Oh my goodness, you guys, are you ready for the most delightful breakfast or brunch recipe? I'm talking Eggs Benedict, but with a twist! We're elevating this classic with a vibrant, herbaceous parsley hollandaise sauce that'll make your tastebuds sing. It's so good, I'm getting hungry just thinking about it. I was inspired after a weekend brunch at a fancy hotel - their version was amazing and I knew I had to try recreating it!
This recipe is perfect for impressing your friends, or even just treating yourself to something super special. The hollandaise might seem a little intimidating at first, but honestly, with my step-by-step instructions and a few helpful hints, you'll become a hollandaise whiz in no time! The wonderful thing is, once you master this sauce, you can use it on so many different dishes. Think asparagus, grilled fish, or even roasted vegetables. It's incredibly versatile!
Required Equipments
- 2 medium-sized mixing bowls
- Whisk
- Saucepan
- Slotted spoon
- Blender or immersion blender
- Non-stick frying pan
Eggs-Benedict-with-a-Parsley-Hollandaise
Elevate your brunch game with this irresistible Eggs Benedict recipe featuring a bright and flavorful parsley hollandaise sauce. It's easier to make than you think!
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's tackle the hollandaise. It may seem daunting, but I promise it's easier than you think. Melt 1/4 cup of butter in a saucepan over low heat. Whisk together 2 egg yolks with a pinch of salt and cayenne pepper in a mixing bowl.
- Next, very slowly, drizzle the melted butter into the egg yolk mixture, whisking constantly. Keep whisking until the sauce thickens and emulsifies. The consistency should be like a creamy velvet. Stir in 1 tablespoon of chopped fresh parsley for that extra bit of freshness. Season to taste with salt and cayenne. If the sauce curdles, don't panic. Add a tablespoon of hot water, whisk vigorously, and gently reheat.
- Meanwhile, poach those eggs! Bring a small saucepan of water to a gentle simmer. Crack two eggs into small individual bowls. Gently swirl the water to create a vortex, and slowly slide the eggs into the simmering water. Cook for 3-4 minutes for runny yolks, or longer for firmer yolks. Remove with a slotted spoon and gently drain on paper towels.
- Toast the English muffins to a nice golden hue. You can lightly butter the toasted halves or leave them plain; that's totally up to you.
- Now, for the assembly! Place a slice of Canadian bacon on each bottom half of the toasted English muffins, top with a poached egg, and drizzle generously with that amazing parsley hollandaise. Sprinkle with extra parsley for garnish, if desired.
- Get ready to devour this heavenly breakfast! Enjoy every last bite.
- Pro Tip: If you're concerned about your hollandaise separating, you can temper the egg yolks by gradually adding a little of the warm butter before adding the rest. This helps to prevent curdling.
📝 Notes
- For a richer hollandaise, use unsalted butter and season to taste accordingly.
- Don't overcook the eggs; aim for runny yolks for the best texture and flavor.
- Fresh parsley really makes a difference here. If you don't have it, you could use a small amount of dried parsley, but the flavor won't be quite the same.
- You can experiment with different kinds of ham or even use smoked salmon for a variation.
🍎 Nutrition
Calories: 450kcal
Protein: 20g
Fat: 30g
Carbohydrates: 30g
Fiber: 2g
Calcium: 50mg
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