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Authentic Eggs Benedict Recipe
New York City, United States of America
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
An ingenious invention, a historical puzzle, a dish many authors claimed their own, a sophisticated breakfast or brunch — all these attributes hardly begin to describe the eggs Benedict. The standard recipe includes a lightly toasted and buttered English muffin cut in half, covered with crispy Canadian bacon or ham, and topped with poached eggs and a spoonful of sauce Hollandaise, one of the five sauces from the French haute cuisine mother sauce repertoire. The preparation includes a whole range of techniques: the eggs are poached, the English muffins are baked, the bacon is fried, and the sauce Hollandaise is cooked. This satiable dish is so appreciated in the United States that April 16th is National eggs Benedict Day.
Cooking tips
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eggs
Perfectly poached eggs are essential for this recipe: luckily, there are a few simple tricks to follow. First of all, eggs need to be as fresh as possible because fresher eggs have more consistent egg whites. A pot used for poaching needs to be wide and filled halfway with salted water. The water must be simmering, not boiling, and vinegar is added in order to get the egg white proteins to coagulate ... Read more -
bacon
Whether you choose ham, Canadian or regular bacon, make sure you fry it in a hot pan. Frying it on butter will ensure extra crispiness and flavor. -
english muffins
The base for eggs Benedict are English muffins cut in half, lightly toasted in a pre-heated oven, and covered with a little bit of butter. You can replace them with toast or a round-shaped slice of bread. -
sauce hollandaise
Anthony Bourdain said on sauce Hollandaise: "Know this. If you haven't made [it] before, you will surely fuck this sauce up. Don't worry. Just do it again." Two keys to a perfect Hollandaise are constant whisking and preparing it on medium-low heat since a high temperature will ruin the emulsification process.
Eggs Benedict in the Style of Waldorf-Astoria Hotel
PREP 10min
COOK 20min
READY IN 30min
Since the most popular version of the story about eggs Benedict links them to the New York Waldorf-Astoria hotel, the recipe from The Waldorf-Astoria Cookbook by John Doherty and John Harrison is a great point to start exploring this dish.
Ingredients
Eggs Benedict in the Style of Waldorf-Astoria Hotel
EGGS
salt, as needed
2 tbsp white vinegar
4 eggs
2 English muffins, split
3 tbsp butter
4 slices Canadian bacon
HOLLANDAISE SAUCE
12 tbsp unsalted butter
3 egg yolks
2-3 tbsp fresh lemon juice
salt, as needed, to taste
freshly ground white pepper, as needed, to taste
GARNISH
parsley, chopped, optional
Preparation
1
Eggs Benedict in the Style of Waldorf-Astoria Hotel
Step 1/7
To prepare the eggs, simmer salted water over medium heat in a skillet and add vinegar. Crack the eggs and put each one in a separate small dish. Slip them into simmering water. Turn off the heat, cover the skillet and continue cooking for about 4 minutes. The eggs are done when the egg whites are firm. Use a slotted spoon to transfer them to a bowl of ice-cold water. Set aside.
Step 2/7
Preheat the oven to 200°C/400°F.
Step 3/7
Toast the muffins and butter lightly. Then, put them back in the oven to keep them warm.
Step 4/7
Melt the remaining butter and add bacon. Fry the bacon for 5 minutes until browned. Put the bacon on top of the muffins and return to the oven.
Step 5/7
For the Hollandaise, melt butter over low heat in a small pan. Combine egg yolks, lemon juice, 1 tbsp water, salt, and pepper. They need to be whisked until they are pale yellow. Cook over medium-low heat for about 8 minutes, whisking constantly. Remove pan from heat. Add butter 1 tablespoon at a time, until the sauce reaches a thick consistency.
Step 6/7
Prepare a skillet of simmering water and reheat the eggs for 1 minute. Using a slotted spoon, transfer them to drain on paper towels.
Step 7/7
Gently put the eggs on bacon, and drizzle Hollandaise sauce over the top. Garnish with parsley, if desired.
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