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Slade’s Kitchen – Eggs Benedict

DD Writer & Father, Slade Wenthworth Walks Us Through The Prep Of Eggs Benedict.

Learn How To Make This Amazing Breakfast For Your Kids.

A great way to impress your brunch-loving friends is to have them over for homemade Eggs Benedict. Just make sure they bring the mimosas. 

Below is a simplified recipe that yields great results and will give you the confidence to master this classic American breakfast. 

INGREDIENTS: 

2 eggs for poaching 
1 English muffin 
2-4 Slices prosciutto ham 
2 Slices medium-large tomato 
1/2 Avocado, peeled and sliced 
Butter (for English muffin) 
1 tbsp vinegar 
Pinch of Cayenne pepper 
1/4 tsp Chives, chopped 

Hollandaise Sauce: 
2 egg yolks 
8 tbsp unsalted butter, cold and cubed 
Fresh lemon juice from 1/2 medium lemon 
3 tbsp water 
1/8 tsp Cayenne pepper 
1/2 tsp Salt 

PREPARATION: 

Make Hollandaise sauce first: 

• Bring 1.5 to 2 inches of water to boil in a medium saucepan, reduce heat to a low boil. 
• In a mixing bowl that is safe to place atop the hot saucepan, add egg yolk, lemon juice, water and cayenne pepper. 
• Using a safely-secured kitchen towel or oven mitt, hold mixing bowl to rest over the saucepan and whisk egg yolk mixture until it lightens in color, taking care to not overheat mixing bowl by raising it up from the saucepan occasionally as needed. 
• Add cubed butter and continue to whisk over the heat of the saucepan, enabling the butter to slowly melt into the egg mixture. 
• After butter is melted, whisk for another 10-15 minutes over the saucepan until sauce is reached desired texture. It should be light and slightly fluffy, but not as stiff as mayonnaise. If the texture is too stiff, simply add some water to loosen it up again. 
• Add more salt for flavor and/or lemon juice for acidity to achieve the taste you want. 
• Remove saucepan from heat, drape kitchen towel over the mixing bowl to keep it warm. 

Poach eggs: 

• Bring 2.5 to 3 inches of water to boil in a medium or large saucepan, reduce heat to simmer (no bubbles forming on water’s surface). 
• Crack eggs one at a time into a fine mesh strainer to eliminate the loose whites. Place each egg in its own ramekin or small bowl. 
• Create a vortex in the simmering water by stirring it, gently pour the egg into the center of vortex. 
• Allow egg to cook for 3.5 minutes, then remove with slotted spoon and place on paper towel to dry. 

Assemble each Benedict as follows (from the bottom up): 

English muffin half (toasted and buttered if desired) 
Prosciutto ham (warmed up if desired) 
Tomato slice 
Avocado slices 
Poached egg 
Hollandaise sauce 
Cayenne pepper sprinkles 
Chopped chives 

ENJOY!