Recreate a restaurant favorite right in your own kitchen. No need to be intimidated - this recipe is simple, delicious, and perfect every time!
If you've ever struggled with hollandaise sauce in the past, or been intimidated by the thought of making it, fear no more. This recipe makes a simple hollandaise sauce that is delicious every time.
This makes a special weekend breakfast that will quickly become a favorite.
You can cover the sauce and keep it warm while you finish poaching the eggs and toasting the english muffins, but I don't recommend making the sauce ahead of time. It's best served at the time of making it.
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Eggs Benedict
serves 4
ingredients:
2 T. white vinegar
2 T. white vinegar
1 t. salt
8 large eggs
4 English muffins, split (and toasted, if desired)
8 slices Canadian Bacon (warmed either in a fry pan or microwave if desired)
Hollandaise sauce ingredients:
(can be made up to 3 days in advance, refrigerated and reheated carefully in the microwave)
12 T. unsalted butter, softened and cut into 12 pieces
6 large egg yolks
1/2 c. boiling water
2 t. lemon juice
pinch of salt
Prepare the eggs:
8 large eggs
4 English muffins, split (and toasted, if desired)
8 slices Canadian Bacon (warmed either in a fry pan or microwave if desired)
Hollandaise sauce ingredients:
(can be made up to 3 days in advance, refrigerated and reheated carefully in the microwave)
12 T. unsalted butter, softened and cut into 12 pieces
6 large egg yolks
1/2 c. boiling water
2 t. lemon juice
pinch of salt
Prepare the eggs:
Fill a large skillet 3/4 full with water. Add vinegar and 1 t. salt and bring to a boil over high heat. Break the 8 large eggs into 3 coffee cups (3 eggs in 2 cups and 2 eggs in 1 cup).
To make the sauce:
Set a large heat-resistant bowl over a medium saucepan filled with 1/2 inch of barely simmering water. Make sure the water does not touch the bowl. Whisk the butter and egg yolks in the bowl until the butter is melted. Slowly add the boiling water, whisking constantly. Continue whisking until thickened and sauce registers 160 degrees Fahrenheit, 7-10 minutes. Remove the sauce from the heat and stir in lemon juice and salt. Set aside.
To Make the eggs:
While the sauce is thickening, and once the water just comes to a boil, carefully pour the eggs into the skillet (from the coffee cups). Cover the pan, remove from heat, and poach until the whites are set but the yolks are slightly runny, 5-7 minutes. (I have found that if the water comes to a full boil, 5 minutes is all it takes, however, if I add the eggs when the water just starts boiling, 6 minutes typically works.) Using a slotted spoon, transfer the eggs to a paper-towel lined plate.
Assembly:
Lay the English muffins (1 full muffin per person) on each plate. Top each with 1 slice the warmed Canadian bacon. Arrange 1 poached egg on top of each muffin. Spoon 1-2 T. hollandaise over each egg. Serve, passing remaining sauce at the table.
Enjoy!
To make the sauce:
Set a large heat-resistant bowl over a medium saucepan filled with 1/2 inch of barely simmering water. Make sure the water does not touch the bowl. Whisk the butter and egg yolks in the bowl until the butter is melted. Slowly add the boiling water, whisking constantly. Continue whisking until thickened and sauce registers 160 degrees Fahrenheit, 7-10 minutes. Remove the sauce from the heat and stir in lemon juice and salt. Set aside.
To Make the eggs:
While the sauce is thickening, and once the water just comes to a boil, carefully pour the eggs into the skillet (from the coffee cups). Cover the pan, remove from heat, and poach until the whites are set but the yolks are slightly runny, 5-7 minutes. (I have found that if the water comes to a full boil, 5 minutes is all it takes, however, if I add the eggs when the water just starts boiling, 6 minutes typically works.) Using a slotted spoon, transfer the eggs to a paper-towel lined plate.
Assembly:
Lay the English muffins (1 full muffin per person) on each plate. Top each with 1 slice the warmed Canadian bacon. Arrange 1 poached egg on top of each muffin. Spoon 1-2 T. hollandaise over each egg. Serve, passing remaining sauce at the table.
Enjoy!
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