Appetizers/Small Bites, Breakfast, Featured, Quick Recipes, Sandwiches

Eggs Benedict

September 4, 2013

For me the best type of breakfast is one that includes a runny egg yolk and Eggs Benedict is definitely a recipe that fits this criteria. If you are intimidated by having to poach an egg don’t be, you may have heard of the “vortex method” where you make a mini whirlpool in the pot before dropping the egg in it, but that has never worked for me so if it hasn’t worked for you either don’t worry. I found that by using a ladle to submerge the egg into the water with salt and vinegar I end up with a perfectly poached egg. Fresh eggs will give you the best results (you can see how easy it is to test for fresh eggs on The Yummy Truth’s Facebook Page).

Poached Egg

Poached Egg

I made this recipe after watching a Masterchef elimination challenge where some people failed to produce a perfect Eggs Benedict and I wanted to see if I could do it successfully. This dish is usually something I would only enjoy when I ordered it for brunch at a restaurant but now that I see how easily it can be done at home there is no need to wait to enjoy that moment where you cut into the delicate egg yolk and mop up the English muffin with salty ham in velvety yellow deliciousness. I don’t care what anyone says, people of all ages love dipping food into perfectly cooked eggs whether it is Eggs & Soldiers or Eggs Benedict there is a warm feeling that comes with that first plunge.

Eggs Benedict

Eggs Benedict

Eggs Benedict

Eggs Benedict

Eggs Benedict

Eggs Benedict

Eggs Benedict

Eggs Benedict

Eggs Benedict

Eggs Benedict

Eggs Benedict

Eggs Benedict

 Live, Love, Eat!

April x

Eggs Benedict
Serves 2
A luxurious breakfast recipe
Print
Total Time
25 min
Total Time
25 min
Ingredients
  1. 2 English muffins
  2. 4 slices prosciutto, (parma ham, Serrano, candian bacon)
  3. 3 tablespoons vinegar
  4. 4 large eggs
For Hollandaise Sauce (makes a cup)
  1. 4 egg yolks
  2. 1/2 lemon or 1 lime juice about 1 tablespoon
  3. ½ cup unsalted butter, melted
  4. cayenne pepper and salt
Instructions
  1. Make your hollandaise by whisking egg yolks and lemon until the mixture is thick and doubled in volume. Do this in a bowl that you can place over simmering water and continue whisking so that eggs do no scramble.
  2. Slowly drizzle butter into egg yolks and continue whisking until the sauce thickens. Remove from heat and add a dash of cayenne and salt. Cover and place in a warm spot until ready for use.
  3. Poach your eggs: boil kettle (before making sauce) then put on hob add salt to make it boil more and then add vinegar. Crack eggs into ramekins and then swirl water with a spoon before gently dropping eggs into the centre of your swirl. Leave eggs to simmer for 5 mins.
  4. Toast English Muffins
  5. Lightly butter muffins, place prosciutto or choice of pork, then top with egg, hollandaise and freshly ground black pepper.
Notes
  1. This recipe teaches you a proven accident-free method for poaching eggs that can be used with any recipe that requires a poached egg.
The Yummy Truth http://www.theyummytruth.com/

You Might Also Like

5 Comments

  • Reply Karen Dunnan September 5, 2013 at 7:37 am

    I love my eggs just like that mmmmmmmmmm scrumptious

  • Reply Jessica September 7, 2013 at 10:39 am

    i tried this and everyone loved it thank u so much

  • Reply Sashekia September 18, 2013 at 1:13 pm

    this is just how i love my eggs too…..

    • Reply theyummytruth September 18, 2013 at 1:16 pm

      It doesn’t get any better Sashekia!

  • Reply Scrambled Eggs & Smoked Salmon December 3, 2013 at 5:15 pm

    […] way to prepare an egg is to fry it but I figured you were tired of seeing runny yolks from my Eggs Benedict post so I thought I’d give you a break. While in London two weeks ago I ate Eggs Royale, […]

  • Please let me know what you think!

    %d bloggers like this: