Eggs Benedict With the Hollandaise Sauce: A Classic Breakfast Dish with a Twist

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Eggs Benedict is a classic breakfast dish that has been enjoyed for generations. It consists of a toasted English muffin topped with Canadian bacon, a poached egg, and hollandaise sauce. 

Want to have a historical insight about it ??

Well…, The origins of Eggs Benedict are a bit murky, but it is believed that the dish was invented in New York City in the late 1800s. One story has it that a Wall Street broker named Lemuel Benedict walked into the Waldorf Hotel one morning and asked for toast, bacon, poached eggs, and hollandaise sauce. The hotel’s chef was so impressed with the combination that he put it on the menu, calling it Eggs Benedict.

Ingredients:

  • 2 English muffins, split and toasted

  • 4 slices Canadian bacon

  • 4 large eggs

  • 2 tablespoons white vinegar

  • 1/2 cup unsalted butter

  • 3 large egg yolks

  • 1 tablespoon freshly

  • squeezed lemon juice

  • Salt and pepper, to taste

Instructions:

  1. Start by making the hollandaise sauce. Melt the butter in a small saucepan over low heat, being careful not to let it brown or burn.
  2. In a separate bowl, whisk together the egg yolks and lemon juice until the mixture is light and frothy.
  3. Place the bowl over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk the egg mixture until it thickens and doubles in volume.
  4. Remove the bowl from the heat and slowly pour in the melted butter, whisking constantly, until the sauce is smooth and creamy. Season with salt and pepper to taste.
  5. To poach the eggs, fill a large saucepan with water and bring it to a boil. Add the white vinegar and reduce the heat to a simmer.
  6. Crack the eggs into individual ramekins or small bowls. Carefully slide the eggs into the simmering water and cook for about 3-4 minutes, until the whites are set and the yolks are still runny.
  7. While the eggs are poaching, toast the English muffins and heat the Canadian bacon in a skillet.
  8. To assemble the Eggs Benedict, place a toasted English muffin half on each plate. Top with a slice of Canadian bacon, a poached egg, and a spoonful of hollandaise sauce.

Serve and enjoy!

Eggs Benedict is a classic breakfast dish that has stood the test of time. While the dish may have originated in New York City, it has since become a favorite all around the world. With a little practice, you can easily make this delicious meal at home. So why not give it a try?

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