Easy Eggs Benedict At Home
About this recipe
Eggs Benedict is a classic breakfast dish that combines poached eggs, English muffins, and hollandaise sauce. In this video, Nick from Nick's Kitchen shares his easy take on making this beloved meal at home, emphasizing techniques that ensure perfectly poached eggs and a creamy hollandaise sauce.
What sets this version apart is the use of smoked salmon instead of the traditional Canadian bacon, adding a rich flavor that complements the dish beautifully. Plus, Nick's tips for toasting the English muffins and making the hollandaise sauce are game-changers for anyone looking to impress at breakfast.
Ingredient notes
- Use 8 large eggs for the poached eggs and hollandaise sauce.
- For the hollandaise, you'll need 2 sticks of butter, which is a higher quantity that makes the sauce easier to prepare.
- The recipe calls for 2 tablespoons of lemon juice for the hollandaise sauce.
- A splash of vinegar (around 1 tablespoon) is added to the poaching water for better egg shape.
Tips from Nick's Kitchen’s video
- Add a splash of vinegar to the poaching water to help shape the eggs nicely.
- Crack the eggs into a small strainer before poaching to remove loose bits of egg white for cleaner poached eggs.
- Create a vortex in the poaching water using a whisk before adding the eggs to keep them centered and prevent sticking.
- When toasting the English muffins, use a fork to trace around them instead of cutting with a knife to create craggly bits that toast up crispy.
- For the hollandaise, whisk the egg yolks until they reach a ribbon-like texture before adding melted butter slowly while whisking continuously.
Good to know
- How long does it take to poach the eggs?
- Poach the eggs for about 3 to 4 minutes until the whites are set and the yolks are jiggly.
- What can I use instead of smoked salmon?
- The video suggests using fatty smoked salmon instead of the traditional Canadian bacon.
- How do I know when the hollandaise sauce is done?
- The hollandaise is done when it is silky and fluffy but still holds its shape, and you can hear a foamy, hollow sound when whisked.
- How many servings does this recipe make?
- This recipe yields 2 servings.
No life story here — the video and the recipe are the whole point. All credit to Nick's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Add a splash of vinegar to lightly simmering water to poach the eggs.
- 2
Crack the eggs into a small strainer to remove loose bits of egg white.
- 3
Create a vortex in the water using a whisk and drop the eggs into the center.
- 4
Cook the eggs for about 3 to 4 minutes until the whites are set and yolks are jiggly.
- 5
Melt down 2 sticks of butter over low heat for the hollandaise sauce.
- 6
Prepare a baking sheet with a bit of oil to prevent sticking for the eggs.
- 7
Remove the poached eggs from the water and set aside.
- 8
Toast the English muffins by tracing around them with a fork to create craggly bits.
- 9
Heat a pan over medium heat and add enough butter to coat the bottom.
- 10
Place the English muffins face down in the melted butter, ensuring they are well coated.
- 11
Cook the muffins until golden brown, moving them around to avoid burning.
- 12
Prepare a double boiler with about half an inch of water in a pot and a heatproof bowl on top.
- 13
Separate 8 egg yolks and add them to the bowl along with 2 tablespoons of lemon juice.
- 14
Whisk the egg yolks until they reach a ribbon-like texture, about 3 to 5 minutes.
- 15
Place the bowl over the simmering water and whisk continuously while slowly adding the melted butter.
- 16
Continue whisking until the hollandaise reaches the desired consistency, adding a splash of water if needed.
- 17
Add salt to taste to the hollandaise sauce and remove from heat.
- 18
Reheat the poached eggs briefly in the warm water if needed.
- 19
Plate the toasted English muffins, add smoked salmon, and place the poached eggs on top.
- 20
Drizzle hollandaise sauce over the eggs and garnish with smoked paprika and chopped chives.
Heads up — we had to guess a little:
- The quantity of vinegar is inferred as a splash, likely around 1 tablespoon based on common practices for poaching eggs.
Credit where it’s due: this recipe was transcribed from Nick's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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