A classic eggs benedict recipe with homemade hollandaise sauce and topped with fresh chives.
For the paoched eggs:
- 4 eggs
- 1 medium sauce pan halfway filled with water
- 1 teaspoon white wine vinegar
For the Hollandaise Sauce:
- 1 stick unsalted butter
- 5 egg yolks
- 1 tsp white wine vinegar
- 1 tsp lemon juice
- Pinch of white pepper (or regular pepper)
- 1/4 – 1/2 tsp salt to taste
- chopped chived (optional)
- 2 english muffins
- 4 slices Canadian bacon
- 4 poached eggs
- hollandaise sauce
PREPARING THE EGGS
- Take out the butter and eggs, butter can sit at room temperature while you crack the eggs.
- Crack the eggs into a small separate bowl (or separate each one in a tiny bowl). Let butter sit at room temperature while you cook the eggs.
- Fill a medium pot or large saucepan halfway to 2/3 full of water and add 1 tbsp of white wine vinegar. Turn the heat on high and bring water to a boil. Reduce the heat to medium to keep the water at a simmer. With a heatproof spoon, swirl the water in one direction in the pot to create a swirling vortex in the center.
- Drop each egg one at a time into the vortex and let cook in the pot for about 3 minutes. The vortex helps the egg hold its shape. The egg is done when the outside appears solid white and no longer translucent.
- When each egg is done, remove it from the pot and place it on a plate until ready to serve.
MAKING THE HOLLANDAISE SAUCE:
- In a small saucepan heat the butter on low heat to melt. Once melted increase the temperature to medium/low heat to bring to a simmer. Simmer the butter for about 5 minutes, stirring occasionally to prevent burning. After 5 minutes, remove the pot from heat and strain the butter over a small sieve or mesh strainer into a bowl. This will separate the milk solids from the butter. Or, you can skim the top to remove the white milk solids that form. Set butter aside.
- Rinse and dry the saucepan, place it back on the stovetop and turn the heat to low.
- Add the egg yolks and 1 tsp white wine vinegar.
- Whisk immediately and continuously for a few minutes until the sauce begins to thicken.
- Slowly add the melted butter into the egg mixture and continue to whisk for another minute or two.
- Add white pepper and salt to taste.
- Remove from heat as soon as it reaches desired consistency.
- Lightly toast the English muffins and set them on a plate and top them with Canadian bacon. Place a poached egg on top of each piece of Canadian bacon. Drizzle hollandaise sauce over the eggs and top with chives.
Cracking the eggs into a small bowl will get rid of any egg shells.