Eggs Benedict Recipe
User Reviews
5
Eggs Benedict Recipe
Description
The hollandaise sauce is a smooth emulsion prepared by whisking egg yolks with lemon juice and wine over gentle heat until frothy, then slowly adding clarified butter for richness and thickness. Seasoned with salt and cayenne, it provides a tangy, creamy topping for the eggs Benedict.
Eggs are carefully poached in simmering water with vinegar to hold their shape, resulting in tender whites surrounding runny yolks. Each egg is cooked individually to maintain quality. The English muffins are toasted and Canadian bacon heated to add texture and savory flavor under the eggs.
Assembly involves layering the toasted muffin halves with warm Canadian bacon, topped with the poached eggs and finished with hollandaise sauce. Optional garnishes of chopped chives or parsley add color and mild herbal notes. Eggs Benedict is best served immediately while the eggs remain warm and hollandaise is freshly made.
Practical tips include separate storage of ingredients if preparing ahead, gentle reheating methods for hollandaise and eggs, and guidance for timing to ensure optimal freshness. The hollandaise sauce maintains its quality for about 30 minutes when kept warm in a covered pot.
Ingredients
For the Hollandaise:
- 4 egg yolk
- lemon juice of ½ lemon
- ¼ cup chardonnay wine
- 4-6 ounces clarified butter
- salt coarse salt and cayenne to taste
- cayenne pepper coarse salt and cayenne to taste
For the Eggs benedict:
- 8 egg
- 8 English Muffin toasted halves
- 8 lices Canadian bacon heated
- parsley optional, chopped fresh for garnish
- chive optional, chopped fresh for garnish
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
Hollandaise:
- Whisk together the egg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about 2 minutes.
- Add the bowl to a double boiler over low to medium heat and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl. This takes 3 to 4 minutes.
- Whisk while slowly drizzling in the clarified butter until it is completely emulsified. Remove from the double boiler, season with salt and cayenne, and set it aside.
Poached Eggs:
- Add some vinegar to a medium-size pot with water and simmer over low to medium heat.
- Stir the water using a spoon for 10 seconds to create a vortex. Add 1 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 2 to 3 minutes or until the egg whites are cooked but the yolk is runny.
- Remove the egg and season with salt and pepper. Repeat 7 more times with the rest of the eggs. You can also follow my poached egg recipe for multiple eggs at once.
- Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish of cayenne.
Notes
- Consume the prepared eggs Benedict immediately after poaching for best quality.
- Store hollandaise, poached eggs, Canadian bacon, and English muffins separately covered for up to 3 days; this recipe does not freeze well.
- Reheat hollandaise using a double boiler while whisking to maintain texture; re-poach eggs briefly in simmering water and re-toast muffins before assembling.
- Optionally garnish with minced fresh parsley or chives for added color and mild flavor.
- Hollandaise sauce will remain stable for up to 30 minutes when kept warm in a covered ceramic pot.
- Individual egg poachers or baskets can be used for making multiple poached eggs simultaneously.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 802 kcal
% Daily Value*
| Calories | 802kcal | 40% |
| Carbohydrates | 55g | 18% |
| Protein | 35g | 70% |
| Fat | 47g | 72% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 624mg | 208% |
| Sodium | 1179mg | 49% |
| Potassium | 497mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 735IU | 15% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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