Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, eggs benedict. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Eggs Benedict is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Eggs Benedict is something which I have loved my whole life. They are fine and they look fantastic.

Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! Eggs Benedict is the perfect weekend breakfast or brunch. Serve with either ham or smoked salmon.

To begin with this recipe, we have to first prepare a few ingredients. You can have eggs benedict using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Eggs Benedict:

1. Make ready 8 eggs, room temperature
2. Take 2 Tbsp white vinegar
3. Prepare 4 English muffins - Woolworths
4. Make ready 8 slices smoked ham or smoked Salmon
5. Get Pack baby spinach
6. Take For hollandaise sauce
7. Get 3 egg yolks
8. Take 1 tablespoon lemon juice
9. Get 1/2 teaspoon salt
10. Get 1/8 teaspoon cayenne pepper (optional)
11. Take 10 tablespoons butter (unsalted, if using salted butter skip adding salt)

For fun, I've given you a simple method for creating a double-yolker egg, which also helps you achieve the perfect shape. There's more hollandaise here than you need, but the reality is it's really hard to make a smaller batch because you're emulsifying the butter. Eggs Benedict is a breakfast delight and so easy to make. Use your favourite bagels as the base instead of the traditional muffin, and adorn with rich hollandaise sauce and some fresh rocket.

Instructions to make Eggs Benedict:

1. Make the hollandaise sauce. Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.
2. Blend egg yolks, lemon juice, salt, until lightened in color: Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. - The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
3. Lower blender setting, slowly drizzle in melted butter: Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. - Continue to blend for another couple seconds after the butter is all incorporated.
4. Adjust salt and lemon juice to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. - If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. - Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.
5. Bring poaching water to a simmer: bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
6. Strain thin whites with a fine mesh sieve: Place the raw egg into a fine mesh sieve over a bowl. The very thin egg whites will drain out through the sieve. Gently add to hot water: Then gently ease the raw egg into your pot of simmering hot water.
7. Toast English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl. Also add the spinach to a shallow pan with 2 tbsp of water and cook soft (wilted). Dry the spinach by putting it on rolling towel.
8. Remove eggs with slotted spoon: Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve.
9. Assemble your Eggs Benedict: To assemble, butter one side of an English muffin. Add wilted spinach. Top with each toasted side with a slice of smoked ham or salmon. - Put a poached egg on top of each one, then pour some hollandaise over. Sprinkle some cayenne over it all and serve at once.

Eggs Benedict is a breakfast delight and so easy to make. Use your favourite bagels as the base instead of the traditional muffin, and adorn with rich hollandaise sauce and some fresh rocket. This is a delicious twist on the classic eggs benedict, with a delicious Mornay sauce that's simple to make. Can there be anybody who doesn't drool at the thought of Eggs Benedict? Soft, squidgy, lightly toasted bread, really crisp bacon and perfectly poached eggs which, when the yolks burst, drift into a cloud of buttery hollandaise sauce.

So that’s going to wrap it up for this special food eggs benedict recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!