DIY Brunch: Eggs Benedict

The brunch cult classic, Eggs Benedict, is actually much easier to make than you would think. You only need 15 minutes to serve up an amazing Eggs Benedict with a super simple hollandaise sauce to top! 

Source: NYT Cooking

Homemade Eggs Benedict

Cook Time
Servings:  2 to 4
Hollandaise Sauce
  • 3 egg yolks
  • ¼ teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • ½ cup butter
Eggs Benedict
  • 1 tablespoon butter
  • 2 English muffins
  • 4 large eggs
  • 1 tablespoon white vinegar
  • salt and pepper, to taste
  • chopped parsley for garnish
  1. In a blender, combine egg yolks, mustard, and lemon juice. Puree until smooth. Place butter in a separate microwave safe container and microwave until melted. With the blender running, slowly pour hot butter in a steady stream. Sauce will thicken. Set aside in a warm place.
  2. Bring a large pot of salted water to a boil. Meanwhile, toast muffins
  3. Stir vinegar into boiling water. Crack eggs into separate small bowls. Stir boiling water in a clockwise motion until a whirlpool forms. Gently slide egg from bowl into the boiling water, one at a time. Cover the pot and turn off the heat. Let poach 4 to 5 minutes. Use a slotted spoon to remove the poached eggs from the water.
  1. Place ½ of a toasted English muffin onto a plate. Slide poached egg on top and drizzle with hollandaise sauce. Season with salt and pepper to taste and garnish with chopped parsley.

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By: Noha Abuhadra

Inspired by: Stay At Home Cooking

By |2018-09-18T15:05:48+00:00July 17th, 2018|0 Comments

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