Eggs Benedict is a beloved brunch classic that tantalizes the taste buds with its indulgent combination of flavors and textures. The dish features a perfectly poached egg perched atop a slice of Canadian bacon or ham, nestled on a toasted English muffin half. The crowning glory is the velvety hollandaise sauce, a buttery and lemony emulsion that lends a rich and creamy finish to the dish. The interplay of the runny egg yolk, savory meat, and the silky hollandaise creates a symphony of tastes, making Eggs Benedict a beloved and decadent breakfast or brunch choice. Its elegance and timeless appeal have made it a staple in breakfast menus around the world.
This easy make-ahead recipe is perfect for just about any breakfast or special occasion.
Make Ahead Easy Eggs Benedict
Equipment
- Blender
Ingredients
- 6 Plain English Muffins split in half crosswise
- 4 tbsp Olive oil divided
- 8 cups Cold water
- 2 tbsp Distilled White Vinegar
- 12 Large Eggs
- Blender Hollandaise sauce
TOPPINGS (choose 2-3)
- 12 oz Bacon
- 16 oz Asparagus woody ends trimmed
- 12 oz Prosciutto
- 12 oz Cold Smoked Salmon
BLENDER HOLLANDAISE SAUCE
- 3 Large egg yolks
- 1 tsp Dijon Mustard
- 1/2 Lemon juiced
- 10 tbsp Unsalted Butter melted
- 1 tsp Kosher salt
- 1/2 tsp Cayenne pepper or 1 teaspoon hot sauce of choice (optional)
Instructions
OVEN-BAKED BACON, ROASTED ASPARAGUS, & TOASTED BREAD
- Preheatthe oven to 400°F, ensuring the oven racks are positioned in the top & bottom third of the oven. Line 3 large baking sheets with parchment paper oraluminum foil for easy clean up & set aside.
- Roast bacon & asparagus: Arrange the bacon on one prepared baking sheet &set aside. Place asparagus on a second prepared baking sheet. Drizzle with 1-2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, & toss to coat. Place bacon & asparagus in the oven to bake & roast for 25-30 minutes, until the asparagus is tender with crispy edges & the bacon is crisp. Remove from the oven & set aside.
- ToastEnglish muffins: Increase heat to 450°F. Brush the remaining 2-3 tablespoons olive oil over the surface of the English muffins. Transfer to the oven to toast for 5-10 minutes, until golden brown & crisp around the edges. Remove from the oven & set aside.
POACHED EGGS
- Poached eggs prep: Add the water & vinegar to a large pot or saucepan and bring to a gentle simmer. Crack the eggs into 8 individual ramekins or small bowls. Forprettier poached eggs with fewer wispy whites, crack the eggs into a fine mesh sieve & swirl to strain off the looser, liquidy whites. Set aside. Prepare a nice bath by filling a large bowl with cold water & a handful of ice cubes. Set aside.
- Poach the eggs: Gently swirl the water into a gentle vortex (note – the water does not need to vigorously swirl, but it does need to have just a little bit of movement)and slide an egg into the center of the vortex. Cook 2-3 minutes, gently stirring occasionally to keep the water moving, until the white is set &the yolk is soft. Use a slotted spoon to carefully transfer the egg to the prepared water bath. Repeat with the remaining eggs. You can poach 2-3 eggs at a time, but take things as slow as you need to ensure the eggs hold their shape& cook properly.
- Poached eggs storage & reheating: Carefully transfer the cooled poached eggs to an airtight container & submerge in water. Store in the refrigerator for up to 5 days. To reheat, gently lower eggs into hot water from the tap. Set aside for 1-2 minutes, until warmed through. Serve immediately.
BLENDER HOLLANDAISE SAUCE
- Melt the butter: Add butter to a liquid measuring cup. Microwave for 60-90 seconds, until melted & very warm. Set aside.
- Blend the hollandaise: Add the egg yolks, lemon juice, Dijon mustard, salt & desired seasonings to a small food processor or blender. Blend about 30 seconds. The mixture should be very well incorporated & pale yellow in color. With the blender/food processor running, very slowly stream in the hot, melted butter until the hollandaise sauce is creamy, emulsified, & has reached your desired consistency. For a thicker hollandaise, use 6-8 tablespoons butter. For a thinner hollandaise, use 8-10 tablespoons butter.
- Hollandaisestorage & reheating: Transfer hollandaise to an airtight jar or containerand store in the refrigerator for up to 1 day. To reheat, transfer hollandaise toa microwave-safe bowl. Microwave in 15-second increments, stirring well betweenincrements, until the sauce is warm.
ASSEMBLY & SERVING
- Top each toasted English muffin with toppings of choice (crispy bacon, roasted asparagus, thinly sliced prosciutto, smoked salmon, etc.). Place a poached egg n top. Finish with a spoonful of hollandaise sauce & garnish as desired with cracked pepper, fresh herbs, cayenne pepper, or hot sauce. Serve immediately. Enjoy!
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