We are big brunch lovers in my family. I grew up getting fancy a few special Sunday mornings every year and heading to our favorite brunch spots with family to celebrate birthdays or just because. And the crowning glory of every brunch and one of the things that can make me come back again and again or say “eh” and move on is the Eggs Benedict.
And one of the reasons I have such a love and particularness for Eggs Benedict is because I also grew up having it at home, made from scratch by mommy.
Eggs Benedict seems so complicated and fancy but the reality is, it’s not a super complicated dish to make. It requires very basic ingredients and not a lot of fancy cooking skills. The most complicated part, the Hollandaise Sauce, isn’t even that hard if you have the patience to sit with it.
Eggs Benedict has now become and at-home specialty of mine that I love to make for my kids, family and friends. And while smaller quantities are definitely easier to manage, I’ve successfully made Eggs Benedict for 10 people at one time. It’s really all about having the right procedure and the right equipment.
From Scratch Eggs Benedict Recipe:
Equipment (recommended, not required):
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Double Boiler
Electric Skillet
Ingredients (for 2 servings):
- 7 Eggs
- 2 tablespoons Butter
- 1 teaspoon Lemon Juice
- 4 slices Canadian Bacon (or ham)
- 2 English Muffins
- Paprika or Fresh Black Pepper (optional)
How to make Eggs Benedict:
- Heat water to boiling in electric kettle or on stove/in microwave.
- Lay Canadian bacon in a single layer on a baking sheet and bake at 350 degrees while you prepare the rest of the ingredients.
- Arrange egg rings in an electric skillet or large frying pan and lightly grease both the pan and the egg rings and heat skillet to medium-high.
- Divide butter into small pieces (about 1/2 tablespoon each).
- Separate 3 eggs, putting yolk in the top portion of the double boiler, set whites aside to use another time.
- Cut English muffins in half and lightly toast.
- Fill bottom section of double boiler with about 2 inches of water and put over medium heat.
- Crack one egg into each egg ring, pour boiling water around outside of egg rings and cover.
- When water in double boiler is starting to steam, place top portion (with egg yolks) on and add one piece of butter. Stir until butter is melted and add another. Repeat until all butter is melted in with egg yolks and add lemon juice. Continue stirring until sauce thickens. *If sauce over thickens or gets lumpy, no big deal, just add a small amount of hot water to thin and smooth it back out.
- Assemble Eggs Benedict: Lay 2 English muffins on a plate, cut side up. Top with ham then one egg and spoon sauce over the top. Sprinkle with paprika or pepper.
That’s it, my at home, from scratch Eggs Benedict recipe is really just about having the right equipment, proper preparation and a little bit of patience!
Tip: For a dairy-free Eggs Benedict, Doodle like’s his topped with his favorite non-dairy yogurt in place of the Hollandaise Sauce.
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