The Quintessential Brunch Dish: Perfectly Crafted Eggs Benedict
A Brunch Favorite at Home: The Perfect Eggs Benedict Recipe
Elevate your ordinary mornings with this exquisite Eggs Benedict recipe. The harmonious blend of a creamy poached egg and a rich, savory hollandaise sauce makes Eggs Benedict a beloved brunch item, as delightful to behold as it is to eat. For a detailed step-by-step guide, please refer to the video: https://youtu.be/q50a8_eg7_w.
Main Ingredients- 2 English muffins
- 2 slices of ham
- A small amount of fresh mushrooms
- A handful of baby spinach
- 2 fresh eggs
- 30g unsalted butter
Cooking Instructions
Step 1
Prepare all your ingredients. Slice the English muffins in half. Wash and trim any vegetables like mushrooms and spinach. Ensure your eggs are fresh and melt the butter.
Step 2
Lightly butter a pan over medium heat and cook the ham slices until golden brown on both sides. A slightly crispy edge adds a wonderful texture.
Step 3
In the same pan, add the mushrooms and sauté until tender and slightly browned. Let any released moisture evaporate for concentrated flavor.
Step 4
Add the baby spinach to the pan and cook just until wilted. Be careful not to overcook, as it can become mushy.
Step 5
Prepare to poach the eggs. Fill a saucepan with water, add 1-2 tablespoons of vinegar, and bring to a simmer. Gently crack each egg into a small bowl or ladle lined with plastic wrap. Carefully lower the wrap into the simmering water and cook for 3-4 minutes until the whites are set but the yolk is still runny. (Tip: Using plastic wrap helps create a neat, perfectly shaped poached egg.)
Step 6
Make the hollandaise sauce. In a bowl, whisk the egg yolks until pale. Slowly drizzle in the melted butter while whisking continuously until the sauce emulsifies and thickens. Stir in the lemon juice, salt, and pepper to taste. (Tip: Adding the butter gradually prevents the sauce from breaking. A small amount of olive oil can enhance the flavor.)
Step 7
Lightly toast the English muffin halves and place them on a serving plate. Layer with the cooked ham, sautéed mushrooms, and wilted spinach. Gently place a poached egg on top of each. Generously spoon the rich hollandaise sauce over the egg. For a finishing touch, garnish with a sprinkle of parsley or paprika, if desired. Your perfect Eggs Benedict is ready!
