Eggs Benedict

Nothing, and I mean nothing, beats a decadent breakfast of Eggs Benedict on a Sunday morning.

Eggs Benedict has been around since the mid 1800s and was popular in NYC where is was on Delmonico’s menu starting in 1860. But this is one of those dishes that can be really sub-par at restaurants. Anthony Bourdain would never eat EB in restaurants so why would I?  Plus, it is super easy and so lovely to make at home.

Ingredients (for two):

  • Two farm fresh eggs
  • One English muffin, slice in two
  • Two slices prosciutto

For the hollandaise sauce:

  • 2 large egg yolks
  • 1 1/2 T fresh squeezed lemon juice
  • 1/2 stick melted butter
  • 1/2 T Dijon mustard
  • 1/8 tsp salt
  • pepper to taste
  • Paprika and/or parsley for garnish

Boil water in medium pot. Poach eggs. Meanwhile, toast English muffins and lightly brown prosciutto.

Pro-tip: Don’t mess with vinegar or stirring the water when you poach the eggs – try this instead: crack your eggs into measuring cups (we use 1/2 and 1/3 cup measures). That way, you are sure the yolk hasn’t been ruptured. When the water is on a low boil, lower an egg-filled cup measure in the water and gently tip under the water to “pour” out the egg – pour the white over the top of the yolk as you pull out the measure. Your egg will stay together (keep the boil low!) and the yolk will have some white over the top, giving it a great, uniform look.

Cover the bottom of  a double broiler with water. (I use a small pot with a metal bowl on top.) Whisk the eggs yolks with lemon juice and set on the pot once the water is boiling. Slowly whisk in melted butter. Whisk constantly for 2 – 3 minutes until the sauce starts to thicken. DON’T overcook or sauce will break.  (I’ve seen remedies for fixing a broken sauce but I have always just thrown it out and started a new one.) I pull my sauce off  for a few seconds then put it back on. When thickened, remove from heat and add mustard, salt and pepper to taste.  Assemble and enjoy!

Best served with mimosas!

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