Eggs Benedict a La Emeril
Elevate your brunch game with the decadent "Eggs Benedict à La Emeril," a timeless classic with a gourmet twist. This recipe features perfectly poached eggs delicately perched atop toasted English muffins and savory seared Canadian bacon, all crowned with a rich, velvety hollandaise sauce infused with a touch of cayenne and fresh lemon juice for a subtle zing. With its step-by-step guide to achieving flawlessly poached eggs and a foolproof hollandaise, this dish is as approachable as it is luxurious. Garnished with a sprinkle of fresh parsley and served piping hot, it’s the ultimate crowd-pleaser for weekend mornings or special occasions. Serve this masterpiece alongside a crisp green salad or roasted potatoes for a brunch spread that’s sure to impress. Search no further—this Eggs Benedict recipe is the perfect blend of classic technique and signature Emeril flair!
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Recipe Information
Ingredients
- 8 pieces Large eggs
- 2 tablespoons White vinegar
- 1 cup Unsalted butter
- 3 pieces Egg yolks
- 1 tablespoon Fresh lemon juice
- 1 pinch Cayenne pepper
- 1 to taste Salt
- 1 to taste Freshly ground black pepper
- 4 pieces English muffins
- 8 slices Canadian bacon
- 1 teaspoon Chopped fresh parsley
Instructions
Fill a medium saucepan with water and bring to a gentle simmer over medium heat. Add the white vinegar.
Crack each egg into a small bowl and carefully slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside on a warm plate.
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let cool slightly.
In a metal or glass mixing bowl, whisk together the egg yolks and lemon juice until combined.
Place the mixing bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly while slowly drizzling in the melted butter. The mixture should thicken to a smooth, creamy consistency.
Season the hollandaise sauce with cayenne pepper, salt, and black pepper. Remove from heat and keep warm.
Toast the English muffins until golden brown. In a skillet, lightly sear the Canadian bacon slices over medium heat until warmed through and slightly caramelized.
To assemble, place a toasted English muffin half on a plate. Top with a slice of seared Canadian bacon, followed by a poached egg. Spoon a generous amount of hollandaise sauce over the top.
Garnish each Eggs Benedict with a pinch of chopped parsley and a dash of freshly ground black pepper. Serve immediately and enjoy!
Nutrition Facts
Calories |
907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 443 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
