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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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
Directions
Step 1
Fill a medium saucepan with water and bring to a gentle simmer over medium heat. Add the white vinegar.
Step 2
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.
Step 3
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let cool slightly.
Step 4
In a metal or glass mixing bowl, whisk together the egg yolks and lemon juice until combined.
Step 5
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.
Step 6
Season the hollandaise sauce with cayenne pepper, salt, and black pepper. Remove from heat and keep warm.
Step 7
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.
Step 8
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.
Step 9
Garnish each Eggs Benedict with a pinch of chopped parsley and a dash of freshly ground black pepper. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1177.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2660.7 |
| Total Fat 168.8g | 0% |
| Saturated Fat 76.7g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 2412.8mg | 0% |
| Sodium 6189.8mg | 0% |
| Total Carbohydrate 186.6g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 27.0g | |
| Protein 121.2g | 0% |
| Vitamin D 389.6IU | 0% |
| Calcium 419.1mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 2543.3mg | 0% |
Source of Calories