the next time I make eggs benedict.
katiez says
January 16, 2008 at 9:09 pmAnd use really fresh eggs. They’ll stay together.
I love Eggs Benedict – my favorite ‘going out to breakfast’ food. So wonderfully decadent – and yours looks perfect!
Tara says
January 22, 2008 at 3:29 amOh, look at that poached egg. Yum! Oh this just looks so good. So good!
Erin says
January 25, 2008 at 11:21 pmThis reminds me of the opening credits of that show “Dexter.” Maybe next season they can dress up Michael C. Halls ham breakfast with a little Hollandaise.
Chocolatesa says
April 30, 2009 at 2:11 pmWhoa! What a slice of ham! Beautiful! I love egg’s benedict 😀
Julie says
July 9, 2009 at 1:19 amHey Kevin,
I love your blog it's definitely one of my fav's. A fun challenge that I've been toying with is making my own english muffins for a truly homemade eggs benny. I couldn't find where you had tried it out so if you're looking for an idea.
Anonymous says
April 2, 2010 at 10:03 pmYea! for eggs B. good tip re:vinegar in the water. Also if you take a wooden spoon and turn the handle around in the water making a little vortex try sliding the egg out of a dish into the circular water and keep gently swirling and also pulling the white over the yolk.
(Ham looks a little thick)