When it comes to brunch, there’s really no wrong way to go about it. However, one of the best ways to make brunch unforgettable is by including a tried and true classic, Eggs Benedict.
This gem has everything you want on your plate. Rich but not too heavy, with the perfect combination of sweet, salty and citrus these beauties look intimidating to whip up at home, but we promise they’re not. Our secret to success? It’s all in your timing. Tackle the elements in a step-by-step fashion, and assemble at the end – or even better, invite guests to build their own!
Start by blending your Hollandaise sauce. Mix 3 egg yolks with 2 teaspoons of water. As your blender runs, slowly add in ¾ cup of melted, unsalted butter. Keep it slow – otherwise the sauce won’t set up properly.
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Finish with a couple teaspoons of lemon juice, a dash of cayenne, salt and pepper. Be sure to cover your mixture while you set it aside.
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Next up, prepare your eggs. You can take the traditional approach by carefully dropping eggs one at a time into a boiling pot of vinegar water. Or, you can expedite your process and get to the table faster using a multi-egg poacher like the above allowing four perfectly poached eggs at a time. Our poacher’s nonstick coating means no need to spray beforehand or scrape while cleaning up afterwards.
Once your English muffin halves are toasted, pan sear slices of Canadian Bacon, ham or thick-cut bacon until crispy. Top each muffin with a slice of meat or for those who only eat fish a piece of smoked salmon, followed by a poached egg, and a generous spoonful of Hollandaise Sauce. Finish by sprinkling fresh ground sea salt and pepper, fresh chopped chives, parsley or rosemary and a thick slice of citrus for an added bright note and placing eggs benedict on a tray.
Serve and Enjoy!
Your perfectly prepared eggs benedict will look beautiful presented on our classic blue and white Arte Italica Burano Serving Tray. $67.50 (purchase here)
For recipe specifics, and creative suggestions for fresh twists on this classic brunch favorite, visit The New York Times cooking blog here.