Host a Great Holiday Brunch!
One of my favorite holiday parties to host is brunch! Brunch and everything about it makes me happy, but specifically the delicious food. Everything from waffles to pancakes to my all-time favorite: Eggs Benedict! Every time I’m at brunch, it’s the one dish I always order – gorgeously poached eggs, a delicate Hollandaise sauce, all atop the perfectly buttered English muffin and Canadian bacon.
Hosting a brunch during the holidays is a fun way to get friends together, so why not treat them to one of the best brunch dishes? You might think Eggs Benedict are impossible to make at home, but let me tell you, my friends, they are not! First, we start with the correct cookware: American Kitchen’s 2-quart Premium Stainless Steel Saucepan, equipped with the Stainless Steel Double Boiler Insert, is the only set you’ll need: the bottom one for poaching the eggs and the double boiler insert for whisking that Hollandaise sauce. So you won’t be dirtying endless bowls and pots – just one set! The key to a silky smooth Hollandaise sauce is not overcooking the eggs in the sauce – so here are some of my tips:
Don’t stop whisking! For the couple of minutes it takes to make, you’ll have to whisk constantly so the eggs don’t cook on the bottom of the pan.
Keep the bottom pot of water to a low simmer, no more. If you think the eggs are getting too hot, you may remove the insert and set it on the counter, still whisking so it cools down.
Another way to cool down eggs when they threaten to cook is by adding a tablespoon of cold water – which improves the sauce’s end texture.
Eggs Benedict are a delightful breakfast recipe – make them this holiday season and you’ll impress your guests!
Eggs Benedict Serves 6
6 English muffins, halved and toasted
12 slices Canadian Ham, sauteed
12 large eggs
4 tablespoons vinegar – for poaching
For the Hollandaise sauce:
1 lemon, juiced
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
4 tablespoons water
4 large egg yolks
2 sticks unsalted butter, melted
salt and pepper, to taste
1. Simmer water in a pot and top with double boiler insert. Add lemon juice, Worcestershire and Tabasco sauce, water, and egg yolks in it and whisk over lightly simmering water. (Note: you may remove insert from simmering pot if mixture gets to hot – avoid cooking the yolks.)
2. Whisk until frothy and very slowly drizzle in the melted butter (this should take about 5-8 minutes). Continuously whisk until “ribbony” effect. Season with salt and pepper and remove from simmering water pot.
3. To poach eggs, add vinegar to simmering water and crack eggs slowly. Cook for 3-4 minutes until whites are set. You can cook four eggs at a time.
4. Top toasted English muffin with Canadian bacon and poached egg. Drizzle with Hollandaise sauce and serve immediately.
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