February 3, 2023


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Eggs Benedict recipe: How to make the breakfast at home

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If you happen to be craving a standard eggs Benedict dish for breakfast or brunch, attempt out this recipe from Florida-dependent food stuff blogger and cookbook writer, Christine Pittman.

“I’m a significant fan of buying eggs Benedict when I am out for brunch. But, I have never been a large supporter of producing it at dwelling simply because there have been as well several finicky factors,” said Pittman, founder of COOKtheSTORY.

“When I identified the hack for generating a super-straightforward hollandaise sauce in the blender, that aided a lot,” she claimed. 

THE Well known CEREAL THAT DEBUTED THE 10 years YOU Ended up BORN

Try making eggs Benedict at home by using a blender for the hollandaise sauce. (Christine Pittman)

Check out building eggs Benedict at house by working with a blender for the hollandaise sauce. (Christine Pittman)

Refining your egg-poaching technique goes a prolonged way, much too. You are going to need to have a mesh sieve and a bit of endurance, but at the time you grasp how to poach eggs correctly, you are going to by no means search back. 


“Now, I make Eggs Benedict at residence all the time, even for a fast mid-week breakfast-for-evening meal. It definitely is that easy!” claimed Pittman.

Best Eggs Benedict by Christine Pittman, founder of COOKtheSTORY

Servings: Serves 2 for each person 

Prep time: 40 minutes

Cook time: 10 minutes


Eggs (2 for each individual)

Canadian bacon (2 slices for each man or woman)

English muffins (1 for each person)

For hollandaise sauce:

5 egg yolks (from significant eggs)

1 tbsp. lemon juice

½ tsp. salt

Pinch of cayenne pepper

1 cup (2 sticks) unsalted butter

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For the sandwich:

  1. Up to a day ahead, poach the eggs. Use a slotted spoon to transfer the eggs to a significant bowl of ice h2o. Refrigerate the bowlful of eggs in chilly drinking water for up to one particular working day.
  2. Preheat the oven to 200 °F. Cook the Canadian bacon in a single layer more than medium warmth in a frying pan. Flip it occasionally, just right until evenly browned on both of those sides. Set up in a solitary layer on a baking sheet and set it in the heat oven.
  3. Toast and butter the English muffins. Set them in a single layer on a baking sheet in the oven.
  4. Fill a large bowl with very hot faucet h2o. Use a slotted spoon to transfer the chilly poached eggs to the incredibly hot h2o. They’ll heat up gradually when you make your hollandaise sauce.
  5. Make your hollandaise sauce recipe (you can also use the retail store-acquired packet).
  6. Get out a single plate for each particular person. On each and every plate put two toasted English muffin halves. Best just about every muffin 50 % with a slice of Canadian bacon.
  7. Place a paper towel on a plate. Use a slotted spoon to scoop up an egg. Blot the spoon on the paper towel a bit so that the egg is not way too watery. Place the egg on leading of the Canadian bacon. Proceed to do this with all the eggs.
  8. Spoon the still-heat Hollandaise Sauce more than leading of each and every egg. Provide promptly.

For the hollandaise sauce:

  1. Put the egg yolks, lemon juice, salt, and cayenne pepper in the blender.
  2. Pulse a few times to blend. Scrape down the sides of the blender.
  3. Soften the butter in the microwave until eventually melted and steaming.
  4. With the blender jogging at medium pace, little by little drizzle the butter into the egg yolks. It need to thicken by the time you have extra all the butter.
  5. Continue on to blend for an extra 30 seconds for further thickness.
  6. Serve immediately. (You can reheat hollandaise sauce bit by bit in the microwave, 15 seconds at a time stirring in between heats, just till warm, not very hot.)

This original recipe is owned by cookthestory.com and was shared with Fox Information Electronic.

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