These variations on the classic eggs Benedict recipe are the gold standard of the brunch menu and offer enough choice for everyone, from meat eaters to veggies. The eggs take centre stage here, while the filling is there mainly to add a bit more flavour.
Eggs Benedict: the classic brunch, three ways
This recipe is for three people, to showcase the three main different ingredients to add to the eggs:
- Medium eggs, 3
- English muffins, 3
- Spinach, 50 grams, for the Florentine
- Smoked salmon, 50 grams, for the Royale
- Thinly sliced ham, 50 grams
For the Hollaindaise sauce:
- Egg yolks, 3
- Unsalted butter, 150 grams
- Juice of one large lemon
- A dash of white vinegar
- Salt, to taste
1. Bring a large pan of salted water to the boil. Take off the heat once the water is boiling and poach the eggs for two minutes by cracking them straight into the water.
3. Take the poached eggs out. Now make the Hollandaise: melt the butter in a pan and whisk the egg yolks in a heat-proof mixing bowl. Bring the water in the poaching pan back to the boil. Add the butter, lemon juice and salt to the egg yolks and gently whisk over the pan of boiling water. You want gently steaming action but no more, to prevent overcooking. You may find that the sauce is now tart enough; if not, add a dash of vinegar.
4. Lay out the muffin halves on plates. Line them with the salmon, ham, and gently steamed or wilted spinach (depending on preference), lay the eggs on top, and pour over the Hollandaise. Voila, your have three variations on eggs Benedict.