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Simple Eggs Benedict

intro to making your own eggs benedict
Prep Time5 minutes
Cook Time13 minutes
Total Time30 minutes
Course: meal
Keyword: bread, eggs
Servings: 4 eggs benedict
Cost: $4

Ingredients

  • 2 sourdough english muffins
  • 2 large egg yolks
  • 1.5 Tbsp lemon juice (about half a lemon)
  • 4 Tbsp unsalted butter, room temperature
  • dash salt
  • dash cayenne
  • 1 round tomato, sliced (like beefsteak or on-the-vine)
  • 12 slices lemongrass salami
  • 1 spring parsley, chopped
  • 1 Tbsp salted butter (for spreading)
  • 4 large eggs

Instructions

  • Use a fork to pierce the english muffins in half to create 4 muffin bottoms. This creates the nice organic-looking texture rather than slicing it open.
  • Slice the tomatoes. If watery, let them sit on a paper towel. Chop the parsley and slice the salami if you haven't yet.
  • For the hollandaise sauce, whisk the egg yolks and lemon juice in a sauce pan. On low heat, continually stir the mixture until it evenly cooks and thickens. Add butter one tablespoon at a time. The final sauce should just barely be easy to drizzle. Season with salt and cayenne to taste. Set aside.
  • Everything should be ready at this point except the poached eggs. Bring a pot of water to boil. As it boils, start cracking one egg into a bowl. Use a slotted spoon to remove excess water in the egg whites. Once the water boils, vigorously stir it with a long spoon to create a cavity in the center. Quickly slip the egg in and cook it on a boil for 2.5 minutes. Remove with a slotted spoon, and let the water drip off over a paper towel. Repeat for the remaining eggs.
  • As the eggs poach, you can begin assembling. First, toast the muffins to your preference. Spread butter on top once they've slightly cooled. Top with a slice of tomato, then 3 slices of salami. When the poached eggs have cooked and slightly dried off, add it on top. Drizzle with the hollandaise sauce and garnished with parsley. Enjoy!

Notes

  • This goes by quick, so for the warmest, toastiest eggs benedict, make sure you have everything ready to go once you're starting to poach the eggs.
  • I used King Arthur's recipe for making my own sourdough english muffins.
    Hollandaise sauce is a pared down Julia Child's recipe. I like to use paprika with cayenne to mellow out the spiciness and still add color.
  • This is the Coro Food's salami