Do you know what my favorite breakfast in the whole world is? Hint: Classic Eggs Benedict. Ok, so I just straight up told ya. That’s because I don’t like to mess around in the morning. Just gimme my Eggs Benedict and I’m happy. And don’t talk to me.
And that last part? Don’t talk to me? I am NOT a morning person. It takes about two hours for my brain to wrap around even simple conversation. And so my Classic Eggs Benedict will always be served for brunch, not breakfast.
About Classic Eggs Benedict:
There are different jazzed up versions of Eggs Benedict. Everyone has their own twist, but to me, the classic is still the best. It’s downright decadence. Heavenly! Toasted English muffins, a bit of thinly sliced Canadian bacon or ham crisped to perfection, and a poached egg. Then all of that is lovingly napped with Hollandaise sauce.
Just gimme (gimme gimme gimme now) a plate of Classic Eggs Benedict and I’m in heaven. Maybe I’ll have a little fruit on the side. Some strawberries, a piece of honeydew. Just something to make me feel less guilty when I eat Eggs Benedict! Classic Eggs Benedict, no doubt, is considered one of the great Egg Breakfasts of all time. To see more, check out this article by the Huff Post. See if you agree or not!
If you’ve never had Classic Eggs Benedict using a real, not from the mix Hollandaise, I say you’ve never lived. Try, it sometime, at least once. There was a time I didn’t think I liked Hollandaise, but later realized it was just that I didn’t like the version from a mix. Homemade Hollandaise makes all the difference in the world. And heck, this dish is really all about the Hollandaise. Everything else in the dish is a supporting cast, so to speak.
Making Classic Eggs Benedict:
Well, it turns out making Hollandaise is a cinch. I do mine in the Blender and it can hold for a while as you get the rest of the breakfast out.
Making Classic Eggs Benedict is actually pretty easy. At least each step is easy. It’s just putting all of the components together all at once that takes a little finesse. That’s because everything in Classic Eggs Benedict just takes a few short minutes to make so you’re gonna wish you are an octopus. It really is all about the timing. Here’s how I roll:
Lay out the plates or put them in a low oven to heat, 200 degrees.
Make the Hollandaise and wrap the blender in a kitchen towel to help it stay warm.
Whip up my Poached Eggs in the microwave and put them on a plate to hold them. They take the longest.
Then, unless there is someone on toast duty, multitask with toasting the English muffins and cooking the Canadian bacon or Ham.
Then it’s assembly time. Have a place to lay out your plates. Everyone gets a muffin, everyone gets the Canadian Bacon or Ham, then the egg, then the Hollandaise. And don’t forget the faintest sprinkling of chives or parsley on the top.
Note: do try to keep the Hollandaise warm and work quickly. If you have to reheat it has to be done very carefully or you’ll risk overcooking and/or separation and it’s a bit of a pain to reheat. The best way I know would be to put in a bowl and place the bowl in a larger pan of barely simmering water. Immediately turn off the heat and whisk the hollandaise gently until warm. Alternatively, you can try short periods on the defrost setting in the microwave.
Saving Money on Classic Eggs Benedict:
First of all, you need to decide if everyone is going to have one Classic Eggs Benedict or two. I know I showed two on my plate, but that’s probably more than anyone
could should possibly eat. But you know your audience. If Kraig, my son, were here, he’d eat two and then want seconds. I’ve decided that he’s like a human labrador. Kraig and Chance, my lab, may be only “half” brothers, but they have a lot in common.
English muffins often go on sale at our grocery, buy one, get one free or buy one get one half off. I pick them up at a low and toss them in the freezer. They freeze very well. Then I make sure use up the rest of them if there is any leftover. Serve them with peanut butter or jam or make little mini pizzas. The kids used to love those.
As far as the Canadian bacon or ham, thinly sliced ham is probably your best bet, and leftover ham is ideal in Classic Eggs Benedict. If you don’t have leftover ham to work with, have the deli slice you some or look for the “better” ham in the deli case. We don’t do a lot of lunchmeat but the folks sure loved it when I was helping them, so I shopped enough to know that it can be picked up on sale and frozen. Thaw slowly, overnight in the fridge.
Classic Eggs Benedict
- 1 recipe of Hollandaise Sauce in the Blender
- 4 eggs, poached – see Eggs Poached in the Microwave or use your favorite method
- 2 English muffins, split
- 4 slices Canadian bacon or Ham
Make the Hollandaise and wrap blender with a towel to keep it warm. Poach eggs and old them on a plate. Toast English muffins. Heat a skillet to medium-high and a tablespoon butter. Add Canadian bacon or ham when the butter stops foaming. Turn when lightly browned and remove when the second side has browned.
To assemble: For each Eggs Benedict, use 1/2 English muffin on the plate, top with ham, then poached egg, then hollandaise sauce. Serve immediately.
I’ll be bringing Classic Eggs Benedict to Fiesta Friday #234, hosted this week by Jenny @ Apply To Face Blog and Deb @ Pantry Portfolio. Stop by and take a peek at their blogs! Jenny will have you in stitches (and good eats) and Deb’s enthusiasm for life and cooking is going to carry you away!