If you’re looking for a holiday breakfast (or brunch) that is sure to impress your guests you should add Eggs Benedict to the menu. It’s rich, decadent and shouldn’t be reserved for eating out. Hollandaise sauce (that deliciousness dripping off of the plate that you’ll want to be sure to grab an extra English muffin to sop it up with yes that’s Hollandaise sauce) isn’t as hard as you would imagine to make.
It does take some old school arm power, whisking vigorously is required, so you can go ahead and check exercise off your list for the day. At least I do. And you’ll want to be sure to go slow and steady when whisking in the melted butter. Why you ask? Otherwise you’ll end up with scrambled eggs and although fantastic they’re not what we’re going for here.
You can make the sauce and set it aside in a warm place while you poach the eggs, read the paper (okay check your Facebook account) or what not. IF the sauce happens to get a little thick simply add a few drops of WARM water and whisk it until it’s back to it’s old self. Don’t let the poached eggs scare you either. If you can simmer and stir water you can make poached eggs. Just think about those ridiculously runny eggs that you’re going to be enjoying five minutes from now.
If you’re concerned about your eggs be sure to use Davidson’s Safest Choice pasteurized eggs. “Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination.
While traditional Eggs Benedict are made with Canadian ham we’ve used prosciutto. It’s just a personal preference as is the addition of steamed asparagus. I also love it with lump crab meat. You can of course use what you like. You know how much we love options around here.
Disclaimer: This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- 2 English muffins - sliced, toasted
- 4 Safest Choice egg yolks + 4 Safest Choice eggs
- 1 tablespoon fresh lemon juice
- 8 tablespoons unsalted butter - melted
- 1 tablespoon white vinegar
- 8 slices prosciutto
- 1 bunch fresh asparagus, stems removed and steamed
- To make hollandaise sauce: whisk egg yolks and lemon juice together in a stainless steel bowl vigorously until mixture is thickened and doubles.
- Place bowl over a saucepan containing barely simmering water (creating a double boiler) Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat. Season with salt/pepper. Place in a warm spot until ready to use.Tip: If the sauce gets too thick, add a few drops of warm water before serving.
- Into a non-stick pan add 1 1/2" of water. Bring to a simmer. Add vinegar and using a spoon stir water so that it in motion. Slowly and carefully add egg (do this in batches). Cook for approximately 4 minutes. Remove poached egg using a slotted spatula.
- To assemble: Place 2 slices of prosciutto onto each toasted English muffin. Top with a poached egg, steamed asparagus and drizzle desired amount of hollandaise sauce on top.