Holiday Sauce For Eggs Benedict

Easy Eggs Benedict Recipe

Eggs Benedict with Hollandaise Sauce (Easy Recipe) – Gordon Ramsay

Learn How to Make Eggs Benedict following my easy eggs benedict recipe! This classic dish is a restaurant favorite, but its easier to make at home than you might think. Foolproof poached eggs smothered in my delicious homemade hollandaise sauce recipe makes a delicious brunch or breakfast for dinner! Ready in under 20 minutes making the hollandaise and poaching eggs.

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What To Use Hollandaise Sauce On

This beautiful sauce is like an elegant, pourable, better version of Mayonnaise. Its a brunch staple for Eggs Benedict, will instantly fancy up any steamed vegetable and because Hollandaise Sauce is rich yet delicate, its an excellent sauce for seafood. Especially expensive seafood, like lobster and scallops!

Here are some suggestions:

Basically, a little Hollandaise Sauce will fancy up anything. Its like putting on your favourite sparkly earrings when youve thrown on whatever itll bring instant bling to even your daggiest outfit! Nagi x

Can I Make Eggs Benedict In Advance

You can poach eggs in up to 2 days in advance and reheat in boiling water for about 30 60 seconds. The yolk just may be a bit more set this way.
I have found with leftover sauce I can reheat gently in the microwave, the consistency is a bit thicker though.
English muffins and ham will need to be served right after heating.

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Classic Eggs Benedict With Hollandaise Sauce

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Need a special breakfast? Try Eggs Benedict! A classic, savory breakfast featuring poached eggs, canadian bacon and homemade hollandaise sauce. Perfect for a special morning meal. Delicious served with Bacon and Pan-Fried Potatoes.

How To Fix Broken Hollandaise Sauce

Eggs Benedict Bake with Bearnaise Sauce Recipe

The key to getting the consistency right all comes down to the hot melted butter. This recipe emulsifies butter into an egg yolk and lemon juice mixture. So you want to make sure youre streaming in butter thats hot enough .

But in the case that your sauce does break and becomes a speckled mess, dont fret. Below are two methods to try that will help bring your sauce back to life.

Blend 1-2 tablespoons of boiling hot water: As youre blending, slowly add in the hot water and blend until the consistency is right.
Add an extra egg yolk: While the blender is on, add an extra egg yolk with a teaspoon of hot water into the blender and blend until it becomes perfectly creamy.

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Small Batch For No Leftovers

Hollandaise sauce is very rich, so you dont need a lot. And since reheating leftovers of emulsified sauces can be tricky, I decided to make this a small batch recipe so you can avoid the trouble of trying to use up your leftovers. The recipe below makes about cup, or just enough for two people .

If you want to make a larger batch, its just as easy. Simply adjust the number in the servings box in the recipe below and the ingredient quantities will adjust for you. The method will be exactly the same, but it may take a few minutes longer for the sauce to heat as you whisk.

History Of Eggs Benedict

The history behind the Eggs Benedict is actually pretty fun! A man named Lemuel Benedict was dining at the Waldorf hotel in New York City with his wife, when he decided he was tired of having the same thing over and over again for breakfast.

Feeling inventive , Mr. Benedict ordered poached eggs on top of Canadian bacon and English muffins, slathered in hollandaise sauce.

The chef who prepared it, chef Charles Ranhofer, went on later to publish the recipe in his cookbook in 1894. And, well, the rest is history!

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How To Make Hollandaise Sauce

To make this recipe, simply heat up some butter and stream it into the blended egg yolk mixture to create a velvety smooth sauce.

Melt the butter in a microwave for about 1 minute until hot.

Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds.

Slowly stream in the hot butter into the mixture as the blender is running.

Pour the sauce into a small bowl and drizzle over your meal!

How Do You Poach The Perfect Egg

Eggs Benedict Recipe | The Best Hollandaise Sauce Ever!

You want to start out with the freshest eggs you can, this will ensure a delicious poached egg.

Using a medium-sized saucepan fill it about 2/3 of the way full with water. Add 1 teaspoon of white vinegar and bring the water to a mild rolling boil.

Crack your egg into a small ramekin, custard, or glass bowl. Once your water is at a mild rolling boil take a spoon and swirl the water around quickly. As the water is swirling gently slip your egg into the water and leave it. Set your timer for 3 minutes to cook and then remove the egg with a slotted spoon and place on a soft surface.

The reason to swirl the water is so the egg whites will wrap around the yolk as it cooks to give that beautiful poached egg appearance. If some of the egg white doesnt wrap around the yolk and is hanging off a bit you can take a knife and cut it off, but that is up to you. Either way, the egg will sit perfectly perched up on the English muffin and all the creamy hollandaise sauce to drizzle over the top of it and down the sides.

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How To Make Eggs Benedict

To make the poached eggs easier to add to the water, crack them into individual small bowls.

Youll also want to prepare by toasting the English muffins and searing the Canadian bacon.

Then, fill up a pot with at least 3 inches of water. Bring the water to a gentle boil, then add a teaspoon of white vinegar.

