• 8 months ago
This easy eggs Benedict recipe has all the tips and tricks you need to make this classic brunch staple, from the poached eggs to the hollandaise sauce.
Transcript
00:00 What's up guys, it's Brooke in the Delish Kitchen studios.
00:03 I'm really, really hyped because I get to make my favorite brunch item ever,
00:07 Eggs Benedict. That toasty English muffin, fried Canadian bacon, perfectly poached egg,
00:13 and the dreamiest, creamiest hollandaise that you've ever seen in your life.
00:17 It might seem like one of those things that you can only order at a restaurant, but
00:20 this is really easy to make at home. I've got some tips and tricks to help you nail it.
00:24 Let's get into it.
00:25 One of the main reasons people don't really make Eggs Benedict at home that much is because of
00:29 the hollandaise sauce. That's that creamy, buttery, egg yolk-y, bright yellow sauce that goes on top
00:35 of the whole Eggs Benedict. That's because it's a little bit difficult to make. But it doesn't
00:39 have to be. We're going to simplify this a ton. The way I learned to make hollandaise sauce in
00:43 culinary school involves some simmering water, a double boiler, and about 15 minutes of whisking.
00:49 Save your forearm some time and some pain. We're going to use my special secret tool,
00:54 which is just an immersion blender. You could also use a regular blender, but overall this
00:58 is going to make the hollandaise making process a lot easier and a lot less scary.
01:02 We're going to start by blending together the egg yolk, lemon juice, salt, and water in a tall cup.
01:09 If you do opt for an immersion blender, the cup that you use with that immersion blender is
01:14 very important. You want a cup that has a bottom circumference that's about the same
01:20 as the immersion blender. It's okay if it's a little bit bigger, but you don't want it to be
01:24 insanely bigger because that'll really interrupt your ability to get that nice, smooth emulsion,
01:28 which is the whole reason we're using this immersion blender. Then we're going to melt
01:31 some butter on the stove and slowly stream that butter into our egg yolk mixture while blending
01:37 until it gets nice and fluffy and airy and creamy and dreamy. Oh, look how easy that was.
01:43 We have nice, creamy hollandaise and my forearm muscles are still intact. This does not have to
01:47 be super complicated. To keep this hollandaise warm, we're going to put this whole container
01:52 inside a vessel that has a little bit of warm water. You want it to have just enough to reach
01:56 up to the same height as the hollandaise so it stays nice and warm and emulsified and ready to
02:00 use when you've got the rest of your eggs benedict ready. Poaching eggs is one of those things that
02:04 does take a little bit of practice, but once you've got the hang of it, you can do it in your
02:08 sleep. To get started, you're going to need a skillet or a saucepan that has high sides,
02:12 high enough to pour at least two inches of water in. We're going to bring that to a simmer,
02:17 and then instead of cracking the eggs directly into the pan, we're going to crack them into a
02:21 small bowl first. What that's going to let us do is gently lower the egg into the water, gently
02:26 slide it out so that we have a nice, uniform poached egg when we're all done. Another thing
02:31 that's going to help you get the egg to not spread out all over the pan, especially if you're poaching
02:36 a lot of eggs at once, before you drop the eggs into the pan, take your spoon, create a little
02:41 whirlpool in the pan, and what that's going to do is create enough force to bring the egg whites
02:47 together in one cohesive ball instead of having your egg whites flop all over the pan. Some people
02:52 do like to add a little bit of vinegar to their egg poaching water, but that can do a couple of
02:56 things. One, it'll leave you with a slightly vinegary taste, so if you're not into that,
03:00 avoid it. Two, vinegar is an acid, which means that it can cook, so that means it's going to
03:05 start cooking your egg whites as the water is also cooking your egg whites, which is going to result
03:10 in whites that are a little bit on the tougher side. They'll be a little bit more rubbery, a
03:13 little bit more bouncy, instead of soft and silky smooth. Ultimately, it is up to you if you want to
03:18 use vinegar or not. I recommend you try it without. Last thing to note, before you start poaching your
03:22 eggs, your water should only be simmering. You don't want a rolling boil, even a gentle boil.
03:27 You want a true simmer so that your eggs don't rip apart. Cracking the egg in this little bowl first
03:33 before you poach also helps you not get eggshell in your poaching water. I'm going to make my
03:38 whirlpool. That helps the egg come into a nice little ball in the center. Slide my egg right in.
03:44 Then as soon as you get the egg in, use your spoon to sort of separate the egg from the bottom of the
03:48 pot so that it doesn't stick there while it poaches. And then we wait. What we're looking
03:54 for to determine if this egg is done is for the whites to be completely set, but for that middle
03:59 yolk part to still be a little bit soft and jiggly. It should take about three minutes.
04:04 Then we're going to lift this out of the water and put it on a plate that's lined with paper towel
04:08 to let that excess water drain off before we start building our eggs benedict. Now it's time for my
04:13 personal favorite part of eggs benedict. Start crisping up our Canadian bacon. To do that,
04:18 we're just going to get a large skillet and we're going to put it over medium high heat. To that,
04:23 we'll add a little bit of butter until it melts. Then we'll add our Canadian bacon. This size pan
04:28 could fit about four slices. You just want to cook that for a couple of minutes until we start to see
04:32 a little bit of color on both sides. Only thing we have left to do is toast up our English muffins.
04:37 Instead of just turning to a regular old toaster, I've got a hot pan here already, so I'm just going
04:41 to add them face down to this hot pan. So there's a little bit of butter left and we're going to get
04:46 these toasted until they're nice and golden brown. Brunch is by far my favorite meal of the week and
04:52 eggs benedict is my favorite thing to eat at brunch. This is my time to shine right here.
05:00 That's it y'all. I've had a lot of eggs benedict in my life, but there's something really special
05:04 about this one. For starters, I think it's because we toasted that English muffin in that leftover
05:10 ham fat and butter and then that hollandaise was not only easy, but this is also the creamiest
05:14 hollandaise that I've ever had. This is just like a 10 out of 10 upgraded eggs benedict right here.
05:19 To crank this up just another notch, I added a dash of paprika on top because I love the color,
05:24 but I also like that hint of smokiness. And then of course chives. That's such a classic
05:28 topping for eggs benedict. It gives you a good bit of color, but it also gives you a
05:32 kind of a little tiny bit of onion-y-ness that something like this absolutely needs.
05:36 This is the kind of thing that you can easily knock out on a lazy Sunday afternoon,
05:40 so don't be afraid. Give it a try. If you want more easy Sunday recipes just like this one,
05:44 keep it right here at delish.com.

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