Making eggs benedict often seems tricky, but it really is a lot easier than you think. For example, you can easily make the sauce in a blender. For any special occasion, this recipe is a must. Make sure you plan ahead because making it takes time, but preparing eggs benedict perfectly has never been easier with this method!

It requires careful work

Making eggs benedict is just a bit much at once, so I totally understand if you rarely eat it. The same goes for most people. They only eat it in a restaurant. That’s a shame. So usually this is the case because making it yourself never really works out. Your brain gets scrambled just thinking about all the supplies. 

How do you make eggs benedict?

That said, when you know how to toast an English muffin, fry your bacon and how to poach eggs then making eggs benedict is a piece of cake! The sauce is the only thing that can be tricky then, but you make this very easily in the blender.

The basics

Eggs benedict is really a traditional American breakfast/brunch recipe from New York City. It consists of an English muffin, toasted Canadian bacon and poached eggs. In addition, the French Hollandaise sauce cannot be missed! It is a rich and satisfying dish.

The method

Here’s how to proceed. Not everyone poaches eggs right the first time. Sometimes it also goes wrong a second time. That is not a problem. It sometimes takes some practice and income.

You will need for the base:

• 8 slices of bacon (or 4 slices of Canadian bacon)
• 4 large eggs
• 2 teaspoons white vinegar
• Butter
• 2 English muffins
• 2 tablespoons chopped parsley

For the sauce you will need:

• 10 tablespoons unsalted butter
• 3 large egg yolks
• 1 tablespoon lemon juice
• ½ teaspoon kosher salt
• Tabasco

Step by step

1. Fry the bacon
2. Bring the water to the boil
3. Make the Hollandaise sauce in the blender (on high speed until the eggs are light in colour, turn it to low speed and only then add the butter)
4. Poach the eggs
5. Toast the English muffins
6. Assemble your eggs benedict
7. Enjoy!

Tips:

• Start with the freshest eggs you have in the house. The older they are the more likely they will fall apart.
• Make sure the water does not boil all the way through. When it boils completely, your egg is a lot more likely to fall apart.
• The Hollandaise sauce is easy to make in a blender. When the sauce has emigrated but is too thin to your taste, you can pour it into the pan in which you melted the butter and heat it on low heat, then keep stirring constantly until the sauce thickens.
• When you have poached the eggs, remove them from the water with a spatula and plunge them into a bowl of ice water.
• Just before you assemble the eggs benedict, reheat the pre-poached eggs for another 2 to 3 minutes in a bowl of hot but not boiling water.
• Use tongs or a fork to carefully remove the bacon from the pan, then place it on kitchen paper. This way you let the excess fat drain away. This makes the dish a bit tastier and also a bit healthier again. Because it’s not good if you ingest all that excess fat.

When is eggs benedict good to serve?

When do you actually serve it? It’s basically always tasty, but it can also be the perfect meal for a special occasion, Mother’s Day for example. Eggs benedict is a special dish, and this is impossible not to like!

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