Want To Make The Perfect Eggs Benny At Home? Just Use This Recipe

Delish

This easy eggs Benedict recipe has all the tips and tricks you need to make this classic brunch staple, from the poached eggs to the hollandaise sauce.

Transcript

00:00What's up guys, it's Brooke in the Delish Kitchen studios.

00:03I'm really, really hyped because I get to make my favorite brunch item ever,

00:07eggs benedict. That toasty English muffin, fried Canadian bacon, perfectly poached egg,

00:13and the dreamiest, creamiest hollandaise that you've ever seen in your life.

00:17It might seem like one of those things that you can only order at a restaurant, but

00:20this is really easy to make at home. I've got some tips and tricks to help you nail it.

00:24Let's get into it.

00:25One of the main reasons people don't really make eggs benedict at home that much

00:29is because of the hollandaise sauce. That's that creamy, buttery, egg yolky,

00:33bright yellow sauce that goes on top of the whole eggs benedict.

00:37That's because it's a little bit difficult to make.

00:38But it doesn't have to be. We're going to simplify this a ton.

00:41The way I learned to make hollandaise sauce in culinary school involves some simmering water,

00:45a double boiler, and about 15 minutes of whisking.

00:49Save your forearm some time and some pain.

00:52We're going to use my special secret tool, which is just an immersion blender.

00:56You could also use a regular blender, but overall,

00:58this is going to make the hollandaise making process a lot easier and a lot less scary.

01:02We're going to start by blending together the egg yolk, lemon juice, salt, and water in a tall cup.

01:10If you do opt for an immersion blender,

01:12the cup that you use with that immersion blender is very important.

01:16You want a cup that has a bottom circumference that's about the same as the immersion blender.

01:21It's okay if it's a little bit bigger, but you don't want it to be insanely bigger.

01:25That'll really interrupt your ability to get that nice smooth emulsion,

01:28which is the whole reason we're using this immersion blender.

01:30Then we're going to melt some butter on the stove

01:33and slowly stream that butter into our egg yolk mixture

01:36while blending until it gets nice and fluffy and airy and creamy and dreamy.

01:41Y'all, look how easy that was.

01:43We have nice creamy hollandaise and my forearm muscles are still intact.

01:46This does not have to be super complicated.

01:48To keep this hollandaise warm,

01:50we're going to put this whole container inside a vessel that has a little bit of warm water.

01:54You want it to have just enough to reach up to the same height as the hollandaise

01:57so it stays nice and warm and emulsified and ready to use

02:01when you've got the rest of your eggs benedict ready.

02:02Poaching eggs is one of those things that does take a little bit of practice,

02:06but once you've got the hang of it, you can do it in your sleep.

02:09To get started, you're going to need a skillet or a saucepan that has high sides,

02:12high enough to pour at least two inches of water in.

02:15We're going to bring that to a simmer,

02:17and then instead of cracking the eggs directly into the pan,

02:20we're going to crack them into a small bowl first.

02:22What that's going to let us do is gently lower the egg into the water,

02:26gently slide it out so that we have a nice uniform poached egg when we're all done.

02:30Another thing that's going to help you get the egg to not spread out all over the pan,

02:35especially if you're poaching a lot of eggs at once,

02:37before you drop the eggs into the pan,

02:39take your spoon, create a little whirlpool in the pan,

02:44and what that's going to do is create enough force

02:46to bring the egg whites together in one cohesive ball

02:49instead of having your egg whites flop all over the pan.

02:52Some people do like to add a little bit of vinegar to their egg poaching water,

02:55but that can do a couple of things.

02:57One, it'll leave you with a slightly vinegary taste,

02:59so if you're not into that, avoid it.

03:01Two, vinegar is an acid, which means that it can cook.

03:04So that means it's going to start cooking your egg whites

03:07as the water is also cooking your egg whites,

03:09which is going to result in whites that are a little bit on the tougher side.

03:12They'll be a little bit more rubbery, a little bit more bouncy

03:15instead of soft and silky smooth.

03:17Ultimately, it is up to you if you want to use vinegar or not.

03:19I recommend you try it without.

03:20Last thing to note, before you start poaching your eggs,

03:23your water should only be simmering.

03:24You don't want a rolling boil or even a gentle boil.

03:27You want a true simmer so that your eggs don't rip apart.

03:31Cracking the egg in this little bowl first before you poach

03:34also helps you not get eggshell in your poaching water.

03:37I'm going to make my whirlpool.

03:39That helps the egg come into a nice little ball in the center.

03:42Slide my egg right in.

03:44Then as soon as you get the egg in,

03:45use your spoon to sort of separate the egg from the bottom of the pot

03:49so that it doesn't stick there while it poaches.

03:52And then we wait.

03:53What we're looking for to determine if this egg is done

03:56is for the whites to be completely set,

03:58but for that middle yolk part to still be a little bit soft and jiggly.

04:02It should take about three minutes.

04:04Then we're going to lift this out of the water

04:05and put it on a plate that's lined with paper towel

04:08to let that excess water drain off before we start building our eggs benedict.

04:12Now it's time for my personal favorite part of eggs benedict.

04:15Start crisping up our Canadian bacon.

04:17To do that, we're just going to get a large skillet

04:20and we're going to put it over medium-high heat.

04:22To that, we'll add a little bit of butter until it melts.

04:25Then we'll add our Canadian bacon.

04:27This size pan could fit about four slices.

04:29You just want to cook that for a couple of minutes

04:31until we start to see a little bit of color on both sides.

04:33Only thing we have left to do is toast up our English muffins.

04:37Instead of just turning to a regular old toaster,

04:39I've got a hot pan here already,

04:41so I'm just going to add them face down to this hot pan.

04:44So there's a little bit of butter left.

04:45We're going to get these toasted until they're nice and golden brown.

04:49Brunch is by far my favorite meal of the week

04:52and eggs benedict is my favorite thing to eat at brunch.

04:54This is my time to shine right here.

05:00That's it, y'all.

05:01I've had a lot of eggs benedict in my life,

05:03but there's something really special about this one.

05:05For starters, I think it's because we toasted that English muffin

05:09in that leftover ham fat and butter.

05:11And then that hollandaise was not only easy,

05:13but this is also the creamiest hollandaise that I've ever had.

05:16This is just like a 10 out of 10 upgraded eggs benedict right here.

05:19To crank this up just another notch,

05:21I added a dash of paprika on top because I love the color,

05:24but I also like that hint of smokiness.

05:26And then, of course, chives.

05:27That's such a classic topping for eggs benedict.

05:30It gives you a good bit of color,

05:31but it also gives you a kind of a little tiny bit of onioniness

05:34that something like this absolutely needs.

05:36This is the kind of thing that you can easily knock out

05:38on a lazy Sunday afternoon.

05:40So don't be afraid.

05:41Give it a try.

05:42If you want more easy Sunday recipes just like this one,

05:44keep it right here at delish.com.

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