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Traditional Eggs Benedict
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- #81758
Ahh, the classic eggs Benny. It can seem overwhelming with all the different components to manage at once. Don't fret. This recipe breaks it all down and even makes the hollandaise easier than ever to master.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Hollandaise Sauce
4 egg yolks
1 cup butter, melted and barely warm
1 tablespoon fresh lemon juice
1 dash black pepper
1 dash cayenne pepper
Eggs
8 eggs
2 tablespoons white vinegar
8 slices Canadian bacon
4 English muffins, split
butter or margarine
salt to taste, optional
capers, chives, or parsley to garnish
directions
Preheat the broiler.
Hollandaise Sauce: Place the egg yolks in a blender and process until smooth on low speed. Slowly add the melted butter through the feeder hole in the lid. Add the lemon juice along with the black pepper and cayenne. Process until the sauce has thickened but do not overmix it.
Poached Eggs: Bring a large saucepan of water to a gentle simmer and add the vinegar, if desired. Crack one egg into a small bowl, then slide it into the water. Cook for 3 to 4 minutes, or until the white is set and the yolk is still soft. Remove with a slotted spoon and drain well. Repeat with the remaining eggs. You can do 2-3 eggs at a time, depending on how large your saucepan is. You don't want to crowd the eggs. Set the drained eggs aside and keep warm (you can put them on a plate and cover with foil).
Place the split English muffins and Canadian bacon on a lightly greased baking sheet. Place in the oven under the broiler for 3-4 minutes or until lightly browned. Remove from the oven and butter the muffins if desired.
Place two muffin halves on each serving plate. Top each with a slice of Canadian bacon and a poached egg. Sprinkle the egg with a dash of salt if desired. Pour the Hollandaise sauce over each egg. Sprinkle with capers, chives, or parsley and serve immediately.
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recipe tips
Use room-temperature eggs for hollandaise sauce to prevent it from curdling.
Pour the melted butter slowly into the blender for a smooth and creamy hollandaise.
For a lighter hollandaise sauce, use clarified butter instead of regular melted butter.
Add a pinch of Dijon mustard to the hollandaise sauce for a tangy flavor.
Try different herbs and spices in the hollandaise sauce for a unique twist.
To avoid overcooking the eggs, make sure the water for poaching is at a gentle simmer, not a rolling boil.
You can make the hollandaise sauce ahead and refrigerate it, then gently reheat it before serving.
For a healthier version, use turkey bacon or smoked salmon instead of Canadian bacon.
common recipe questions
Can I make hollandaise sauce without a blender?
You can make hollandaise sauce using a double boiler method, but the blender method is quicker and easier.
How can I easily reheat poached eggs?
To reheat poached eggs, place them in hot water for a few seconds or microwave them for a short period.
Do I have to use Canadian bacon?
You can use any type of ham or even smoked salmon as a substitution for Canadian bacon in Eggs Benedict.
What can I use as a substitute for English muffins?
You can substitute English muffins with any bread or biscuit of your choice.
Can I omit the cayenne pepper?
You can omit the cayenne pepper if you prefer a milder hollandaise sauce.
How long can I store hollandaise sauce?
Leftover hollandaise sauce can be stored in an airtight container in the refrigerator for up to 2 days.
Can I freeze hollandaise sauce?
It is not recommended to freeze hollandaise sauce as it may separate and lose its texture when thawed.
nutrition data
Nutritional data has not been calculated yet.
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