Okay, I’ve been leading up to this all week! The king of breakfast favorites. Eggs Benedict!! Once you try this at home it will ruin going out for breakfast for you. It is so easy and I promise that anyone can do this at home so much better than what you get in your average restaurant.
What you need:
- Eggs (free range preferably)
- Lemon juice
- Cayenne pepper
- Mace (optional)
- Oil (for frying back bacon)
- English muffins
- Back bacon/ Ham
- A slotted spoon and towel (for the poached eggs)
- Bowls (for eggs)
Get your pot of water with vinegar simmering for your eggs and another pot of water simmering for your Hollandaise. While you wait for them to come up to the right temp start the back bacon or ham frying so that it’s warm and hopefully a bit crispy by the time your eggs are ready for it. Once your back bacon is frying crack your eggs into separate bowls so that they will be ready when the water is. Next separate the yolks for the Hollandaise and set the whites aside for another application (perhaps some Swiss meringue butter cream!)
By this time the water should be ready for you to poach your eggs. Be sure to put the English muffins into the toaster and start it before dropping the eggs into the water. The toaster will be your timer to let you know when your eggs are ready. Drop your eggs into the water and immediately start preparing your Hollandaise. Everything should line up perfectly for English muffins to be ready, buttered, with the back bacon added. Scoop the eggs out of the water (one at a time) rest the spoon on a towel for a moment and then transfer the eggs on top of the back bacon on the English muffin. At this point the Hollandaise should be good to go so grab a spoon and ladle some over top. Just sprinkle a little paprika over each and there you have it the perfect classic Benny.
Get creative with your Bennies! Try whatever you think might taste good. My favorite is to put a huge scoop of mashed avocado under the back bacon and then a generous scoop of crab (or artificial crab) and shrimp on top of the egg and cover the whole thing with Hollandaise. Delicious!
You could use real bacon, sausage, steak, salmon, the sky is the limit. You could also add tomato slices or cheese. Maybe add some tarragon to your Hollandaise and make it a Bearnaise Benny instead.
Bennies are perfectly paired with asparagus and tomato slices. It’s a good idea to have fresh, bitter and acidic flavors to help cut through the richness of the fat in the Hollandaise and the yolk of the egg on your palate. I would also recommend that you accompany this breakfast with orange juice and coffee for the same reason.
I really do hope that you try these! Bennies are amazing and so easy to make.