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Eggs Benedict has a fun and tasty past. Many believe it started in New York City. Some say a man named Lemuel Benedict created it in 1894. He asked for a late breakfast of poached eggs and hollandaise sauce on toast. His dish caught the eye of the chef at the Waldorf Hotel. The chef added ham and an English muffin. This dish became famous as Eggs Benedict.

Eggs Benedict

Discover the delightful world of Eggs Benedict, the ultimate brunch dish that perfectly combines rich flavors and history! Whether you're craving the classic or eager to explore unique variations, this guide has everything you need to impress your guests. Learn essential tips for making perfect poached eggs and creamy hollandaise sauce. Ready to elevate your brunch game? Click to explore the full recipe and indulge in a delicious dining experience!
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Ingredients
  

4 large eggs

2 English muffins, split in half

4 slices of smoked salmon

1 cup baby spinach

1 tablespoon white vinegar

1 tablespoon olive oil

Salt and pepper to taste

For the Hollandaise Sauce:

3 large egg yolks

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/2 cup unsalted butter, melted

Pinch of cayenne pepper (optional)

Salt to taste

Instructions
 

Make the Hollandaise Sauce: In a heatproof bowl, whisk together the egg yolks, Dijon mustard, and lemon juice. Place the bowl over a pot of simmering water (double boiler). Whisk continuously until the mixture thickens.

    Slowly drizzle in the melted butter while continuing to whisk until the sauce is smooth and creamy. If desired, add a pinch of cayenne pepper and salt to taste. Keep the sauce warm.

      Poach the Eggs: Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar to help the egg whites hold their shape. Crack each egg into a small bowl. Gently slide the eggs one by one into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny. Carefully remove the eggs with a slotted spoon and drain them on paper towels.

        Toast the English Muffins: In a separate pan, heat the olive oil over medium heat. Add the split English muffins and toast them until golden brown and crispy.

          Sauté the Spinach: In the same pan, add the baby spinach and sauté briefly until just wilted. Season with salt and pepper.

            Assemble the Eggs Benedict: On each toasted English muffin half, layer a slice of smoked salmon, a spoonful of sautéed spinach, and a poached egg. Generously drizzle the Hollandaise sauce over the eggs.

              Serve Immediately: Plate the Eggs Benedict on a warm platter or individual plates.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2

                  - Presentation Tips: Garnish with fresh herbs like dill or chives for a pop of color and flavor. Serve with a side of fresh fruit or a light salad for a balanced brunch.