How To Make This Recipe
See the recipe box below for ingredient amounts.
Start by making the hollandaise:
Pro Tip: The best way to keep hollandaise nice and warm is to just let it sit over the warm water bath . It keeps the sauce at a nice temperature.
Tips and Techniques – Troubleshooting Hollandaise
Next, cook the Canadian bacon:
B Right Water Temperature
Getting the right water temperature is key. If the water is too rapid, then the egg will jiggle about too much and get those untidy wisps. But if its not hot enough, the egg might not set and the whites just dissolves into the water.
Ive found that the best way to get the right temperature is to bring the water to a boil first , then turn the stove down until you get tiny bubbles rising from the base of the pot but no big bubbles breaking the surface of the water.
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. It’s 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 Reheat Hollandaise Sauce
Hollandaise Sauce that cools from warm to room temperature will thicken slightly but still be pourable and can be used. Once the sauce hits a hot poached egg say, it warms it up.
Fridge cold Hollandaise Sauce is very thick it has a peanut butter consistency. You need to be extremely careful reheating it to ensure that you dont cook the eggs even setting a bowl over another boil with boiling water is unreliable and will make the eggs scramble as I found out first hand!
I find the best way to gently reheat Hollandaise Sauce is to submerge a sealed container in a bowl of warm water no hotter than 50°C/122°F . Leave it for around 20 minutes, stir sauce, change the water and repeat, until it is slightly warmer than room temp and pourable.
See? Its back to freshly made perfection!
Eggs Benedict The Four Parts
Here are the 4 components that make up Eggs Benedict:
Hollandaise Sauce this is one of the great classic sauces of the world thats notoriously hard to make by hand, even for seasoned chefs. I use a really easy blender stick method that takes 90 seconds flat with exactly the same quality! 90% faster and foolproof
Ham, bacon or smoked salmon traditionally, Eggs Benedict were made with whats called Canadian Bacon in the US, which is the eye of bacon sold in Australia . However, over the years, all sorts of variations have evolved and here in Australia, the ham version is more common than bacon . Smoked salmon is very popular . More variations: crab or lobster meat for very fancy options, bound together with a bit of mayonnaise and perhaps a squeeze of lemon.
English muffin this is the traditional bread used for Eggs Benedict, but nowadays, especially with the evolution of the trendy bistro crowd, all sorts of fancy bread is used. Currently, brioche is all the rage and not just yellow brioche, Ive had it with jet black-coloured charcoalbrioche too! .
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Tips For The Making The Best Blender Hollandaise
- 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.
How To Store Easy Hollandaise Sauce
You can keep hollandaise sauce warm for up to an hour. Keep the sauce over the warm water from the double boiler and whisk periodically. If it becomes too thick, whisk in some warm water.
Then, you can refrigerate it within 2 hours of making it, and it lasts between 1-2 days. Store it in an airtight container in the refrigerator after cooling.
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How To Store And Reheat Hollandaise Sauce
While this sauce is best served fresh, you do have the option of reheating it. But keep in mind that there could be a chance where your eggs will cook up a bit. So here are two options for reheating just be cautious!
- Microwave: Place the hollandaise sauce in a glass bowl, and microwave it in 15 second increments. Repeat this process until your sauce is fully warmed up.
- Stove Top: Pour the hollandaise sauce into a pan over low heat. Add in a smidge of melted butter and water to re-emulsify and give it a smooth texture. Once its warmed up, pour the sauce back into a serving bowl.
What Does Hollandaise Taste Like
It tastes like rich, creamy, lemony butter. Hollandaise is one of the French Mother Sauces. It is made by beating raw egg yolks with a pinch of salt and a squeeze of lemon juice. Then, over a hot water bath, clarified, melted butter is beaten in a thin stream into the egg yolks until you get a rich, creamy sauce.
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Easy Eggs Benedict Recipe
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.
The Workaround: Reversing The Traditional Technique
It stems from the realization that rather than heating your eggs then adding relatively cool butter, you can just as easily heat your butter and add it to relatively cool eggs, cooking them as the emulsion forms. It’s a sort of backwards way to think about hollandaise, but there’s no denying it works.
You’ll notice that the construction methodusing a cup and a hand blender to form a vortex that gradually pulls down fatis very similar to my Two-Minute Mayonnaise. That’s because mayonnaise and hollandaise are kissing cousins, nearly identical in structure.
Some folks may comment on my use of full butter as opposed to clarified. I find that the milk solids that form the upper layer of melted butter do not impact the sauce at all, while the liquid and milk solid phase at the bottom of melted butter can be poured selectively to thin the sauce to whatever consistency you desire. Usually, I just dump the whole thing in and nobody is the wiser.
Check out the video below to see precisely how it’s done, then go back and check out our recipe for easy poached eggs. With the two methods combined, my brunch has never been easier or more consistent.