Carefully add each egg to the hot water one at a time. Cook each egg for approximately 3-3 1/2 minutes.

Remove the eggs from the water carefully, as you dont want to break the yolk.

While the eggs are cooking for 3 minutes, use that time to put together the English muffins and Canadian bacon.

That way, when the eggs are done cooking, you can carefully place them on top of a prepared eggs benedict base.

Generously drizzle hollandaise sauce on top of each eggs benedict. Garnish the eggs benedict with your choice of fresh herbs, and enjoy!

Tips For Making Keto Eggs Benedict

Time Cooking the eggs. A perfectly poached egg takes 3 minutes to cook, you want to make sure you are not under cooking the egg. If you want to have it cooked a little more you can leave it cooking longer but you do not want to shorten the cooking time.

Keep the Hollandaise Sauce warm. I like to keep it next to the stove while cooking the eggs and the canadian bacon as the heat from the stove keeps it from going cold.

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Allrecipes Community Tips And Praise

“After years of trying to find the perfect recipe, finally!! This is the easiest, most delicious one of all. Do not turn your back on it simply because it is microwaved, it’s simply the best,” raves .

“This was so incredibly easy and good I am amazed. I loved it and made it as written and I got some nice, thick, delicious Hollandaise. But it was just so easy,” according to Ree.

“This is a great recipe which is very good the way they suggest you use it. This time however, I added a tablespoon of mayo before melting the butter and whisked it together before the heating step. It added some great creaminess that was lacking from the initial version and held it together more when spooning it over my eggs,” says Shauna Temple.

Editorial contributions by Bailey Fink

Difficulties With Traditional Hollandaise

Eggs Benedict with Blender Hollandaise Sauce in 2021

Traditional hollandaise, made by emulsifying melted clarified butter into egg yolks and lemon juice, is notoriously difficult to make. You not only have to take the same care in its construction as you take for oil-in-egg-yolk mayonnaise, but you also have to deal with the fickle nature of hot eggs and butter. Cook the eggs too much and you get scrambled eggs. Don’t cook them enough, and your sauce won’t thicken. Allow your sauce to cool as you make it, and your butterfat will crystallize, breaking your sauce.

But there’s a super easy way to do it at home that requires no whisking, is completely foolproof, and produces a hollandaise that’s indistinguishable from one made using traditional methods.

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Why This Recipe Works

The secret to a great Eggs Benedict is in the hollaindaise. The method we use to make the sauce is the traditional way by whisking egg yolks, a splash of lemon juice, and melted butter in a bowl placed over a pot filled with boiling water. Its a fool-proof method and yields a perfect hollaindaise.

Eggs Benedict is a special occasion breakfast that will make anyone feel spoiled.
In this recipe we use Canadian bacon, but you can use ham or regular cooked strips of bacon instead.

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How To Make Hollandaise Sauce In The Thermomix

Making Hollandaise in the Thermomix is super simple.

All you do is melt the butter and set aside.

Then add the butterfly to the mixing bowl, toss in the remaining ingredients and let it work its magic for 7 minutes while you slowly pour the melted butter onto the lid.

Et voila, beautiful creamy Hollandaise.

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Putting It All Together

Once the eggs and hollandaise are done, youre pretty much home free. All thats left is to fry up some slices of Canadian bacon or ham steak , then toast a couple of split English muffins, and youre ready to assemble the unrivaled King of Brunch.

If you must, you can adorn his head with some black pepper and chopped herbs like parsley or chives, but only if you really must.

Pro-Tip: learning how to get to this stage with your eggs Benedict will greatly facilitate your journey towards reaching the equivalent stage with your partner.

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Tips For The Making The Best Blender Hollandaise

The Cornerstone of Eggs Benedict (Hollandaise Sauce Recipe)

Use room-temperature eggs pouring melted butter straight on to cold egg yolks may cause it to solidify and your Hollandaise will either split or become lumpy.
Allow the melted butter to cool very slightly before adding to the rest of the ingredients to avoid cooking the egg yolks.
Serve Immediately Hollandaise sauce is best served just above room temperature it should be slightly warm and not hot. It is possible to reheat the sauce if it has been refrigerated, but it is temperamental and can easily split. When making this dish, I prepare the sauce last so I can pour it straight over the poached eggs.

To reheat Quick Hollandaise place the bowl or jug containing the Hollandaise sauce into a larger bowl of warm water and whisk until it is the desired temperature and consistency.
Make sure your eggs are fresh and free-range.
Use FRESH lemon juice, not from a bottle.

For best results, use a hand or immersion blender. I use this Netta Hand Blender* and it comes with a handy jug which is perfect to use when making this recipe.
Make the Hollandaise in a jug or jar which is just wide enough to fit the head of your immersion blender this technique wont work as well if you use a wide bowl.

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How To Sous Vide Eggs

One of the reasons I was so taken with the Eggs Benny Pizza at Jinnys Pizzeria is because of how ridiculously perfect the eggs on it looked.

I discovered that they are sous vide eggs, which leads me to a rather sad confession I have to make: Chris bought me the Anova Sous Vide Precision Cooker almost two years ago and it has been sitting in my kitchen cabinet ever since. Womp womp.

