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Easy Make-Ahead Eggs Benedict Recipe for a Stress-Free Breakfast Delight

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This easy make-ahead Eggs Benedict recipe allows you to prepare components ahead of time for a stress-free, luxurious brunch experience with silky hollandaise and perfectly poached eggs.

Ingredients

Scale
  • 4 English muffin halves
  • 4 large eggs, preferably fresh and room temperature
  • 1 cup (227g) unsalted butter, melted
  • 3 large egg yolks, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white vinegar
  • Salt to taste (sea salt preferred)
  • Pinch of cayenne pepper or paprika (optional)
  • Water for poaching eggs

Instructions

  1. Prepare the Hollandaise Sauce (20 minutes): Fill a saucepan with about 2 inches of water and bring it to a gentle simmer. In a heatproof bowl, whisk together 3 large egg yolks and 2 tablespoons fresh lemon juice until combined.
  2. Place the bowl over the simmering water (make sure the bottom of the bowl doesn’t touch the water) and whisk continuously while slowly drizzling in 1 cup melted unsalted butter. The sauce will thicken and become creamy. Remove from heat once thickened but still smooth.
  3. Season with salt and a pinch of cayenne pepper (optional). Transfer the hollandaise to a thermal container to keep warm, or refrigerate if prepping ahead. If refrigerated, gently reheat in a warm water bath before serving (don’t microwave).
  4. Poach the Eggs (15 minutes): Fill a wide saucepan with about 3 inches of water and bring it to a gentle simmer. Add 1 tablespoon white vinegar.
  5. Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the water with a spoon and gently slide one egg into the center. Poach for about 3 minutes for runny yolks or 4 minutes for slightly firm yolks.
  6. Use a slotted spoon to lift eggs out, then place them on a paper towel-lined plate to drain. If prepping ahead, cool eggs quickly in an ice bath and store covered in the fridge.
  7. Toast the English Muffins (5 minutes): Split and toast muffins until golden brown. Brush each half lightly with melted butter.
  8. Assemble the Eggs Benedict (10 minutes): Place toasted muffin halves on plates. Top each with a poached egg. Spoon warm hollandaise generously over the eggs. Sprinkle with a pinch of paprika or fresh chives if desired.
  9. Serve Immediately: If you prepared components ahead, gently warm eggs in simmering water for 30 seconds before assembly.

Notes

Whisk hollandaise constantly over gentle heat to prevent curdling. If hollandaise starts to separate, whisk in a teaspoon of warm water to smooth it out. Use fresh eggs and vinegar in poaching water for perfect egg whites. Reheat hollandaise gently in a warm water bath; do not microwave. Components can be prepped ahead for stress-free assembly.

Nutrition

Keywords: Eggs Benedict, make-ahead brunch, hollandaise sauce, poached eggs, easy breakfast, stress-free brunch

Find it online: https://merrymorsel.com/easy-make-ahead-eggs-benedict-recipe-for-a-stress-free-breakfast-delight/