Who doesn’t love classic eggs Benedict for their breakfast or brunch? The reason is simple!
It is a perfect indulgent day-starting dish. You get a luxurious combo of silky poached eggs, rich hollandaise sauce, and buttery English muffins, often layered with savory ham or smoked salmon. It delivers a satisfying balance of creamy, tangy, and salty flavors all at one time.
This recipe gives the classic crave its moment in the sun while introducing a chic upgrade with Salicornia salt. Of course, there are some insider culinary tricks, and we are going to reveal those tricks in this episode. In less than 20 minutes, you’ll have the recipe for a plate worthy of your next top-tier brunch.
So, let's learn more about the recipe and make your brunch memorable this time.
Ingredients of Eggs Benedict Recipe
- 4 large size eggs
- 2 English muffins, and slice them in half
- 4 slices of Canadian bacon or ham
- 1 tablespoon SaltWise Salicornia white salt
For the hollandaise (Dutch) sauce:
- 2 large egg yolks
- 125g unsalted butter, melted and warm
- 1 tablespoon lemon juice
- 1 teaspoon of Salicornia salt
- A pinch of Salicornia green salt (optional, but it’s a flavorful game-changer)
How To Prepare Eggs Benedict?
Let’s start with preparing your muffins and bacon. Toast the English muffins that you cut in halves until they are golden brown and crispy. Their crispiness would be used to handle the delicateness of your poached eggs.
Meanwhile, heat the ham or Canadian bacon in a skillet over medium heat until they are sizzling and slightly caramelized at the edges. Once done, set the ham or bacon aside.
Now, it’s time to nail that poached egg game!
Fill a shallow saucepan with water (about 3 inches deep) and bring it to a gentle simmer. Add 1 tablespoon of Saltwise white salt to the boiling water. And here comes the secret tip for neat, perfectly set whites. Crack each egg into a ramekin and gently slide them into the simmering water. Poach for three to four minutes, until the whites are set but the yolks remain gorgeously runny. Scoop out with a slotted spoon and drain on a paper towel.
Now the next step is whisking. In a heatproof bowl, whisk together 2 large egg yolks and 1 tablespoon of fresh lemon juice until the mixture is thick and creamy. Place the bowl over barely simmering water. It should sit snugly without touching the water. Now, slowly drizzle in the warm melted butter while whisking continuously. Add a pinch of Salicornia salt for that refined, oceanic flair, and a touch of SaltWise green salt for an herbaceous note. Whisk the mixture until the sauce gets silky smooth.
Serving time!
Lay your toasted muffin halves on plates. Top each with a slice of ham, followed by a poached egg. Spoon over a generous dollop of hollandaise sauce near the egg and muffin. Sprinkle with a final pinch of Salicornia green salt for that tasty oomph.
Additional Tips
- Salicornia white salt in the poaching water helps set the egg whites quickly and neatly. Plus, it keeps your cholesterol level, and heart health in check.
- Adding a pinch of Salicornia green salt to the hollandaise sauce or as a garnish adds a subtle, fresh flavor that elevates the dish.
Eet smakelijk! Your classic eggs benedict is ready for you and your peers to devour.
