Homemade Eggs Benedict
User Reviews
5
Homemade Eggs Benedict
Description
The recipe begins by preparing the Hollandaise sauce in a blender combining egg yolks, lemon juice, and dry mustard. Slowly blending in melted butter creates a thick and creamy emulsion seasoned with salt and pepper. For the base, English muffins and Canadian bacon are toasted under a broiler until lightly browned and warmed.
Eggs are poached gently in simmering water, which can include a bit of white vinegar to keep whites intact, cooking for 3 to 5 minutes depending on desired yolk consistency. The individual components are then assembled by layering bacon on muffin halves, topping with poached eggs, seasoning, and finishing with generous spoonfuls of Hollandaise sauce. Garnishes like paprika or parsley are optional.
To accommodate larger groups, eggs can be poached in small batches and held briefly in ice water, then reheated in simmering water before serving. The Hollandaise can also be made more traditionally using a double boiler and whisking method. Adding water adjusts sauce thickness if needed.
Ingredients
- 4 English Muffin split
- 8 lices Canadian bacon or ham
- 8 egg
- 1 package Hollandaise sauce or homemade below
- salt to taste
- black pepper to taste
Easy Hollandaise Sauce
- 3 egg yolk
- 1 tablespoon lemon juice fresh
- ½ teaspoon dry mustard powder
- ½ cup butter melted
Instructions
- To make the sauce, combine egg yolks, lemon juice, and dry mustard in a blender. Blend on low speed to combine.
- With the blender running on low speed, very slowly pour in the melted butter.
- Once the mixture becomes thick and creamy, stop blending and season with salt and pepper to taste. Set aside.
- Turn the broiler on to high. Arrange the English muffins and Canadian bacon on a baking sheet. Broil them for 2-3 minutes until the muffins are lightly brown and the bacon warms. Remove from the oven.
- Bring a pot of water to a boil, reduce heat to a simmer. Crack one egg into a small bowl and gently slip into the simmering water. Repeat with remaining eggs. Allow eggs to simmer 3-5 minutes or until they reach desired doneness.
- Place a warmed bacon slice on each English muffin half. Top each with a poached egg. Season with salt and pepper. Spoon hollandaise sauce over each egg. Optionally, garnish with paprika or parsley.
Notes
- If Hollandaise sauce is too thick, thin it slightly with a little water.
- Add a teaspoon of white vinegar to the poaching water to help egg whites hold together.
- Poach eggs for about 4 minutes for runny yolks with fully set whites.
- For larger groups, poach eggs in batches, cool in ice water, and reheat briefly before serving.
- Alternatively, make Hollandaise in a double boiler by whisking egg yolks and lemon juice with melted butter over simmering water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598 | 30% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 40g | 62% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 563mg | 188% |
| Sodium | 1094mg | 46% |
| Potassium | 419mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1379IU | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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