Eggs Benedict | 5 Ways | Jamie Oliver
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Eggs Benedict is a classic American brunch dish believed to have originated in New York City in the late 19th century. Traditionally featuring poached eggs, ham, and Hollandaise sauce on English muffins, it has become a staple in brunch menus across the country. Variations abound, with ingredients like smoked salmon or spinach, showcasing its versatility and popularity.
Ingredients
- ●eggs
- ●English muffins
- ●ham
- ●Hollandaise sauce
- ●white vinegar
- ●water
- ●salt
- ●black pepper
- ●lemon juice
- ●butter
- ●paprika
Instructions
- 1Toast English muffins until golden brown.
- 2In a saucepan, bring water and white vinegar to a gentle simmer.
- 3Crack eggs into small bowls, then slide them into the simmering water one at a time.
- 4Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
- 5Remove eggs with a slotted spoon and drain on paper towels.
- 6In a separate bowl, whisk together egg yolks, lemon juice, and salt for Hollandaise sauce.
- 7Melt butter and slowly drizzle it into the yolk mixture while whisking.
- 8Continue whisking until the sauce is thickened and creamy, about 5 minutes.
- 9Season Hollandaise with black pepper and paprika to taste.
- 10Assemble by placing ham on toasted English muffins, topping with poached eggs, and drizzling with Hollandaise sauce.
Ingredient Alternatives
ham
Healthier: turkey bacon
Cheaper: bologna
Turkey bacon is lower in fat, while bologna is a cost-effective alternative.
Hollandaise sauce
Healthier: avocado sauce
Cheaper: mayonnaise
Avocado sauce offers healthy fats, while mayonnaise is more budget-friendly.
Techniques
poachingtoastingwhisking
Equipment
saucepanslotted spoonwhiskbowltoaster
🌶️🌶️🌶️Lowmilkeggswheat
Also Known As
Benedict EggsEggs Benedict
Ingredients
- ●4 large eggs
- ●2 English muffins, split
- ●4 oz smoked salmon
- ●2 tbsp white vinegar
- ●2 tbsp unsalted butter
- ●1/2 cup hollandaise sauce
- ●1 tbsp fresh dill, chopped
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1Fill a large pot with water and bring it to a gentle simmer. Add the white vinegar to the water.
- 2Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
- 3While the eggs are poaching, toast the English muffins until golden brown.
- 4In a small saucepan, melt the butter over low heat. Once melted, remove from heat and whisk in the hollandaise sauce until smooth and heated through.
- 5To assemble, place a toasted English muffin half on each plate. Top with a slice of smoked salmon, then carefully place a poached egg on top of the salmon.
- 6Drizzle the hollandaise sauce over the poached eggs and season with salt and black pepper to taste.
- 7Garnish with chopped fresh dill before serving.
Equipment
large potsmall saucepanwhiskslotted spoontoasterplates
Ingredients
- ●4 large eggs
- ●2 English muffins, split
- ●1 cup crabmeat, cooked and picked over
- ●1/2 cup unsalted butter
- ●2 tbsp lemon juice
- ●1 tbsp Dijon mustard
- ●1/4 tsp cayenne pepper
- ●Salt to taste
- ●Black pepper to taste
- ●Chopped chives for garnish
Instructions
- 1Fill a large pot with water and bring it to a gentle simmer.
- 2Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
- 3While the eggs are poaching, toast the English muffins until golden brown.
- 4In a small saucepan, melt the butter over low heat. Once melted, whisk in the lemon juice, Dijon mustard, cayenne pepper, and a pinch of salt and black pepper to create the hollandaise sauce.
- 5On each toasted muffin half, place a generous amount of crabmeat.
- 6Using a slotted spoon, carefully remove the poached eggs from the water and place one egg on top of each crabmeat-topped muffin half.
- 7Drizzle the hollandaise sauce over the poached eggs and crabmeat.
- 8Garnish with chopped chives and serve immediately.
Equipment
Large potSmall saucepanSlotted spoonToasterWhiskBowls
Eggs Benedict is a classic brunch dish that combines poached eggs, English muffins, and hollandaise sauce. This variation includes sautéed mushrooms for added flavor.
Ingredients
- ●4 large eggs
- ●2 English muffins, split
- ●1 cup mushrooms, sliced
- ●2 tbsp butter
- ●1/2 cup heavy cream
- ●2 egg yolks
- ●1 tbsp lemon juice
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
- ●Fresh parsley, for garnish
Instructions
- 1In a skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown, about 5-7 minutes. Set aside.
- 2In a small saucepan, combine the heavy cream, egg yolks, lemon juice, salt, and pepper. Whisk together and cook over low heat, stirring constantly until the sauce thickens, about 5 minutes. Remove from heat and stir in the remaining tablespoon of butter until melted.
- 3Fill a large pot with water and bring to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4While the eggs are poaching, toast the English muffins until golden brown.
- 5To assemble, place a toasted half of an English muffin on a plate. Top with sautéed mushrooms, then a poached egg, and drizzle with the creamy sauce. Sprinkle with paprika and garnish with fresh parsley.
- 6Repeat the assembly for the remaining muffins and serve immediately.
Equipment
skilletsmall saucepanlarge potslotted spoonwhisktoasterplates
Eggs Benedict is a classic brunch dish that has been adapted here with the addition of burnt ends, adding a smoky flavor to the traditional recipe.
Ingredients
- ●4 large eggs
- ●2 English muffins, split
- ●4 slices of burnt ends (smoked brisket)
- ●1/2 cup hollandaise sauce
- ●1 tbsp white vinegar
- ●1 tbsp butter
- ●Salt and pepper to taste
- ●Chopped chives for garnish
Instructions
- 1Fill a large pot with water and add the white vinegar. Bring to a gentle simmer over medium heat.
- 2Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
- 3While the eggs are poaching, toast the English muffins until golden brown.
- 4In a separate pan, heat the burnt ends over medium heat until warmed through.
- 5To assemble, place a toasted half of an English muffin on a plate, top with a slice of burnt ends, and then carefully place a poached egg on top.
- 6Drizzle with hollandaise sauce and season with salt and pepper to taste.
- 7Garnish with chopped chives before serving.
Equipment
large potsmall bowlspantoasterwhisk
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