How To Make Eggs Benedict At Home
Every weekend, all over this great country, brunch spots serve up eggs Benedict by the dozens — all while wrangling byzantine Bloody Mary customizations and tantrum-prone toddlers and lines of hangry hipsters stretching out the door. How do they do it? Timing and technique! And believe our friends over at ChefSteps: You, too, can use timing and technique to serve up amazing eggs Benny at home, with zero risk of messing things up. Oh, and guess what else? Your saucy egg dish will be the best version that you — and your guests — have ever tasted.
First off, let's cover timing. When you plan ahead and can focus on one component of a dish at a time, a seemingly complex recipe doesn't just become doable — it becomes fun to make. As for technique, we use sous vide for the eggs and sauce, eliminating the risk of overcooking the former and "breaking" the latter (failing to emulsify and becoming runny and oily). With these once-tricky ingredients on lock, we can home in on the rest of the dish and time things out to a T.
Ready to cook? Check out the brief instructional video and the full recipe below to start making your Benny like a pro.
Can't-F*ck-It-Up Eggs Benedict
Servings: 6
Ingredients
2 2/3 tablespoons champagne vinegar
1/8 cup shallots, minced
1 1/3 sticks butter
Around 5 egg yolks
1/4 cup water
1 1/3 tablespoons lemon juice
Pinch of kosher salt
12 eggs
6 English muffins
Ham, thinly sliced, as needed
Dill, fresh, as needed
Directions:
ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. You can also get access to all of ChefSteps' Premium content — including paid classes and dozens of recipes available only to Premium members for a onetime fee — for the special price of $24 (regularly $39). Classes include Sous Vide: Beyond the Basics, Fluid Gels, French Macarons and more!