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The Perfect Weekend Brunch

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“Brunch puts you in a good temper. It makes you satisfied with yourself and your fellow beings. It sweeps away the worries and cobwebs of the week.” —Guy Beringer, proposing an alternative to Sunday dinner (1895)

Brunches are special. It’s a weekend treat to sit down to a meal you don’t have every day with a menu of foods all its own. Share this Eggs Benedict recipe with your family and friends one weekend and enjoy the feeling of camaraderie and relaxation. Don’t worry—Eggs Benedict is easier to make than you think!

Eggs Benedict

Serves Four

Eggs Benedict is easier to make than you think, but timing is absolutely everything. Use an oven heated to a low temperature to keep ingredients warm as you build your brunch from the bottom up. Serve with a simple side like sliced fruit.

  • 4 English muffins
  • 8 slices of Canadian bacon
  • 8 eggs plus 3 egg yolks
  • 1 teaspoon of white or apple cider vinegar
  • 6 tablespoons of butter, softened
  • 1 teaspoon of freshly squeezed lemon juice
  • Salt
  1. Toast both halves of 4 English muffins. Leave them a little on the soft side. Put all eight halves on a baking sheet in the oven.
  2. Fry 8 pieces of Canadian bacon. Add one slice on top of each English muffin half.
  3. Poach 8 eggs:
    • Heat 1 inch of water to a boil in a small, deep skillet. Once it is boiling, lower the heat until it barely bubbles. (Reaching the perfect temperature on an electric range takes a little practice.)
    • While the water is boiling, crack 1 egg each into 4 separate mugs. Pre-cracking the eggs helps you get them into the water at about the same time so they cook more evenly.
    • Add 1 teaspoon of salt and 1 teaspoon of white of apple cider vinegar to the bubbling water.
    • Slip each egg into the water. Dip the lip of the mug under the water to add the egg as gently as possible.
    • Let the eggs cook until they only wobble slightly to the touch—3 to 5 minutes. The white should be set and the yolk should have filmed over.
    • Carefully remove each egg with a slotted spoon. Let each egg drain for just a moment before topping each English muffin with an egg.
  4. Prepare the hollandaise sauce.Hollandaise sauce is quick and easy, but it does demand almost undivided attention.
    • Separate 3 eggs. Retain the yolks. Over very low heat, whisk the yolks together with 2 tablespoons of water and a dash of salt in a small saucepan.
    • Whisk constantly 3 to 5 minutes, until the yolks turn begin to thicken. They should be light and foamy. Immediately remove the pan from the heat if the yolks begin to form solid lumps. Whisk for 1 minute before returning them to the heat.
    • Remove the saucepan from the heat.
    • Stir in the butter, 2 tablespoons at a time.
    • Return the heat and whisk until the sauce is thick and bright yellow.
    • Add the lemon juice and salt to taste.
  5. Plate the English muffins. Top with a drizzle of hollandaise and a sprinkle of paprika. Serve immediately.

Other Ideas for a Great Brunch

  • Set a beautiful table. A well-set table adds a touch of elegance and class that invites your guests to really relax.
  • Plate food beautifully. Small, artistic portions not only make a table more beautiful, but they also encourage people to slow down and savor what they have.
  • Treat your guests to a fun summer cocktail. Cocktails, especially bubbly ones, are a cheerful way to help guests feel comfortable and at ease.
  • Ask for help. Brunch is an intimate meal. Don’t be afraid to ask for help setting the table, cutting up fruit, or cleaning up. Getting the work done quickly will leave everyone with plenty of time to enjoy themselves.
  • Set aside the day as a day of rest. You’ll enjoy a peaceful brunch more without a day of chores looming over your head. Try to limit your weekend work to one day and give yourself and your family a mini-break once a week.

How to Cook Everything is a great resource for other delicious brunch recipes.

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