40

min
  • breakfast & brunch

Embedding Eggs Benedict

The Embedding Eggs Benedict recipe is a delightful twist on the classic brunch dish. This version incorporates a secret ingredient to give it a unique spin, in true Iron Chef style. This recipe will surely elevate your brunch game and impress your guests.

  • SERVES
    4 people
  • PREP TIME
    20 minutes
  • Cook TIME
    20 minutes
Ingredients
  • 4 English muffins
  • 8 slices of ham or Canadian bacon
  • 8 eggs
  • 1 tablespoon white vinegar
  • Salt and pepper to taste
  • 2 tablespoons chopped parsley for garnish

For the Hollandaise Sauce:

  • 3 egg yolks
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • Salt to taste
  • Pinch of cayenne pepper
Directions
  1. Start by preparing the hollandaise sauce. In a blender, combine the egg yolks, lemon juice, Dijon mustard, and a pinch of cayenne pepper. Blend until smooth.
  2. Slowly pour in the melted butter while the blender is still running until the sauce is thick and creamy. Season with salt. Keep the sauce warm.
  3. Bring a large pot of water to a simmer, add the vinegar. Crack the eggs into individual bowls. Gently slide each egg into the simmering water. Cook for 3-4 minutes for a soft yolk.
  4. While the eggs are poaching, toast the English muffins and warm the ham slices in a pan.
  5. To assemble, place a slice of ham on each muffin half, followed by a poached egg. Drizzle with hollandaise sauce, season with salt and pepper, and garnish with chopped parsley.

Eggs Benedict is a classic American breakfast or brunch dish that originated in New York City in the late 19th century. The traditional version is an open-faced sandwich consisting of a poached egg, Canadian bacon, and hollandaise sauce on an English muffin. In this Iron Chef-inspired version, we add a twist to the classic hollandaise sauce by incorporating Dijon mustard for a piquant kick and a fuller flavor profile. This small change elevates the dish and provides a surprising and pleasant tang that balances the richness of the buttery sauce.

"The inspiration for this recipe came from a desire to enhance the traditional Eggs Benedict and give it a more complex flavor. The Dijon mustard in the hollandaise sauce adds a surprising depth to the dish."

This recipe is perfect for a leisurely brunch or a special breakfast. It's a restaurant-quality dish that you can easily prepare at home. The key is in the hollandaise sauce and the perfectly poached eggs. With a little patience and practice, you can master this dish and impress your family and friends. This Embedding Eggs Benedict is not just a meal, but an experience to savor. Enjoy the process and the delicious result.

breakfast & brunch