This Eggs Benedict recipe is one of those recipes that looks more complicated than it actually is.
However, there are four distinct layers to this recipe, which means a little planning is needed to ensure all components are nice and warm when ready to serve.
In addition, it may take a little practice to achieve perfectly poached eggs, but the process is pretty easy once you get the hang of it.
Eggs Benedict with Hollandaise SaucePrint Recipe
- Blender Hollandaise Sauce
- 6 tablespoons of unsalted butter
- 3 egg yolks
- 1½ tablespoons of lemon juice
- 1/8 of a teaspoon of salt
- 1/8 of a teaspoon of cayenne pepper
- 2-3 cups of warm water
- Eggs Benedict Ingredients
- 4 English muffin bottoms
- 2 tablespoons of unsalted butter, room temperature
- 6 cups of water, for boiling
- 1 tablespoon of white vinegar
- 4 large eggs
- 8 slices bacon
- Cayenne pepper, for garnish
- 1 tablespoons of fresh chives, chopped
Optional serving suggestion: Steamed or grilled asparagus pairs beautifully with the Hollandaise sauce.
1. Before starting, prep your work area by doing the following:
• Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet. Butter the English muffin bottoms and place on the prepared baking sheet, as shown. Set aside.
• Line a large plate with paper towels and set aside.
• Set up a warm water bath to keep the Hollandaise sauce warm by adding two cups very warm water to a shallow bowl. (Avoid overly hot water as it can cause the eggs to solidify). Set aside.
• Fill a pot with 6 cups water and set over high heat. Add one tablespoon white vinegar and bring to a rapid boil.
• Add six tablespoons butter to a small skillet set over medium heat. Stir until completely melted, then reduce heat slightly to keep warm and bubbly while preparing the sauce.
2. Add the eggs yolks, lemon juice, salt, and cayenne pepper to a blender and blend on high for 20-30 seconds, then slowly drizzle the warm, melted butter into the blender while it is still operating. Continue blending on high for 1-2 minutes, or until the sauce is emulsified and reaches a smooth, creamy consistency.
3. Turn off blender. Taste and add additional lemon juice, salt, or cayenne pepper, as desired. Transfer the sauce to a heat-proof container, such as a glass canning jar, and place into the warm water bath until ready to use.
4. Add eggs, one at a time, to a fine mesh sieve, as shown, for 2-3 minutes to remove excess liquid. Transfer each egg to a separate ramekin and set aside.
5. Drop the strained eggs, one at a time, into the boiling water and poach for 3 minutes. Carefully remove each egg with a slotted spoon and transfer to the plate lined with paper towels. Set aside.
6. Add the Canadian bacon to a large skillet set over medium heat and heat just until warmed through and browned, approximately 2-3 minutes per side. Remove from heat and set aside.
7. Place the top oven rack on the second position from the top and set the broiler to high. Place the English muffins under the broiler for approximately 3-4 minutes or until golden brown, rotating once halfway through. Remove from oven and set aside.
8. To serve, assemble by topping the toasted English muffins with two slices of Canadian Bacon and one of the poached eggs. Pour some warm Hollandaise sauce on top and garnish with a small pinch of cayenne pepper and some chopped chives right before serving.