If your usual egg scramble just isn’t doing it for you these days, it’s time to take it up a notch. Eggs Benedict is always one of restaurant brunch go-to’s, but it’s actually quite simple to make at home. The key to our easy Eggs Benedict lies in our foolproof, quick Hollandaise. And if that isn’t enough, we’ve added a few topping recommendations to make breakfast even more exciting.
What You’ll Need
3 English muffins
4 oz smoked salmon
One dozen eggs
2-3 strips Canadian bacon
5 handfuls spinach (to sauté)
Making hollandaise can be pretty challenging, but our easy recipe is totally foolproof.
2 egg yolks
1 stick butter
¼ tsp cayenne
Melt butter in a small pan over medium heat. Place egg yolks, cayenne, and 1 squeeze lemon juice in a blender and blend until bright yellow and smooth. Turn the blender to medium speed and slowly pour in the melted butter. Until sauce is smooth and frothy. Taste and add salt as needed.
Another important player in any Eggs Benedict are those perfectly poached eggs. This method of cooking eggs might seem scary, but follow our directions and you’ll be poaching an egg every morning in no time.
Bring a large pot of water over high heat and bring to a simmer. Add 2 teaspoons white vinegar and a 1/4 teaspoon kosher salt.
Carefully crack 4 eggs into 4 ramekins. Gently lower eggs into simmering water, immediately turn off heat, cover pan, and set timer for 5 minutes. When 5 minutes is up, remove eggs with a slotted spoon and transfer to a paper towel lined plate. Serve on top of your favorite Benedict combination and spoon hollandaise over top.
English muffin + smoked salmon + poached eggs + hollandaise
Instructions: stack poached eggs, a couple pieces of smoked salmon and a generous dollop of of hollandaise on your crispy English muffin.
English muffin + Canadian bacon + poached eggs + hollandaise
Heat a few slices of bacon in a large pan over medium heat until crisp around the edges. Stack on top of eggs, add hollandaise, and chow down.
Biscuit + sautéed spinach + poached eggs + hollandaise
Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add 5-8 ounces of spinach and sauté until wilted, about 3 minutes. Add on top of poached eggs, spoon on hollandaise, over a thick biscuit.