This perfect recipe for Eggs Benedict Brunch is so simple that even I can do it. Making your own Hollandaise Sauce, poaching your own eggs and toasting the muffins are all easy tasks. Just follow the instructions. I serve this dish with either smoked salmon or smoked streaky bacon for a variety. This is ideal as an Easter morning brunch, Mothers Day and so many others.
Eggs Benedict, a quintessential brunch dish, give a perfect combination of flavours. Each one blends effortlessly with the next and provide a perfect start to your day. Rooted in British cookery tradition, this dish combines perfectly poached eggs, crispy smoked bacon and/or delicate smoked salmon. They are all nestled atop a toasted English muffin, and crowned with velvety hollandaise sauce.
As with all amazing things, you need a good foundation. This lies in a toasted English muffin, providing a robust base that absorbs the rich flavours of the dish. Each bite offers a delightful contrast of textures, the crispness of the muffin complementing the softness of the poached egg.
For the savoury element, one can opt for the classic smoked bacon, its smoky aroma infusing every layer of the dish with depth and richness. Alternatively, for a touch of sophistication, smoked salmon offers a delicate flavour profile that harmonises beautifully with the other components, adding a touch of luxury to the dining experience. However I have used both to great effect.
The tour de force of Eggs Benedict is undoubtedly the perfectly poached egg, with its luscious yolk flowing gently over the other ingredients, creating a luxurious sauce of its own. When punctured with a fork, the golden yolk melds seamlessly with the hollandaise sauce, resulting in a decadent symphony of flavours.
To complete the creation, a generous drizzle of hollandaise sauce ties everything together. Its creamy texture and tangy notes providing a delightful contrast to the richness of the eggs and bacon/ smoked salmon.
You can enjoy this as a leisurely weekend brunch or a special occasion treat. Eggs Benedict never fails to impress with its timeless elegance, style and irresistible flavours. So treat yourself and your loved ones to this classic brunch delight and savour the culinary magic of Eggs Benedict? You won’t regret it.
Eggs Benedict Brunch
A simple recipe that creates an impressive dish that is sure to impress.
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Servings: 4 People
Calories: 626kcal
Ingredients
- 4 large eggs free range
- 2 large muffins halved
- 8 rashers smoked streaky bacon
- 16 slices Smoked Salmon
- 1 knob unsalted butter plus extra for spreading
- 2 dashes vinegar
The Hollandaise
- 1 tsp white wine vinegar
- 2 large egg yolks only/free range
- 100 g unsalted butter melted
- salt
- ground black pepper
Instructions
- You can serve the eggs with either streaky bacon or smoked salmon depending on your taste. Both go perfectly well with the eggs and muffin.4 large eggs
- Over a high heat, fry the streaky bacon on both sides until golden brown. Place on a warmed plate and keep warm.8 rashers smoked streaky bacon
- In a glass bowl, add the egg yolks and white wine vinegar and whisk. Place the bowl over a pan of simmering water, adding the melted butter and continue to whisk until the sauce has thickened and has a lovely shine.1 tsp white wine vinegar, 2 large egg, 100 g unsalted butter
- Add salt and pepper to season and allow to cool. When cool, cover with cling film and place to one side.salt, ground black pepper
- Top up the pan with more water and bring to a boil. When boiling, turn the temperature down so the water is simmering.
- Add a dash or two of vinegar. helps the egg solidify.2 dashes vinegar
- Using a spoon, swirl the water and crack the eggs into the middle. This helps the egg white to stay together.
- Allow the water to simmer for about 4 minutes so the whites are set but the yolks will still be runny.
- Place the muffins into the toaster and toast to your liking.2 large muffins
- Us a slotted spoon to remove the cooked eggs carefully leaving the water behind. Drain the eggs on kitchen paper if required.
- When the muffin have toasted, butter well and place on warmed serving plates.1 knob unsalted butter
- Carefully place the eggs on top of the muffin halves, spoon over the sauce and a couple of rashers or the smoked salmon. Always serve hot.16 slices Smoked Salmon
Nutrition
Calories: 626kcal | Carbohydrates: 14g | Protein: 30g | Fat: 49g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 385mg | Sodium: 1129mg | Potassium: 350mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1117IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg