Eggs Benedict seems so luxurious because it’s the meal you always order at brunch but never make at home.
Hollandaise + Poaching seem like a 1,2 punch to most home chefs and I don’t blame them. Double boiling for a sauce? Not bursting the yolk of an egg in boiling water? Seems like a hassle. But I promise you it does not have to be this difficult and you’ll be poaching eggs and whipping up Hollandaise on a Tuesday morning before work as a treat for you and yourself.
Now I did not stumble into knowing how to make Eggs Benny nor will I even pretend to have some superior knowledge about Hollandaise and egg poaching. I looked this up and was supported by my wonderful culinarily minded friends (shoutout to Anna who found and then riffed this Hollandaise recipe to perfection). This recipe does not require a double boiler nor does it truly require an immersion blender, a quick hand and a fork will do just fine (I promise I promise I promise, and if anything goes wrong just throw the sauce into an actual blender).
Now you could spend your lifetime researching egg-poaching techniques and never come to the end of the list nor hear any overlapping opinions but I have tested (and tested and tested) Bon Appétit’s guide to poaching eggs and I can truthfully and honestly swear by it. It’s simple, doesn’t require an inordinate amount of tools, and is completely straightforward. The only thing that I will say about this recipe is that the eggs will require a bit more cooking than is stated. Don’t be fooled by the whites becoming white, gently (VERY GENTLY) lift the eggs out of the water and see if the whites are genuinely set through and through, the yolk ought to still be ooey-gooey but warm.
If you follow the recipes above you’re all set (see I did nothing for you except show you how easy it is to achieve this wondrous breakfast) but I will now go on to show you how to assemble. You should again do whatever you please, I don’t like Canadian bacon so I don’t actually ever make a traditional Eggs Benedict I instead often use smoked salmon (technically called Pacific Northwest Eggs Benedict) or crabmeat (Eggs Neptune). But here are a list of different pairings that make an excellent Eggs Quasi-Benny
- English muffin
- Canadian Bacon
- Poached Egg
- Chives (if you’re fancy)
Assembly is simple enough, it goes English muffin, Canadian bacon, poached egg, then hollandaise and chives sprinkled on top.
Pacific Northwest Eggs Benedict: (as pictured above)
- English Muffin
- Smoked Salmon
- Red Onion
- Poached Egg
First your English muffin, hopefully toasted to perfection. Then your smoked salmon, gently ribboned over your muffin. Next, consider the structural integrity of your Benny, layer your red onion and tomato and then arrange your avocado overtop (there is a great opportunity for slippage between the tomato, avocado, and salmon so be gentle but firm). Next take your arugula and create a nest for your poached egg (they are very prone to rolling off your English muffin and God knows where else), and cocoon your poached eggs in the foliage. Drizzle with Hollandaise, take pictures so you can flex on everybody on instagram (use #homemade to really drive home how much a domestic God/Goddess/Ethereal Being you are) and then devour with a knife and fork. Feel free to remix this recipe however you please, once you have the poached eggs and Hollandaise, the sky’s the limit!
Now eat a luxurious breakfast, and be good.