Looking for a breakfast recipe? Our website is dedicated to eggs benedict recipes. Here you will find basic recipes for eggs benedicts and more involved recipes. The nice thing about how to make eggs benedict is that you can make different variations using different ingredients. I have tried tomato, Canadian bacon, English muffins and biscuits. Either way, if you are looking for an easy eggs benedict recipe, you will find what you are looking for below.
Eggs Benedict Ingredients
8 free-range eggs
Pinch of salt
8 slices ham speck
1/2 baguette (French stick), thickly diagonally sliced
50g butter, at room temperature (optional)
1/2 bunch fresh chives, cut into 5cm lengths
Hollandaise Sauce
2 egg yolks
4 - 8 tablespoons butter, cut or broken into small pieces
pinch cayenne pepper
salt and pepper
1 - 2 tablespoons lemon juice
Place the egg yolks in a metal bowl. Sit the bowl over a saucepan filled with cold water. Heat the water (do not boil), beating the egg yolks constantly with a wire whisk. Continue beating the yolks constantly until they thicken. The yolks have thickened enough when you begin to see the bottom of the bowl between strokes and the mixture forms a light cream on the wires of the whisk. Immediately remove the bowl from over the water. Add the butter, in very small pieces, whisking in each pat and allowing it to melt before adding the next. When you are finished, the mixture should be very smooth and light. Pass
the sauce through a fine sieve and stir in the seasonings and lemon juice. Voila...you have homemade hollandaise sauce.
Instructions
1. Preheat grill on high and line a baking tray with foil. Poach eggs as directed in the basic poached eggs recipe (see related recipes).
2. To make the easy hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal spoon to skim any foam from the surface. Pour the clear yellow butter into a heatproof jug. Discard milky residue. Place egg yolks, lemon juice, salt and 1/2 the hot water in a blender. Blend on high until mixture is pale and thickens slightly. With the motor running, add hot butter in a thin, steady stream. Add remaining water to thin the sauce slightly. Season with pepper, and extra lemon juice and salt, if necessary. Half fill a large bowl with warm water (if water is too hot, the sauce will curdle). Pour sauce into a small bowl and place in the large bowl.
3. Place the ham speck on the lined tray. Cook under preheated grill, turning once, for 4-6 minutes or until crisp. Transfer to a plate and cover with foil to keep warm.
4. Place the baguette slices on the lined tray and cook under preheated grill, turning once, until toasted. Spread with the butter, if desired. Turn the grill off and cover the bread with foil to keep warm.
5. Reheat eggs by bringing a clean pan of water to the boil then removing it from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
6. Place toasted bread on serving plates and top with ham and eggs. Stir hollandaise sauce and drizzle over the eggs. Sprinkle with chives and serve. For hollandaise sauce, please click on the page above.
The nice thing about eggs benedict is that you can add Canadian bacon instead of ham or substitute the english muffin with a baguette. Either way you will be enjoying eggs benedict for breakfast no matter how you make it.