Eggs benedict (wheat, egg)

Components of eggs benedict

Eggs benedict is a merging of several different components that all come together to make a delicious meal. Below goes over each layer from the bottom up, and what each ingredient brings to the overall dish.

English muffins

I used to make these myself, but I’ve also bought them from the store. My favorite used to be sourdough, since it adds a level of flavor complexity. These make a wonderfully firm base to hold the rest of the layers.

Sausage

Sausage adds a salty aspect that really rounds out the flavor of the Eggs Benedict. Thinly sliced store-bought sausage (like chorizo or pepperoni) definitely does the trick. The ones I get are about the same diameter as the English muffins I use, so 2 is a good number for me.

Hash browns

This may be an unconventional ingredient, but for my husband, it is a necessity. If you’re not convinced with putting them on the Eggs Benedict themselves, they would be great on the side. We have tried and failed to make them from scratch so many times that we are much happier with buying the frozen ones from the store.

Vegetables

I’m sure a variety of other vegetables would do, but our go-tos are avocado and tomato. Nice, thin slices add a great amount of flavor and freshness, as well as maintain a level base for the eggs.

Poached eggs

There are a few different methods to poach eggs, but the way I make them can be found here.

Hollandaise sauce

This is the final piece to the puzzle, but one of the most important. It is the topping that brings a pop of color and ultimately brings the dish together. Recipe here.

Putting it all together

Eggs benedict is all about individual components coming together. Once you know the ingredients, all that’s left is to assemble them. It’s pretty straightforward, so I’ve just given the basics and some tips I’ve learned from experience.

1. Split open the English muffins with a fork to preserve the holes. Top with sausage, hash browns, then the sliced vegetables. (You want to make it level so the eggs sit well on top.)
2. Poach the eggs, then place one on each half.
3. Make the hollandaise sauce. Pour over each egg evenly.

Notes

• The ideal serving size would be 2-4 halves per person, depending on how hungry they are.
• If you make the components separately (which I often do), you probably want to warm it up afterwards. Assemble the eggs benedict (minus the hollandaise sauce) and place in the oven at 350°F for 5 minutes. Top with sauce before serving.

Eggs Benedict (wheat, egg)

Yield: 2 servings/6 halves

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

A filling, rich breakfast that always satisfies.

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Ingredients

• 3 English muffins
• Hashbrowns
• 12 slices chorizo or thinly sliced sausage
• 1 avocado
• 1 tomato
• 6 poached eggs
• Hollandaise sauce

Instructions

1. Split open English muffins. Toast for a few minutes until lightly toasted but not crunchy. Remove from oven and set aside.
2. Top with sausage, hash browns, then the sliced vegetables. (You want to make it level so the eggs sit well on top.)
3. Poach the eggs, then place one on each half.
4. Make the hollandaise sauce. Pour over each egg evenly.

Notes

The serving size can range between 2-4 halves per person, depending on how hungry they are. Adjust the amounts accordingly.

To warm up before serving, assemble the eggs benedict (minus the hollandaise sauce) and place in the oven for 5-7 minutes at 400°F. Top with sauce then serve.