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Easy Eggs Benedict Recipe With Hollandaise Sauce

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Description

Eggs Benedict is a classic breakfast dish that consists of poached eggs, Canadian bacon, and hollandaise sauce on top of an English muffin. It may seem intimidating to make, but this easy recipe will have you enjoying this delicious breakfast in no time.

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

  • 4 English muffins, split and toasted
  • 8 slices of Canadian bacon
  • 8 eggs
  • 1 tablespoon white vinegar
  • 1/2 cup unsalted butter
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Cayenne pepper, to taste

Equipment

  • Saucepan
  • Slotted spoon
  • Mixing bowl
  • Whisk
  • Double boiler or heatproof bowl
  • Hand mixer or immersion blender

Method

  1. Fill a saucepan with 2-3 inches of water and bring it to a simmer over medium heat. Add the white vinegar.
  2. Crack an egg into a small bowl or ramekin. Using a slotted spoon, create a whirlpool in the simmering water and gently slide the egg into the center of the whirlpool. Cook for 3-4 minutes, or until the white is set but the yolk is still runny. Repeat with the remaining eggs.
  3. In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the butter. In a separate mixing bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper until pale and frothy.
  4. Slowly whisk the melted butter into the egg yolk mixture, one tablespoon at a time, until the sauce is thick and creamy. Keep the hollandaise warm over the double boiler, stirring occasionally.
  5. Toast the English muffins and heat the Canadian bacon in a skillet until warmed through.
  6. To assemble, place a slice of Canadian bacon on top of each English muffin half. Using a slotted spoon, remove each poached egg from the water and place it on top of the Canadian bacon. Spoon the hollandaise sauce over the eggs and serve immediately.

Notes

If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water. Just make sure the bottom of the bowl doesn't touch the water.

Nutrition Info

Each serving (2 halves) contains:

  • Calories: 535
  • Protein: 23g
  • Fat: 41g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Sugar: 1g
  • Sodium: 771mg

Recipes FAQ

Can I make the hollandaise sauce ahead of time?

Yes, you can make the hollandaise sauce up to 2 hours ahead of time. Keep it warm over a double boiler, stirring occasionally.

Can I use regular bacon instead of Canadian bacon?

Yes, you can use regular bacon, but it may take longer to cook and may not have the same flavor as Canadian bacon.

Can I use a blender instead of a hand mixer or immersion blender?

Yes, you can use a blender to make the hollandaise sauce, but be careful not to overblend it or it may become too thick.

Recipe Tips

  • Make sure the water for poaching the eggs is at a gentle simmer, not a rapid boil.
  • Use fresh eggs for poaching, as they will hold their shape better in the water.
  • If the hollandaise sauce is too thick, you can thin it out with a tablespoon of warm water.
  • You can add a pinch of smoked paprika to the hollandaise sauce for extra flavor.

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