Eggs Benedict is a classic American breakfast dish that consists of two halves of an English muffin, each topped with a slice of Canadian bacon, a poached egg, and hollandaise sauce. It is believed to have originated in the late 19th century in New York City, where it was a popular dish at the legendary Delmonico's Restaurant.
To make Eggs Benedict, you will need the following ingredients and kitchen equipment:
4 English muffins, split and toasted
8 slices of Canadian bacon
8 large eggs
2 tablespoons white vinegar
1/2 cup unsalted butter, melted
3 large egg yolks
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
Pinch of cayenne pepper
Double boiler or heatproof bowl
Calorie and Nutritional Information:
The calorie count of Eggs Benedict varies depending on the size of the English muffin, the amount of hollandaise sauce used, and the type of Canadian bacon used. On average, one serving of Eggs Benedict contains approximately 450-550 calories, 30-35 grams of fat, 20-25 grams of protein, and 10-15 grams of carbohydrates. If you want to reduce the calorie count, you can use turkey bacon instead of Canadian bacon and make a lighter hollandaise sauce with Greek yogurt instead of butter.
Eggs Benedict contains eggs and may not be suitable for people with egg allergies. If you have a dairy allergy, you can make a dairy-free hollandaise sauce with vegan butter and non-dairy milk. If you have a gluten allergy, you can use gluten-free English muffins or substitute the muffins with sweet potato or avocado slices.
The traditional hollandaise sauce has a mild and buttery flavor, but you can add a pinch of cayenne pepper to make it slightly spicy. If you prefer a spicier Eggs Benedict, you can use hot sauce or chili flakes to garnish the dish.
If you want to make a healthier version of Eggs Benedict, you can use whole wheat English muffins, turkey bacon, and a lighter hollandaise sauce made with Greek yogurt, lemon juice, and Dijon mustard. You can also add some spinach or asparagus to the dish for extra nutrients.
English muffins: https://www.amazon.com/Thomas-Original-English-Muffins-6/dp/B00032CV24/
Canadian bacon: https://www.amazon.com/Hormel-Black-Label-Canadian-Bacon/dp/B01N6L8L93/
White vinegar: https://www.amazon.com/Heinz-Distilled-White-Vinegar-64/dp/B07W81V7Q2/
Unsalted butter: https://www.amazon.com/Challenge-Unsalted-Butter-1-lb/dp/B008N4ZFE4/
Egg separator: https://www.amazon.com/OXO-Grips-3-Inch-Separator-Strainer/dp/B00004OCLJ/
Lemon juicer: https://www.amazon.com/Chefn-FreshForce-Citrus-Juicer-Lemon/dp/B0018Q2I2C/
Cayenne pepper: https://www.amazon.com/McCormick-Gourmet-Organic-Cayenne-Pepper/dp/B005D6GJMQ/
Greek yogurt: https://www.amazon.com/Chobani-Non-Fat-Yogurt-32oz/dp/B08P31JZP9/
Now, let's move on to the step-by-step instructions for making Eggs Benedict:
Fill a large saucepan with about 2 inches of water and bring it to a simmer over medium heat. Add the white vinegar to the water.
In a skillet, cook the Canadian bacon over medium-high heat until lightly browned, about 2-3 minutes per side. Remove from the skillet and keep warm.
To poach the eggs, crack each egg into a separate small bowl or cup. Gently pour the eggs, one at a time, into the simmering water. Use a slotted spoon to carefully lift the egg whites closer to the yolks. Cook the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
While the eggs are poaching, make the hollandaise sauce. In a double boiler or heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks, lemon juice, salt, and cayenne pepper. Gradually pour in the melted butter, whisking constantly, until the sauce is thickened and smooth.
To assemble the Eggs Benedict, place two toasted English muffin halves on each plate. Top each muffin half with a slice of Canadian bacon, followed by a poached egg. Spoon the hollandaise sauce over the eggs.
Garnish with additional cayenne pepper, hot sauce, or chopped fresh herbs, if desired. Serve immediately.
Enjoy your delicious Eggs Benedict!
Note: If you're making this dish for a large group, you can keep the poached eggs warm in a bowl of warm water until ready to serve. You can also make the hollandaise sauce ahead of time and reheat it in a double boiler or microwave before serving.