How to Make the Ultimate Eggs Benedict In 4 Easy Steps
There’s an art to the lazy day breakfast. Scrambling eggs or stirring oatmeal during the work-week? That’s a necessary skill. Making a stack of buttery waffles or perfect pancakes? That’s a lifelong asset. Every man needs to master a breakfast that can impress an overnight guest, satisfy a family, or give him a sturdy base for a long day of hard work—a meal that goes above and beyond the basics.
These types of meals require work, but the effort and patience are worth it. Take eggs benedict. You have to slow-simmer poached eggs. You have to whisk like mad to whip your own hollandaise sauce. And you have to plan out the steps in order to make sure all the components hit the plate at once. But when you do? You haven’t simply made breakfast. You’ve created a masterpiece.
Here, chef Shlomi Biton of Mezetto in New York City, shows you how to make the ultimate eggs benedict in four steps. Cook it. Eat it. Share it. Own it.
Step #1: Poach Perfect Eggs
There are many delicious ways to eat an egg, but an eggs benedict with scrambled eggs is like Padma Lakshmi and Salman Rushdie—the pairing always seems off.
To match the silky texture of hollandaise sauce, you want the runny yolks and delicate white of a poached egg.
Step #2: Whip Silky Hollandaise
This egg-and-butter sauce is tricky to make, but with a careful eye and some serious elbow grease, you’ll create restaurant-quality hollandaise.
4 egg yolks
Juice from 1 lemon
Pinch ground white pepper
Pinch cayenne pepper
1 stick butter, melted
¼ tsp salt
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1. Fill the bottom of a double boiler halfway with water. Or, if you don’t have a double boiler, fashion one out of a large pot and a stainless steel mixing bowl.Make sure that the water doesn’t touch the underside of the bowl. Bring the water to a gentle simmer.
2. Add the egg yolks, lemon juice, white pepper, cayenne pepper, and 1 Tbsp water to the top of the double boiler and whisk continuously to avoid overcooking the eggs and causing the sauce to clump.
3. Continuing to whisk, gradually add the melted butter 1 to 2 Tbsp at a time. If the hollandaise begins to clump, add a tsp or two of hot water. Repeat until all of the butter is incorporated. Season with salt when ready to serve. Makes 8 servings.
Step #3: Sub In Sauteed Greens
Ham usually acts as the meaty foundation of an eggs benedict, but because the dish is already so decadent, it's almost overkill. Try swapping it out for hearty sautéed kale, which still has the backbone to stand up to the full flavours of the dish, but brings some balance.
Plus, bonus points for eating something green!
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Step #4: Bring The Heat
As any man who's doused his eggs with hot sauce knows, a little heat can shake your taste buds awake at breakfast. Tabasco or Frank's are fine, but if you want a serious burn that complements eggs benedict, check out harissa, an African spice and pepper blend. Stir a tablespoon or two into your hollandaise sauce before using it to coat your eggs. Use the leftovers to marinate chicken, as the secret ingredient to a bloody mary, or use as a sauce for fish.
4 cups red roasted peppers
10 garlic cloves
Juice from 1 lemon
½ cup cilantro
1 cup crushed red pepper flakes
1 Tbsp ground cumin
1 cup canola oil
Salt and pepper, to taste
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1. In a food processor, add the red peppers, garlic, lemon juice, cilantro, crushed red pepper flakes, and cumin and puree until smooth.
2. Gradually add the oil, continuing to puree, until sauce-like. Season with salt and pepper to taste.