Eggs Benedict: 30-Minute Meal
Brunch becomes more elegant with easy-to-make Eggs Benedict. A perfectly poached egg resting on a slice of smoky Canadian bacon or ham and topped with a traditional hollandaise sauce is a lovely mix of textures with just the right hint of salty and creamy. And it’s ready in just 25 minutes!
Let’s face it: the hollandaise sauce (that bright combination of egg yolks, lemon juice, and butter) is what often gives us pause when we think about making eggs benedict. It just seems too fussy. But the truth is that it only takes 5 minutes of whisking in a pot to create the real thing. Check out this recipe for classic Hollandaise Sauce.
However, if you want to make things even easier on yourself, try this recipe for Eggs Benedict with a mock hollandaise of sour cream, mayo, lemon juice, and yellow mustard. And if you want to branch out with Portobello mushrooms or salmon (or even a reuben-style) benedict, those variations are included in the recipe as well.
Or give the classic a hint of citrus in this Rustic Orange Eggs Benedict (made with orange marmalade and an orange-zest garnish, plus the easy blender hollandaise includes some oj).
Now, for the poached eggs. Here’s how to make them delicate and perfectly cooked: In a 10-inch sauté pan or skillet, half filled with water, bring the water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a small dish or a measuring cup with a handle. Carefully slide egg into the simmering water, holding the lip of the cup as close to the water as possible. Add remaining eggs, one at a time.
The rest is easy: Simply place English muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top muffin halves with Canadian-style bacon. Broil about 1 minute more or until bacon is heated. Top with the eggs, spoon on the hollandaise and brunch is served!