How to Cook Naked Eggs Benedict: A Modern Take on Classic Brunch
Elevate your brunch game with Naked Eggs Benedict, a delightful deconstruction of the classic dish that puts a modern twist on traditional flavors. This vibrant plate features perfectly poached eggs resting atop crispy toasted English muffins, complemented by a rich and velvety hollandaise sauce. Whether you prefer the smoky richness of bacon or the fresh taste of smoked salmon, this recipe allows you to customize each serving to your liking. Easy to prepare yet impressive to serve, Naked Eggs Benedict is sure to become a favorite for special occasions or leisurely weekend mornings.
Naked Eggs Benedict: A Deconstructed Delight
Introduction:
Naked Eggs Benedict is a modern twist on the classic breakfast favorite, featuring perfectly poached eggs served over crispy English muffins, drizzled with a creamy hollandaise sauce. This dish allows each component to shine, making it not only delicious but also visually stunning. Perfect for brunch or a special breakfast at home!
Ingredients:
For the Poached Eggs:
- 4 large eggs
- 1 tablespoon white vinegar
- Salt, to taste
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper, to taste
For Serving:
- 2 English muffins, split and toasted
- 4 slices of cooked bacon or smoked salmon (optional)
- Fresh chives or parsley, chopped, for garnish
- Sliced avocado (optional)
Instructions:
1. Prepare the Poached Eggs:
- Fill a saucepan with water and bring it to a gentle simmer. Add the vinegar to the water.
- Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center.
- Cook for about 3-4 minutes, until the egg white is set but the yolk remains runny. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.
2. Make the Hollandaise Sauce:
- In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and frothy.
- Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Gradually whisk in the melted butter until the sauce thickens.
- Season with salt and a pinch of cayenne pepper. Remove from heat and set aside.
3. Assemble the Dish:
- Place a toasted half of an English muffin on each plate. If using, layer on a slice of bacon or smoked salmon.
- Gently place a poached egg on top of the muffin.
- Drizzle the warm hollandaise sauce generously over the egg.
- For added flavor, top with sliced avocado and garnish with chopped chives or parsley.
4. Serve and Enjoy:
- Serve your Naked Eggs Benedict immediately, allowing your guests to enjoy the delightful combination of textures and flavors.