I keep meaning to learn how to use it and I know busy-ness is the worst excuse in the world, but I just never felt like I had the time to sit down and figure it out. Well, when I saw that the Eggs Benedict Pizza used eggs cooked with the sous vide method, I realized how much time I had been wasting and immediately took the time to figure it out.

Verdict? SO easy. And also I never want to eat eggs any other way ever again .

Dont worry though you dont need to cook your eggs sous vide style to enjoy this pizza. If you dont have a sous vide cooker or dont feel like using it, I recommend a super soft poach for the eggs.

But since the holidays are coming, you might want to put a sous vide cooker on your wish list! I used Anovas method and cooked these eggs at 75 degrees celsius for 13 minutes.

Next time I want to try lower and slower, but I honestly have zero complaints about how these turned out. The white was cooked, so no gross clear runny-ness, but they were ridiculously soft and delicate. Egg dreams are coming true!

Once youre eggs are done ,

Pro Tip: Separate Fridge Cold Eggs But Use At Room Temp

Its easier to separate yolks from whites when eggs are fridge cold because the whites are tighter. But its better to use yolks once theyre at room temperature because then they are closer in temperature to the hot butter so:

Theres less risk of the butter solidifying when it hits ice cold yolks this can cause lumps or make the sauce split

The closer ingredients are in temperature when combined, the better and easier they mix . Hence why cake recipes call for ingredients to be at room temperature and

Hollandaise is best served warm or at room temperature, and is a pain to reheat . Warmer yolks = warmer sauce.

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Gluten Free Hollandaise Sauce

Hollandaise Sauce, also known as Dutch Sauce, is commonly a key ingredient for Eggs Benedict, and is often also served on vegetables such as steamed asparagus. Being naturally gluten free, it was easy to continue enjoying a gluten free breakfast classic. It is an emulsion which means two or more ordinarily opposite ingredients are broken down and blended together. This unique combination of ingredients is a must have at breakfast and it is super easy to make too!

Enjoy this naturally gluten free recipe!

Poached Eggs: How To Poach An Egg Perfectly

by Lisa Bryandisclosure policy Jump to Recipe Jump to Video

Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. And with a few tips, you too can learn how to poach an egg perfectly every time!

Poached eggs are one of those items I find folks order frequently in restaurants, but they dont make very often at home. Why? I think most would say that its difficult to get that perfect, spherical shape without lots of crazy white wispies.

But poaching is one of the best cooking methods for creating healthy eggs. So today Ill share with you a few tips to make the perfect poached egg. Ive tested every method under the sun and Ill share with you the tried-and-true method that works.

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Faqs About Eggs Benedict

What is eggs benedict?

Eggs benedict is a traditional American breakfast dish consisting of an English muffin, Canadian bacon, a poached egg, and Hollandaise sauce. Hollandaise is a creamy sauce made from egg yolks, lemon, and butter, resulting in a rich taste and smooth texture perfect for pairing with eggs.

Can I leave out the Canadian bacon?

You can substitute regular bacon, ham, or sausage patties for Canadian bacon in eggs benedict. Alternatively, you can leave the meat out entirely, if you prefer, and simply enjoy the eggs with hollandaise sauce and a muffin. Try adding an additional vegetable protein, like spinach, if you leave out the meat.

Why do I need vinegar when poaching eggs?

Vinegar helps the egg whites cook faster rather than spreading too much. If you dont want to use vinegar, however, your eggs will still turn out just fine the egg whites may just spread out more.

Can I make Eggs Benedict in advance?

Although eggs benedict is best enjoyed immediately after preparing it, you can make it in advance. You can poach eggs up to 2 days in advance and reheat them in boiling water for about 30-60 seconds. Gently reheat Hollandaise sauce in the microwave or in a saucepan over low heat, whisking as necessary. The English muffin and Canadian bacon is best served right after heating.

Healthy Eggs Benedict Ingredients

This recipe is a combination of four delicious layers! Heres the breakdown.

Sweet Potato Toast

Instead of toasting traditional english muffins, Im using sweet potato toast as the base. Just cut a moderately thick slice of sweet potato using a mandoline or sharp knife. Then, pop them in the oven to bake for about 30 minutes.

Bacon

The second layer is a delicious slice of Canadian bacon. This type of bacon is made from the back of the pig that is cured, smoked, and fully cooked. Its typically made in rounded slices rather than strips, and is very similar to ham in terms of texture.

Poached Eggs

Ah, the best part about an eggs Benedict is the perfectly poached egg. If you havent poached an egg before, I can confidently say that the Downshiftology method works every time. With more than 7 million views on Youtube and countless successes, take a peek at my poached egg tutorial and youll become a master in no time!

Hollandaise Sauce

Lastly is the drizzle of hollandaise sauce. While you can use store-bought versions, its actually a simple enough recipe to make right at home. Just emulsify hot butter with egg yolks, lemon juice and some seasoning in a high powered blender. Watch the video of my no-fail hollandaise sauce to see how easy it is!