We’ve always loved starting our day with a dish that’s as elegant as it is satisfying, and Eggs Newport delivers just that. This classic breakfast favorite features perfectly poached eggs nestled on a base of toasted English muffins and rich hollandaise, offering a fresh twist on brunch traditions.
Hailing from the coastal charm of Newport Rhode Island, we’ve simplified this recipe to make it accessible for home cooks. Whether you’re hosting a weekend gathering or treating yourself, it’s a flavorful way to elevate your morning routine.
Ingredients
In our Eggs Newport recipe, we focus on fresh, high-quality ingredients to create a luxurious breakfast dish featuring perfectly poached eggs, toasted English muffins, and creamy hollandaise sauce. We order these as they appear in the preparation process, ensuring you have everything ready for seamless cooking.
Poached Eggs Components
- 4 large eggs: We select fresh eggs for optimal poaching results, as their firmness helps them hold shape beautifully.
- 1 tablespoon white vinegar: Added to the poaching water to help the egg whites set quickly and prevent feathering.
Base and Toasting Elements
- 2 English muffins: Split these in half and toast until golden and crisp to provide a sturdy base for the dish.
- 2 tablespoons unsalted butter: Use this to lightly butter the muffins after toasting, enhancing their rich, buttery flavor.
- 4 slices Canadian bacon or ham: Choose thick, quality slices that are pre-cooked for easy warming and a savory contrast to the eggs.
Hollandaise Sauce Ingredients
- 3 large egg yolks: These form the emulsion base, so we recommend using room-temperature yolks for a smoother sauce.
- 1/2 cup unsalted butter: Melted and clarified for the sauce’s silky texture and decadent taste.
- 1 tablespoon fresh lemon juice: Provides the essential tangy brightness that balances the sauce’s richness.
- 1/4 teaspoon salt: Season to taste, elevating the hollandaise without overpowering it.
- *Pinch of cayenne pepper: Optional for a subtle heat that adds depth to the sauce.
| Servings | Eggs | English Muffins | Butter (for sauce) | Lemon Juice |
|---|---|---|---|---|
| 2 | 4 | 2 | 1/2 cup | 1 tbsp |
| 4 | 8 | 4 | 1 cup | 2 tbsp |
Equipment Needed
To prepare our Eggs Newport recipe seamlessly, we rely on a few essential tools that ensure precision and ease in the kitchen. Gathering the right equipment beforehand helps us achieve perfectly poached eggs, silky hollandaise sauce, and toasted English muffins without any hitches.
Here’s a breakdown of the key items we need:
- Medium saucepan: For poaching the eggs; it should hold about 2-3 inches of water to allow the eggs to cook evenly.
- Slotted spoon: Essential for gently lifting the poached eggs from the water without breaking them.
- Double boiler or heatproof bowl: We use this to make the hollandaise sauce, preventing it from curdling by providing indirect heat.
- Whisk: A sturdy whisk is crucial for emulsifying the hollandaise sauce quickly and smoothly.
- Toaster or skillet: For toasting the English muffins to a golden brown; a skillet works if we prefer a bit of butter for extra flavor.
- Measuring cups and spoons: Accurate measurements are key for the sauce, so we always have these on hand for ingredients like lemon juice and butter.
- Cutting board and knife: These help us prepare any additional elements, such as slicing the Canadian bacon or ham.
With this setup, we’re equipped to execute each step with confidence and create a restaurant-quality dish right at home.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we guide you through the straightforward steps to craft Eggs Newport, ensuring a luxurious and flavorful breakfast experience.
Prepare the Ingredients
First, we focus on getting everything ready for seamless cooking. Begin by toasting the English muffins: Place two muffins in the toaster and set it to medium heat for 2-3 minutes until they turn golden and crisp, providing a sturdy base for our dish.
Next, prepare the Canadian bacon or ham: Slice 4 ounces into even pieces if needed, then heat a skillet over medium heat and cook them for 2-4 minutes per side until they develop a slight char and release a savory aroma that hints at the dish’s hearty profile.