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How To Use Maille Hollandaise Sauce
Maille Hollandaise Sauce is a traditional French sauce that can be used to provide a delicious creamy flavor to a wide range of dishes just a dollop on your plate and youre good to go. This delectable sauce goes well with steak, fish, eggs benedict, asparagus, and potatoes.
How Do You Heat Hollandaise Sauce From A Jar? Reheating hollandaise sauce in the microwave or on the stovetop just till warm is the best method. To avoid overcooking the egg or causing the sauce to separate, reheat the dish slowly and carefully.
Is Maille Hollandaise Sauce Good? Positive feedback on the whole. 5.0 stars out of 5 Its lovely and stays smooth and melty in the fridge. Tastes wonderful, with a hint of acidity, similar to the blender Hollandaise I used to make when there were more people in my family who enjoyed it.
Does Hollandaise Sauce Need To Be Cooked? Butter, egg yolks, lime juice, heavy cream, and salt and pepper are used to make Hollandaise sauce. Some people are concerned about the presence of uncooked eggs in their hollandaise sauce. The eggs are cooked in this sauce, but only very slowly to avoid curdling!
What Makes Hollandaise Break
Instead of being beautifully light yellow and creamy, a broken Hollandaise will be curdled or runny.
There are a few ways Hollandaise sauce can separate, or “break.” Overheating or overcooking the egg yolk can case the sauce to separate. Also, adding too much butter or adding it too quickly can also cause the sauce to separate.
There are a few ways you can fix a broken Hollandaise. If your sauce is greasy and curdled, try one of these methods.
- Move the broken Hollandaise to a bowl set over a pot of gently simmering water. Whisk in cool water, one tablespoon at a time, until smooth.
- Start over with fresh egg yolks in the blender and beat the egg yolks for 30 seconds, Then, with the blender running, slowly pour the broken Hollandaise into the egg yolks instead of freshly melted butter.
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Poached Eggs: How To Poach An Egg Perfectly
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.
My Secret For Perfect Foolproof Homemade Eggs Benedict
Prepare all the components and poach the eggs before you make the sauce. The sauce should be the last thing you do because it comes together in seconds. Doing so will allow you to serve the sauce hot and avoid having to reheat it. Since hollandaise sauce is so sensitive to heat, reheating it in a hurry means you could risk splitting or breaking it. It is possible to safely reheat hollandaise sauce though see my tips to reheat hollandaise sauce below.
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Tips From The Betty Crocker Kitchens
- tip 1 Some of our favorite ways to use this homemade Hollandaise Sauce include topping steamed vegetables, fish and of course, eggsas in eggs benedict.
- tip 2 As mentioned above, classic Hollandaise Sauce is considered one of the mother sauces in French cuisine. Other sauces in this group include béchamel , Espagnole and velouté . All of these sauces can take any number of forms, but its helpful to know the basic formula for each of these. You’re likely already familiar with these sauces in one form or another. For example, the gravy you make on Thanksgiving is a form of velouté, and the sauce you make for homemade macaroni and cheese will start with a béchamel. So next time you run across these terms, theres no need to be intimidated by the French wordschances are, youre already very well acquainted with these fundamental sauces.
- tip 3 To make Béarnaise sauce, stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves. Serve with fish and meat.
My Hollandaise Sauce Is Breaking What Do I Do
If you dont use your hollandaise sauce right away and let it sit on the counter for an extended period of time, you may notice that it starts to separate. Is there any saving it? Yes! You can save it.
Hollandaise sauce is an emulsification: meaning the fat is suspended in the water and egg yolks evenly, giving you a completely smooth sauce. When it starts to break, the butter and water are separating.
To fix this, simply whisk in 1-2 tablespoons of hot tap water. If the Hollandaise sauce is cold or at room temperature, consider rewarming over a double boiler briefly with the addition of the hot tap water.
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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.
Easy Eggs Benedict Variations
Today, eggs benedict can be made with dozens of variations like the addition of creamy spinach or Salmon . Create your own favorite combination, fancy name optional! Below are some delicious ideas to get you started!
- sautéed bell peppers, mushrooms, and onions
- sliced tomatoes and fresh basil
- smoked salmon in place of ham
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Do You Love Eggs Benedict But Only Order Them At A Restaurant You’ll Be Surprised At How Easyand How Much Less Expensivethey Are To Make At Home
Shutterstock / Stepanek Photography
If you always order this dish at a restaurant because you dont know how to make eggs Benedict at home, get ready to have your mind blown. As a former restaurant chef, I have a secret to share with you: making restaurant-quality eggs Benedict at home is easy! This rich and decadent dish might seem intimidating, but we have a few tips up our sleeve. Follow along to learn the secret that makes hollandaise sauce a breeze and a technique to make your poached eggs look Instagram-worthy.
Before you know it, your house will become the neighborhood spot for brunch .