Eggs Benedict is a brunch staple that balances indulgence and sophistication. Traditionally made with Canadian bacon, this version replaces it with tender, sliced smoked turkey for a savory upgrade. Here’s a step-by-step guide to making this irresistible dish, complete with prep and cook times, tips for perfect poached eggs, and a velvety homemade Hollandaise sauce.
Eggs Benedict
Prep Time: 10 min
Cook Time: 20 min
Ingredients
For the Eggs Benedict:
- 4 English muffins, halved and toasted
- 8 slices of smoked turkey
- 8 large eggs
- 1 tablespoon white vinegar (for poaching water)
- Fresh chives, finely chopped (optional, for garnish)
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper to taste
Preparation
Prepare the Hollandaise Sauce
- Set up a double boiler: Place a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water.
- Whisk the yolks: Add egg yolks and lemon juice to the bowl. Whisk continuously until the mixture thickens slightly (about 2–3 minutes).
- Incorporate the butter: Gradually drizzle in the melted butter while whisking constantly. The sauce should become thick and creamy.
- Season: Add a pinch of salt and a dash of cayenne pepper. Remove the bowl from heat and keep the sauce warm by covering it or placing it in a thermos.
Poach the Eggs
- Boil water: Bring a medium-sized pot of water to a gentle simmer. Add white vinegar to help the egg whites set.
- Create a vortex: Use a spoon to swirl the water into a gentle whirlpool.
- Cook the eggs: Crack one egg into a small bowl and gently slide it into the water. Cook for 3–4 minutes for a runny yolk. Use a slotted spoon to remove the egg and drain it on a paper towel. Repeat for the remaining eggs.
Assemble the Eggs Benedict
- Toast the muffins: Toast the English muffin halves and place two on each plate.
- Layer the turkey: Lay a slice of smoked turkey on each muffin half.
- Add the eggs: Gently place a poached egg on top of the turkey.
- Drizzle the sauce: Generously spoon Hollandaise sauce over each egg.
- Garnish: Sprinkle with chopped chives for a pop of color and flavor.
Serving Tips
Pair your Eggs Benedict with a fresh arugula salad or roasted potatoes for a complete meal. A side of fresh orange juice or a mimosa complements the dish beautifully.
Pro Tips for Success
- Keep Hollandaise smooth: If the sauce gets too thick, whisk in a teaspoon of warm water.
- Perfect poaching: Fresh eggs work best, as their whites hold together better during cooking.
- Time-saving tip: Poach eggs ahead of time and reheat them briefly in hot water before serving.
Elevate your next brunch with this delightful Eggs Benedict recipe featuring sliced smoked turkey. The combination of smoky, tender turkey, rich Hollandaise sauce, and perfectly poached eggs is guaranteed to impress. Bon appétit!