Eggs Benedict with Hollandaise (Printable Version)
# What You'll Need:
→ Eggs Benedict Base
01 -
2 English muffins
02 -
4 large eggs
03 -
4 slices Canadian bacon
04 -
Splash of vinegar (for poaching)
→ Hollandaise Sauce
05 -
4 tablespoons butter
06 -
4 egg yolks
07 -
2 teaspoons lemon juice or lime juice
08 -
1 tablespoon heavy whipping cream
09 -
Salt and pepper to taste
# How to Make It:
01 -
Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, salt and pepper.
02 -
Add a small spoonful of hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture. Adding the butter slowly will temper the eggs and prevent curdling.
03 -
Once all butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside. It will thicken as it cools. Stir well and add another splash of cream, if needed, to adjust consistency.
04 -
Fill a medium size pot with about 7-8 cm of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling water. Add a splash of vinegar to help the egg whites stay together.
05 -
Crack one egg into a small cup. Lower the egg into the simmering water, gently easing it out of the cup. Cook for 3-5 minutes, depending on desired yolk consistency. Remove the poached egg with a slotted spoon. Skim off any white foam that forms on the water surface.
06 -
While the eggs are poaching, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side until lightly browned.
07 -
Toast the English muffin halves. Top each toasted side with a slice of Canadian bacon, followed by a poached egg. Spoon hollandaise sauce generously over the top.
# Handy Tips:
01 -
The key to perfect hollandaise is gradual temperature adjustment when combining butter with egg yolks.
02 -
For best results, serve immediately while hollandaise is warm and eggs are freshly poached.