Love eggs with your brunch? You need to add easy and flavourful Shakshuka to your table! For my money, there is no better dish for brunch than Eggs Benedict. It is the perfect mix of comforting savoury flavours with a luxurious creaminess. There couldn’t be a better way to kick off a weekend! I fell in love with Eggs Benedict after eating brunch a few times at a local French restaurant. No matter how many times I scanned the menu, my eyes are irresistibly drawn to this classic egg dish. And can you blame me? Eggs Benedict have everything a person could want, especially once you master the art of poaching eggs and making the sauce. Fortunately neither are difficult and you will have them figured out in no time!
Poached eggs
Poaching eggs can look too difficult to bother with. But I promise that, with a little practice, anyone can master perfectly poached eggs. The eggs can be prepared for poaching by cracking them into a strainer. Swirling the egg gently lets the egg white to run through. This step isn’t essential, but does make the poached eggs tidier by getting rid of messy bits. Another tip is to swirl the simmering water lightly with a spoon to create a small whirlpool, then release the egg right in the center of it. This trick ensures the egg is perfectly round when it comes out. And if yours isn’t, no worries, simply trim the scraggly bit and serve confidently. Make sure the water is simmering very gently, look for small bubbles. If the water is boiling, the movement will disturb the egg to much and won’t deliver the results we are looking for.
Hollandaise sauce
Hollandaise sauce sounds very fancy, and definitely has the taste of decadence. But at its core it is actually very simple with a short, simple ingredient list. The ingredients you need are ones you probably have in your refrigerator right now. They are egg yolks, butter and lemon juice. What could be easier? The name suggests that this sauce has a Dutch origin, but in reality it isn’t clear who made it first and where. That is it has a global reputation is not only because of how good this sauce tastes, but also because of how versatile it is. This sauce is so creamy, with a touch of citrus, and I make it to go with all sorts of dishes. It’s amazing with steak and other meat, and just as good on vegetables or eggs, like in this recipe. As you can tell, I’m a fan! This sauce is so creamy, with a touch of citrus, and I make it to go with all sorts of dishes. It’s amazing with steak and other meat, and just as good on vegetables or eggs, like in this recipe. As you can tell, I’m a fan! Although Hollandaise is a great sauce to master, it is known to be a little bit fussy. Because the ingredients do not melt together, they need to become a stable mixture called an emulsion. Fear not! I come to you with a simple, fail proof recipe. My method includes an immersion blender, which delivers perfectly smooth Hollandaise sauce in about 10 minutes. I use the same blender method for a notoriously difficult Bearnaise Sauce and it works equally well.
Ingredients
Besides the poached eggs and creamy hollandaise sauce, Eggs Benedict require two more ingredients. Or four if you wish to add the embellishments such as paprika and chives. Toasted English muffins and ham. Canadian back bacon is often used but you can use any good quality ham. For a twist on the classic recipe, replace the ham with smoked salmon and enjoy Eggs Royale!
More great brunch recipes
Breakfast Bagel Sandwich with Smoked Salmon Truffled Egg Soldiers Broccoli Frittata with Aged Cheddar and Bacon Classic American Pancakes Cinnamon Sourdough French Toast Turkish Eggs (Çilbir)
