Eggs Benedict
User Reviews
4.7
9 reviews
Excellent
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Prep Time
30 mins
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Total Time
30 mins
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Servings
3 large servings
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Course
Breakfast
Eggs Benedict
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Make this eggs benedict recipe at home and impress all of your friends and family with this brunch classic.
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Ingredients
For the hollandaise:
- ½ cup butter salted
- 2 egg yolk
- 1 tablespoon lemon juice plus more to taste
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt fine sea salt
For the eggs benedict:
- 6 egg poached
- 3 English Muffin
- salt
- black pepper
- smoked paprika
Optional additions:
- ham sliced or Canadian bacon
- Bacon cooked, American style
- crab meat lump
- smoked salmon
- spinach sautéed
- arugula fresh
- asparagus steamed
- tomato slices, seasoned
Instructions
Make the hollandaise:
- Melt the butter in a small saucepan over medium-low heat.
- In a blender or in a large measuring cup with an immersion blender, combine the egg yolks, lemon juice, mustard, and salt.
- With the blender running, slowly stream in the warm melted butter, starting with a few drops at a time and gradually increasing the stream as the sauce starts to emulsify.
- Once all of the butter has been added, you can stream in hot water, a tablespoon at a time, if you desire a thinner hollandaise.
- Taste for seasoning, adding additional lemon juice or salt if desired.
To assemble:
- Poach the eggs (see notes). Set aside.
- Split the English muffins, toasting each of the halves.
- Top each English muffin half with any of your desired optional additions – a slice of Canadian bacon is considered traditional, but feel free to use anything you like. Top with a poached egg; season lightly with salt and pepper.
- Spoon the fresh hollandaise over each egg. Garnish with a sprinkle of smoked paprika and a sprig of dill, if desired. Serve immediately.
Notes
- Learn how to poach eggs.
- For a bit of heat, add a pinch of cayenne pepper or a few dashes of hot sauce to your hollandaise.
- In addition to thinning out thick hollandaise, hot water can be used to revive a broken hollandaise. Gradually add hot water, 1 tablespoon at a time, until the broken sauce comes back together.
- Hollandaise can be stored in an airtight container in the refrigerator for up to a day. Reheat using a double boiler over very low heat, stirring constantly. Remove the sauce from the heat as soon as it is warm. Use a few drops of hot water to bring the sauce back together if it splits.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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