How to Make Eggs Benedict
Chef Blake in the Rada Kitchen demonstrates how to make Eggs Benedict. A delicious breakfast recipe perfect for Easter brunch. This is a great recipe to try after you have checked out the Hollandaise mother sauce post.
- two eggs
- english muffins OR crumpets
- sliced tomatoes, asparagus, zucchini, and squash
- garlic, shallots, Asian greens, and some fresh parsley for garnish
- hick cut hickory smoke ham
- a pinch of oil
- Hollandaise sauce
- butter, or clarified butter
Beforehand, prepare some Hollandaise sauce. You can find a link for that recipe above.
Start out by adding a little bit of oil to a pan, place your vegetables in there and let them cook for a while.
Time to poach some eggs. This sounds scary, but it is actually really easy to do! Set up a pot of boiling water, then turn it down to a low simmer. Now pour a couple cracked eggs into the boiling water.
Let them cook for a little bit. Make sure they don’t get stuck to the bottom of the pan, then the yolk will crack and break into the water! Let them cook to your preference, either runny or medium.
Add the garlic, shallots, and greens to the vegetables and cook for a little bit. Remove those from the pan and cook the ham for until heated.
Butter your english muffins or crumpets and toast in the oven for a little bit. Now comes the fun part! Stack your egg, vegetables and ham on to your muffin or crumpet.
Garnish with some parsley and drizzle the Hollandaise sauce on top.
So there you have it! Your very own eggs Benedict recipe. This is a great recipe to serve for a fancy breakfast and people will be very impressed by your cooking skills. Let us know about your experience with this recipe or leave us a question below!
This is the spoon that Chef Blake used while cooking his poached eggs. The cook’s spoon with holes was designed with you all in mind! It is easy to use, with a comfortable handle and a large bowl to easily be able to
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Check out this video to learn more about eggs Benedict and egg poaching with Chef Blake!
Start Eggs Benedict Video Transcript
Hello, and welcome to Rada’s Test Kitchen. My name is Blake and today we are going to be putting together egg Benedict. I’m going to be explaining a few different styles. I really wanted to get it out before Easter time because I really think it is something that’s good for Easter Sunday. What I have here is a Hollandaise, which some thing you’ll be able to reference back to some of other videos, from when we did the mother sauces and I explained how to do the Hollandaise sauce. But that is one of the key components for the sauce.
We have an English muffin here, which is a whole wheat English muffin. We also have a crumpet which is another option for instead. We have some vegetables. We have tomatoes, which I got some vine ripes and cut them on thick, thick, chunks; we have some fresh asparagus, some fresh zucchini, squash, garlic and shallots, some Chinese or Asian greens as some fresh parsley which we are going to use as a garnish. Thick cut hickory smoke ham and some fresh poached eggs. Which I have some fresh eggs here that we are going to poach, so I’ll show you how to do that. I have some clarified butter left over from making the hollandaise sauce and that is what I’m going to brush on the bread while toasting it.
In our pan we got a little over medium heat. We just want to start out high were going to put the fresh zucchini that should be enough for this. We got some asparagus on there put a little seasoning in there and we’ll let that go. I’m going to take the tomato, salt it. Find room in the pan for them. We’re going to let those cook. So right now we have our poaching water going at a full boil. I’m going to turn the heat down to medium heat for a low simmer. I’ve got my eggs in a ceramic here, two cracked eggs in a ceramic. What you do is put those eggs in gently, you don’t want to the bubbles going too hard because you don’t want to beat up those eggs. You’ll see that it is a really slow simmer. After the egg cooks a little bit I like to take the cooks spoon with holes in it and I am going to go underneath it with the hand’s of a surgeon and I am going to pick that egg off of the bottom of the pan so it doesn’t stick. You just have to move it a little bit very gently; what that does is that some times those proteins get stuck on the bottom of the pan and when you go to move it, it breaks the yoke and then it seeps into the water. So that is just a little thing I do.
One important thing is that you want to make sure the egg is completely covered with water. If there is a little part of the top of the egg that isn’t covered, it won’t cook properly. It won’t look the same, so if these are cooked to your liking right now, they are very easy, pretty runny in the middle. If that is how you like it, you can take it out and put it in some water or put it on a plate to stop the cooking process. It will carry over a little bit. If you like the medium egg, you can keep it in a little longer. Once it is firm to the touch, it’s a good indication that it is getting to the medium stage.
Alright so to finish the vegetables I’m going to add in the shallots and garlic and let those cook together because I don’t want them to burn. So I wanted to add them into the vegetables at the end of the cooking process. Let them sweat out a little bit. Add the greens, let them sauté together. And then we are going to just lay these pieces of ham in here and let these brown on the side. Very carefully with this cook spoon, pick the egg up and drop in some what to just kind of stop the cooking process. Take this out, set the ham on the plate. Shut the heat off and bring that over here. So here we have our toasted crumpets I just put it on the stoneware and toast them in the oven with a little bit of clarified butter on the top. We’ll do one of each. It doesn’t really matter; it is all about personal preference. So I’m going to go ahead and take this cooked tomato, throw it right on top, this other cooked tomato, some ham. Now we’ve got these eggs which we’ve gotten out of the water, cooled off. If you need to heat them back up, just toss them right in the water. So they are warm on the outside, like so.
Now we can put the vegetables on and around. Ok, get that hollandaise nice and stirred up and just drizzle that over the top. Wow, looks beautiful. And there we go, clean up the edges a little bit. Sprinkle a little paprika on top, garnish it however you would like. Well, here is our vegetable eggs Benedict. Different variations we have. You can put the Oscar, which is lumped crab meat; Florentine, which is sautéed spinach and tomatoes. Eggs Hemingway, which is salmon instead of ham. If you want, just search the variations of Eggs Benedict.
I hoped you learned something, I hope you enjoyed it. I hope you can surprise your family with something a little special for Easter. So thanks for watching and make sure you comment on our videos!
End Eggs Benedict Video Transcript