For the hollandaise sauce, which adds a rich, buttery tang to Eggs Newport, separate 3 egg yolks into a heatproof bowl set over a saucepan of simmering water. Whisk in 1 tablespoon of lemon juice and a pinch of cayenne pepper if desired, then gradually drizzle in 1/2 cup of melted unsalted butter while whisking vigorously for about 2-3 minutes until the sauce thickens to a smooth, glossy finish that coats the back of a spoon.
Cook the Eggs
With ingredients prepped, we now poach the eggs to achieve that signature soft, runny yolk that defines Eggs Newport. Fill a medium saucepan with 3 inches of water and add 1 tablespoon of vinegar to help the egg whites set quickly—bring it to a gentle simmer over medium heat without letting it boil.
Crack 4 fresh eggs one at a time into a small bowl, then carefully slide each into the simmering water. Poach them for 3-4 minutes, gently swirling the water around the eggs to maintain their shape, until the whites are firm yet the yolks remain jiggly and vibrant, promising a creamy burst of flavor with every bite.
Use a slotted spoon to lift the eggs out, allowing excess water to drain, and transfer them to a plate lined with paper towels for a neat, dry finish.
Assemble the Dish
Finally, we bring it all together to create the elegant layers of Eggs Newport. Start by placing the toasted English muffins on serving plates, then layer each with a slice of the warm Canadian bacon or ham for a salty, meaty contrast.
Top with the poached eggs, positioning them carefully so their glossy whites and golden yolks stand out. Generously spoon the velvety hollandaise sauce over the eggs, letting it cascade down the sides for a visually stunning and indulgent effect that enhances the dish’s rich, tangy flavors.
Serve immediately to enjoy the perfect harmony of textures—from the crunch of the muffins to the tender eggs and creamy sauce—making this a memorable breakfast treat.
Conclusion
We’ve loved sharing our take on Eggs Newport, a dish that brings elegance to your table with minimal fuss. It’s a recipe that lets us create memorable mornings, blending rich flavors into something truly special.
As we experiment with it, we’re reminded how simple ingredients can deliver big results. Give it a try and make it your own—it’s sure to become a favorite in our kitchens.
Frequently Asked Questions
What is Eggs Newport?
Eggs Newport is a luxurious breakfast dish from Newport, Rhode Island, featuring poached eggs on toasted English muffins, topped with hollandaise sauce and Canadian bacon or ham. It’s a simplified version for home cooks, perfect for weekend brunches or special mornings, offering a balance of creamy, savory flavors.
What ingredients are needed for Eggs Newport?
You’ll need fresh eggs for poaching, English muffins, unsalted butter, Canadian bacon or ham, and hollandaise sauce ingredients like egg yolks, lemon juice, and melted butter. Optional cayenne pepper adds spice. This recipe serves about 4 people and focuses on high-quality items for the best taste and texture.
How do you poach eggs for this recipe?
To poach eggs, bring water to a simmer in a saucepan, add a splash of vinegar to help the whites set, then gently slide in cracked eggs. Cook for 3-4 minutes until the whites are firm but the yolk is runny. Use a slotted spoon to remove them carefully for a perfect, elegant finish.
What’s the best way to make hollandaise sauce?
Whisk egg yolks with lemon juice in a double boiler or heatproof bowl over simmering water. Gradually add melted unsalted butter while whisking until the sauce thickens and becomes creamy. Season with a pinch of cayenne pepper if desired. Keep it warm to avoid separation for that smooth, rich topping.
What equipment is required to prepare Eggs Newport?
Essential tools include a medium saucepan for poaching eggs, a slotted spoon for handling them, a double boiler or heatproof bowl for hollandaise sauce, a whisk for mixing, and a toaster or skillet for English muffins. Also, use measuring cups, spoons, a cutting board, and knife for prep to make the process seamless.
Can I make substitutions in the Eggs Newport recipe?
Yes, substitute Canadian bacon with ham or turkey bacon for a twist. If fresh eggs aren’t available, use the freshest possible for best poaching results. For hollandaise, swap lemon juice with a bit of vinegar if needed, but avoid it for the authentic taste. Always adjust based on dietary preferences while maintaining the dish’s core flavors.