Author: Susanne at dishwithme.com
Eggs Benedict is commonly prepared for breakfast or brunch, BUT, I enjoy having it for dinner, as well. My recipe for Quick & Easy Eggs Benedict takes only minutes to prepare. Literally, only minutes.
Typically, when cooking the eggs for Eggs Benedict, the yolk is left a little runny to blend with the Hollandaise sauce, but cook your eggs however you like them best.
HELPFUL HINTS FOR QUICK & EASY EGGS BENEDICT
It is most common to poach eggs for Eggs Benedict. I don’t bother with all that, I just cook them in a pan, low and slow and cook them to the point of a little more than sunny side up, but, by all means, cook them your favorite way and, if you are a poacher, then, by all means, poach away.
My attached recipe for QUICK & EASY HOLLANDAISE SAUCE is very easy to make, but it doesn’t store and heat up well, so it needs to be made at the same time, or just before, you’re going to make eggs Benedict. It still tastes the same, but separates when it is left over and stored.
- English muffins
- Canadian bacon
- Dijon mustard
- Fresh lemon
- Kosher salt
- White pepper or Freshly ground black pepper
LINKS TO OTHER RECIPES
A lovely glass of REFRESHING CUCUMBER WATER would be absolutely wonderful with this dish.
GRILLED FLANK STEAK might be good to pair with this recipe, if serving for brunch or dinner.
If serving a variety for brunch, this SUPER MOIST LEMON LOAF CAKE would be a delightful side.
- Frying pan
- Baking sheet
- 6 English mufffins I also use sourdough muffins
- 12 ounces Canadian bacon
- 12 Eggs
- 1 Recipe for Quick & Easy Hollandaise Sauce *See below
- Cook eggs however you desire.
- Heat the Canadian bacon in the same pan that you used to cook the eggs.
- Toast the English muffin.
- With the English muffin open, layer the top each half of the English muffin with 2 pieces of Canadian bacon and one egg. Then drizzle, or spoon, the top of each with Hollandaise sauce.
- Medium pot
- Medium bowl
- 4 Egg yolks Save the whites for another dish
- 4 Tablespoons Lukewarm water
- 1 teaspoon Dijon mustard
- 1/2-1 Juice from 1/2 to 1 whole lemon I use a whole lemon…I like it zippy!
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon White pepper or 15 grinds freshly ground pepper
- 2 sticks Real butter 1 cup, I use salted, cubed
- Separate the egg yolks from the egg whites.
- In a medium bowl, whisk the egg yolks, lukewarm water, Dijon mustard, lemon juice, Kosher salt and white pepper (or freshly ground pepper).
- In a medium pot/saucepan, on medium heat, melt the butter.
- To the whisked egg yolk mixture, drizzle a spoon of the hot melted butter (this is called tempering), whisking constantly. Repeat this step with another spoon of hot butter.
- Reduce the heat for the pot of butter to low. VERY, VERY SLOWLY drizzle the tempered egg mixture into the pot of melted butter, whisking CONSTANTLY and vigorously. Cook for about one minute, turn the heat off and remove the saucepan from the heat.
- Drizzle the Hollandaise sauce over the top of a variety of things, like: Eggs Benedict, asparagus, salmon, broccoli, cauliflower, crab, ect. Let your imagination go wild!