Mastering Restaurant-Worthy Eggs Benedict At Home | Fancy Foods To Fool Your Friends

Eggs Benedict are the king of the brunch table - and a surprisingly simple and scalable dish to make at home. [Recipe below.] In this video you'll learn the secrets and shortcuts to making a restaurant-worthy plate of Eggs Benedict at home, including a fool-proof lemony Hollandaise sauce and tricks for producing the prettiest poached eggs.

Eggs Benedict with Spinach
Serves 4

4 English Muffins
8 slices of Ham
8 cups of fresh Spinach (ca. 200 grams)
4 cloves of Garlic, crushed
8 Eggs
Salt
Pepper
Olive Oil
1 Tbs. White Vinegar or Lemon Juice

Hollandaise Sauce:
2 Tbs. Lemon Juice
2 Egg Yolks
Salt
Pepper
12 Tbs. Melted Butter (1.5 sticks)
Paprika or Cayenne (or dash of hot sauce)
Water (1-3 tsp.)

Heat a large skillet over medium-high and add in a drizzle of olive oil. Add the crushed garlic, spinach, a pinch of salt and pepper, and stir. Sauté until the spinach has softened and wilted and the garlic is fragrant. Remove from the heat and set aside.

Melt the butter for the Hollandaise sauce. Separate two egg yolks into a blender or container for an immersion blender, and add the lemon juice and a pinch of cayenne pepper, salt, and pepper. Blend well until the eggs and lemon are combined. With the blender running, slowly stream in the melted butter. The sauce will build and thicken as you go. Add in a bit of water to loosen the sauce to a thick but pourable consistency. Season with more salt, lemon, and cayenne pepper as desired and set aside.

Fill a large deep skillet or wide pot to ¾ full with water, and add in 1 Tbs. of white vinegar or lemon juice. Bring the water to a boil, then reduce the heat to very low, bringing the water down to a barely-moving simmer.

Meanwhile, toast the english muffins.

Once the water is ready, break an egg into a fine mesh strainer set over a bowl. Gently shake the strainer to loosen the wispy egg whites and use your finger or a scraping spatula to release them from the strainer.

Tip the strainer into the water and stir gently with a wooden spoon so the water wraps the egg around itself. Repeat with remaining eggs. Poach each egg until it is set, about 4-5 minutes. Use a slotted spoon to scoop the eggs out of the pot, strain the excess water, and set aside on a plate.

To serve, top each of the toasted english muffin halves with sautéed spinach and a slice of ham. Place a poached egg on top, drizzle with a generous amount of hollandaise sauce, and serve.
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