April 16th is Eggs Benedict Day.
I had no idea such a holiday even existed until I did a quick Google search awhile back looking for all those random holidays that exist, and since I LOVE Eggs Benedict, I'm totally on board with it having its own day.
I enjoy cooking a leisurely breakfast on Sunday mornings and there's nothing better than using fresh eggs collected that very morning to make classic Eggs Benedict.
Eggs are wonderful scrambled, over easy, fried, and as omelets...but if I had to choose just one way to eat eggs for the rest of my life, I would chose Benedict-style.
It's one of those recipes that seems like it should be reserved for special occasions, but honestly, it's pretty quick and easy to make, which I'm reminded of every time I make it, so I'm trying to make Eggs Benedict more often - for no reason.
The keys to a perfect Eggs Benedict are, of course, fresh eggs and fresh lemon juice. This is actually a very easy recipe requiring just a few basic ingredients - it's just a matter of getting the technique and timing down pat.
And I'll admit that it can take a few tries. But that just gives you an excuse to make it often to hone your technique!
Traditionally served over split English muffins, you can use rustic bread, asparagus spears, or just pool the Hollandaise sauce on a plate and set the poached egg on top. Or, if you don't feel confident poaching your eggs, there's nothing that says you can't fry them instead.
Honestly, this dish is ALL about that delicious lemony, buttery Hollandaise sauce anyway. So feel free to personalize the dish as you see fit.
One note: Since timing is so critical, be sure to have all your ingredients measured out and ready before you start.
Classic Eggs Benedict Recipe
Serves two.
Toast the muffins (or bread) and keep warm.
Poach four of the eggs in simmering water until soft set and keep warm.
You really want the yolks to be a bit runny for this recipe, so you're looking at a simmering time of just about 3 minutes.
Watch this short video for my tips for perfect poached eggs!
Meanwhile, for the sauce, whisk the egg yolks, fresh lemon juice and water in a heatproof non-reactive/glass bowl set over a small pot of boiling water.
Slowly add the butter, a few pieces at a time, until it's all incorporated, whisking continuously.
Continue to cook for another minute or two until sauce thickens. Season with salt and white pepper. Immediately remove from heat.
Using a slotted spoon, place an egg on each muffin half or slice of toast, cover generously with the Hollandaise sauce, and grate fresh nutmeg on top (optional).
You can also add a slice or two of bacon or a round of Canadian bacon or ham, but I prefer to keep it simple and let the fresh eggs and velvety sauce be the stars of this dish!
(scroll down for printable recipe card)
So, see? Not too hard once you get the timing down so all the components are ready at the same time.
But just in case, let's do it once again...this time with photos...
- Season to taste and ladle over your eggs.
Voila! Heaven on a plate!
You can watch me make Eggs Benedict on the Scrambled It Is episode of Season Two of Welcome to my Farm.
I love Eggs Benedict equally on an English muffin, toast, or rustic bread. And honestly, we're a lot more apt to have bread laying around then English muffins!
As a variation, butter the toast and put it on the side instead of under the eggs (the bread is perfect for sopping up the last bit of rich, delicious sauce at the end).
Or try skipping the muffins or bread altogether and just serve the egg and Hollandaise over a bed of spinach, with sliced avocado or mixed salad greens or just the eggs themselves topped with sauce. The only limit is your imagination.
