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eggs benedict

Classic Eggs Benedict Recipe

  • Author: Amy
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x

Description

A classic eggs benedict recipe with homemade hollandaise sauce and topped with fresh chives.


Ingredients

Scale

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)
  • 1/41/2 tsp salt to taste
  • chopped chived (optional)

To Assemble

  • 2 english muffins
  • 4 slices Canadian bacon
  • 4 poached eggs
  • hollandaise sauce

Instructions

PREPARING THE EGGS

  1. Take out the butter and eggs, butter can sit at room temperature while you crack the eggs. 
  2. 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.
  3. 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. 
  4. 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.  
  5. When each egg is done, remove it from the pot and place it on a plate until ready to serve.

MAKING THE HOLLANDAISE SAUCE:

  1. 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.
  2. Rinse and dry the saucepan, place it back on the stovetop and turn the heat to low. 
  3. Add the egg yolks and 1 tsp white wine vinegar.
  4. Whisk immediately and continuously for a few minutes until the sauce begins to thicken. 
  5. Slowly add the melted butter into the egg mixture and continue to whisk for another minute or two. 
  6. Add white pepper and salt to taste. 
  7. Remove from heat as soon as it reaches desired consistency.

TO ASSEMBLE:

  1. 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.

Notes

Cracking the eggs into a small bowl will get rid of any egg shells.