Eggs Benedict with Hollandaise Sauce
A classic brunch dish featuring poached eggs and Canadian bacon on English muffins, topped with creamy Hollandaise sauce.
Ingredients
- 4 English muffins, halved
- 8 slices of Canadian bacon
- 8 large eggs
- 2 tablespoons white vinegar
- 250 grams unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt, to taste
- Cayenne pepper, to taste
- Chopped chives, for garnish (optional)
Cooking Instructions
-
Prepare your workstation: have 4 English muffins (halved), 8 slices of Canadian bacon, and 8 large eggs ready.
⏱️ 5 min • Preparation -
Melt 250 grams of unsalted butter in a small saucepan over low heat and keep it warm.
⏱️ 5 min • Cooking -
In a heatproof bowl, whisk together 3 large egg yolks and 1 tablespoon of lemon juice until the mixture is thickened and doubled in volume.
⏱️ 3 min • Mixing -
Place the bowl with the egg yolk mixture over a pot of gently simmering water, ensuring the bowl does not touch the water. Whisk rapidly.
⏱️ 2 min • Mixing -
Slowly drizzle in the melted butter while whisking continuously until the Hollandaise sauce is thick and creamy.
⏱️ 5 min • Mixing -
Season the Hollandaise sauce with salt to taste and a pinch of cayenne pepper, then keep warm.
⏱️ 2 min • Preparation -
In a large skillet, cook 8 slices of Canadian bacon over medium heat until lightly browned on both sides, approximately 3-4 minutes. Set aside.
⏱️ 4 min • Cooking -
Fill a large saucepan with water and bring it to a gentle simmer. Add 2 tablespoons of white vinegar.
⏱️ 3 min • Assembly -
Crack each of the 8 eggs into a small bowl, then gently slide them into the simmering water. Poach for 3 to 4 minutes until the whites are set but the yolks remain soft.
⏱️ 4 min • Cooking -
Use a slotted spoon to carefully remove the poached eggs and drain them on a paper towel.
⏱️ 2 min • Cooking -
Toast the halved English muffins until golden brown, approximately 2-3 minutes.
⏱️ 3 min • Cooking -
To assemble, place one slice of Canadian bacon on each toasted muffin half, top with one poached egg, and generously spoon over the Hollandaise sauce.
⏱️ 5 min • Preparation -
Garnish with chopped chives if desired, and serve immediately.
⏱️ 1 min • Assembly
Frequently Asked Questions
Q: how do i avoid scrambled eggs when making hollandaise sauce for eggs benedict?
The key to preventing scrambled eggs in your Hollandaise sauce is to control the temperature. When whisking the egg yolks over simmering water, ensure the water is not boiling vigorously, as this can cook the yolks too quickly. Instead, keep the water at a gentle simmer, and whisk continuously to incorporate air without cooking the eggs too much. Remember, the goal is to achieve a thick and creamy sauce without curdling the yolks. If you find your sauce is too thick, you can whisk in a little warm water to help achieve the right consistency.
Q: what can i substitute if i can't find canadian bacon for eggs benedict?
If you can't find Canadian bacon, you can substitute it with slices of ham or prosciutto. Both options will still give you a savory and delicious flavor that pairs well with the poached eggs and Hollandaise sauce. Just make sure to warm them slightly before assembly to enhance their flavor. If you prefer a healthier option, consider using spinach or sautéed mushrooms instead for a vegetarian twist!
Q: why does my hollandaise sauce for eggs benedict look grainy?
A grainy texture in your Hollandaise sauce typically occurs when the butter is added too quickly or if the egg yolks get too hot. To fix this, ensure you drizzle the melted butter slowly while whisking vigorously. If you notice the sauce is grainy, you can try blending it with an immersion blender to smooth it out. Next time, keep the heat low and whisk steadily to maintain a creamy consistency.
Q: how do i perfectly poach eggs for eggs benedict?
Perfectly poached eggs are essential for a great Eggs Benedict. To achieve this, crack your eggs into ramekins for easier handling. Bring a pot of water to a gentle simmer and add 1 tablespoon of white vinegar to help the egg whites set quickly. Create a gentle whirlpool in the water and slide the eggs in one at a time. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and place them on a paper towel to drain before assembling your dish.
Q: what makes eggs benedict different from other egg dishes?
Eggs Benedict is unique because it combines poached eggs with Canadian bacon and creamy Hollandaise sauce on toasted English muffins. This classic brunch dish stands out for its rich flavors and luxurious texture, making it a favorite among breakfast enthusiasts. The technique of making Hollandaise sauce adds a gourmet touch, as it requires careful temperature control and whisking to achieve its signature creamy consistency. Unlike scrambled eggs or omelets, Eggs Benedict offers a delightful layering of ingredients that creates a satisfying meal.
