Anne Burrell’s Eggs Benedict is a classic brunch dish with a twist! This decadent breakfast recipe features perfectly poached eggs, savory Canadian bacon, toasted English muffins, and a velvety hollandaise sauce that ties everything together. The eggs are gently poached in white wine vinegar-infused water to achieve the perfect runny yolk, while the Canadian bacon adds a smoky, savory touch. The star of the dish, of course, is the creamy, buttery hollandaise sauce, which is drizzled over the top to elevate the dish to perfection.
Whether you’re preparing it for a special occasion or just indulging in a weekend treat, Anne Burrell’s Eggs Benedict is sure to impress with its rich flavors and luxurious textures. Serve it with a side of fresh greens dressed in lemon and olive oil for the perfect balance.
Why Everyone Will Love This Recipe
What makes Anne Burrell’s Eggs Benedict stand out is the combination of flavors and textures. The poached eggs are soft and creamy, with the runny yolk spilling out onto the toasted English muffins. The Canadian bacon provides the perfect amount of smokiness, while the hollandaise sauce adds a buttery richness. The mesclun salad on the side adds a refreshing, light contrast to the richness of the eggs and bacon. This recipe is an elevated version of the classic, with a homemade hollandaise sauce that adds an extra layer of flavor and sophistication.
What Is Anne Burrell’s Eggs Benedict?
Anne Burrell’s Eggs Benedict is a sophisticated breakfast or brunch dish made with poached eggs, Canadian bacon, toasted English muffins, and topped with a rich homemade hollandaise sauce. The eggs are perfectly poached in white wine vinegar and served atop toasted muffins with crispy bacon. The hollandaise sauce is made from egg yolks, lemon juice, clarified butter, and seasonings, creating a velvety smooth texture that brings the dish together.
Cooking Tips
- Poach eggs gently: The key to perfect poached eggs is to maintain a low, gentle simmer in the water, ensuring the eggs cook without breaking apart. Adding vinegar to the water helps the egg whites set quickly.
- Use fresh ingredients: For the best hollandaise sauce, use fresh butter and eggs. Make sure the butter is clarified to achieve the smooth texture that’s characteristic of hollandaise.
- Watch the hollandaise carefully: When making hollandaise sauce, be patient and whisk constantly to prevent the eggs from scrambling. If the sauce gets too thick, add a few drops of warm water to loosen it up.
- Toast the muffins well: Toasting the English muffins ensures that they hold up well under the poached eggs and sauce. A light golden brown color adds texture to the dish.
Frequently Asked Questions
Can I use a different type of meat instead of Canadian bacon?
Yes, you can substitute Canadian bacon with ham, prosciutto, or even smoked salmon for a twist on the classic recipe. The key is to use a flavorful, thinly sliced meat that pairs well with the eggs and sauce.
How do I make sure the eggs are perfectly poached?
The key to perfectly poached eggs is to bring the water to a gentle simmer (not a rolling boil). Add a splash of vinegar to the water to help the eggs hold their shape, and cook for 3-4 minutes. Remove with a slotted spoon and place in cold water if you need to keep them until you’re ready to serve.
Can I make the hollandaise sauce ahead of time?
Hollandaise sauce is best served fresh, as it can separate if made too far in advance. However, if you need to make it ahead, keep it warm by placing it in a heatproof bowl set over a pot of warm water. Stir occasionally to maintain its smooth texture.
Can I use a different type of bread?
While English muffins are traditional for Eggs Benedict, you can use toasted baguette slices, brioche, or even croissants for a different twist on the classic dish.
How do I store leftovers?
Eggs Benedict is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat the components separately and assemble just before serving.
How to Store
Store any leftover eggs and hollandaise sauce in an airtight container in the refrigerator for up to 1 day. Reheat gently, making sure not to overcook the eggs or separate the sauce.
How to Freeze
Freezing Eggs Benedict is not recommended due to the delicate texture of the poached eggs. However, you can freeze the hollandaise sauce for up to 1 month. Reheat gently in a saucepan over low heat, adding a small amount of water if it thickens too much.
Ingredients
For the Eggs Benedict:
- ¼ cup white wine vinegar
- 8 eggs
- Extra-virgin olive oil
- 8 thick slices Canadian bacon
- 4 English muffins, fork-split
- Hollandaise Sauce (see below)
- 4 cups mesclun mix
- Juice of ½ to 1 lemon
- Kosher salt
For the Hollandaise Sauce:
- 4 sticks unsalted butter
- 6 tablespoons white wine vinegar
- 1 teaspoon crushed peppercorns
- Ice cubes, as needed
- 6 egg yolks
- Juice of 1 lemon
- Pinch cayenne pepper
- Kosher salt
Step-by-Step Instructions
- Poach the eggs: In a wide pot, fill it halfway with water and bring it to a boil. Add the vinegar, then reduce the heat until the water is still but hot. Gently crack the eggs close to the surface and drop them in one at a time. Cook for 3-4 minutes, then remove with a slotted spoon and place them in cold water to stop the cooking process.
- Cook the bacon: In a sauté pan, lightly coat with olive oil and heat over medium. Add the Canadian bacon slices and cook until hot but not browned.
- Toast the muffins: Cut the English muffins in half and toast them until golden brown. Place one slice of bacon on each muffin half.
- Reheat the eggs: Gently reheat the poached eggs in the original poaching liquid or fresh water for about 1 minute. Blot the eggs dry with a paper towel.
- Assemble the eggs benedict: Place one poached egg on each muffin half with the bacon. Spoon hollandaise sauce over each egg.
- Make the sauce: Melt the butter in a saucepan, skim off the froth, and simmer for 15-20 minutes until clarified. In a separate pan, reduce the vinegar and peppercorns until almost evaporated. Add ice cubes to cool the vinegar. Whisk the egg yolks until frothy, then strain the vinegar mixture into the yolks.
- Whisk over heat: Place the bowl over simmering water and whisk for 2-3 minutes. Gradually add the clarified butter, whisking constantly. Add the lemon juice, cayenne, and salt to taste.
- Toss the greens: Toss the mesclun mix with lemon juice, olive oil, and salt. Serve alongside your Eggs Benedict.
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