What Sauce Is Used On Eggs Benedict

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What Is Hollandaise Sauce

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

Hollandaise Sauce originates from France! Traditionally, its an emulsified sauce made of egg yolks, butter, warm water and lemon juice that is seasoned with cayenne pepper, salt and pepper. Hollandaise sauce really isnt so scary to make. Not with my recipe at least, and it is the perfect accompaniment to Eggs Benedict!

How To Sous Vide Eggs

One of the reasons I was so taken with the Eggs Benny Pizza at Jinny’s 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 .

Don’t worry though you don’t need to cook your eggs sous vide style to enjoy this pizza. If you don’t have a sous vide cooker or don’t 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 Anova’s 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 you’re eggs are done ,

How To Store Hollandaise Sauce

Store this homemade sauce either in a plastic zip-top bag, or in a glass food storage container. Personally, I keep it in a glass food storage container and place a sheet of plastic wrap over the sauce and make sure its touching the sauce before closing the airtight container.

Hollandaise sauce will stay fresh in the refrigerator for up to 2 days.

To reheat Hollandaise sauce, I do not recommend using the microwave, because you run a high risk of it overheating quickly. Instead, reheat the sauce slowly in a bottom heavy sauce pot over medium-low heat. Make sure to stir it slowly while its reheating.

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How To Make Tahini Sauce

The main ingredient in tahini sauce is tahini, which made from ground sesame seeds . Heres how you make the sauce at home:

  • Start with the freshest ingredients, including a high-quality tahini , freshly squeezed lemons and minced garlic . With only a handful of ingredients, youll get the most powerful and robust flavor from fresh ingredients.
  • Whisk the tahini sauce ingredients together, until its creamy and smooth. When you first start whisking youll noticed some separation, due to the water. Dont worry, just keep whisking. After another minute or so, itll come back together for an ultra-creamy sauce.
  • Taste it and make any variations based on your personal flavor preferences. Want it tangier? Add more lemon. Want it spicier? Add some cayenne powder. Want it green? Add some herbs.
  • Use it immediately or store for up to two weeks in the fridge. This recipe makes a little more than one cup of sauce, so you should have plenty to enjoy!

What Is In Eggs Benedict

Eggs Benedict with hollandaise sauce made from scratch ...

Theres some dispute over the origin of this classic breakfast dish. Longtime NYC restaurant Delmonicos claims it was first created in their kitchen in 1860 by Chef Charles Ranhofer, who came up with the recipe with restaurant patron Mrs. LeGrand Benedict. However, some say Lemuel Benedict is responsible.

As the latter story goes, a hungover Benedict stumbled into the Waldorf Hotels restaurant, requesting two poached eggs over buttered toast, with crispy bacon and hollandaise sauce, one morning in 1894. It apparently won over the head chef so much, he had to add it to their menu . Regardless of who can lay claim to fame for this storied dish, the main thing to know is its easy to make and it always hits the spot.

Heres what youll need to make Eggs Benedict:

  • Poached eggs are easy with these tips and all you need are eggs, water, and vinegar
  • Homemade hollandaise sauce made in the blender and ready in just 3 minutes with butter, egg yolk, kosher salt, lemon juice, and hot water
  • English muffins
  • Canadian bacon

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Prepare And Assemble The Eggs Benedict

  • Arrange the 8 slices of Canadian bacon on a sheet pan, and warm them in a 400 F oven for 5 to 10 minutes.

    Kristina Vanni

  • Bring a large pot of water to a simmernot a boil. If the water boils, lower the heat until it’s merely simmering. 180 F to 190 F is best. Add a teaspoon of vinegar and some Kosher salt to the water.

    Kristina Vanni

  • Crack each egg into its own bowl or ramekin, and, when the water is ready, gently tip each egg down the side of the pot and into the water.

    Kristina Vanni

  • Cook for 4 to 5 minutes then carefully remove each egg with a slotted spoon, and transfer to a sheet pan lined with paper towels to absorb any excess water. Use another paper towel to gently pat the tops of the eggs dry as well. Don’t forget about the Canadian bacon in the oven.

    Kristina Vanni

  • Toast and butter the English muffins.

    Kristina Vanni

  • Top each half with a slice of Canadian bacon, then a poached egg, and then some Hollandaise.

    Kristina Vanni

  • Garnish with chopped chives and a fine dusting of paprika. It helps to sprinkle the paprika from high above the plate so that it dusts the tops more evenly. Serve with steamed asparagus for an elegant brunch meal and enjoy!

    Kristina Vanni

  • Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

    How To Make Homemade Hollandaise Sauce

    On to the hollandaise sauce. Because what’s an Eggs Benedict Pizza without a hollandaise sauce??

    Hollandaise sauce tends to be very hit or miss for me. Sometimes I make it and it comes out perfectly and sometimes it’s a mess. It can be very frustrating.

    However, I found this Serious Eats recipe that uses an immersion blender and it worked perfectly on my first try and every time thereafter. Hooray!

    To make this hollandaise, combine egg yolk, water, lemon juice, and salt in a small cup .

    Melt butter in a small saucepan over high heat, swirling constantly, until it stops foaming and then transfer to a cup cup or small bowl.

    Place head of immersion blender into the bottom of the cup with egg yolk and while it’s running, slowly pour hot butter in. The butter will emulsify with the egg yolk and lemon. Sauce will thicken and get creamy. Add salt and cayenne to taste and either use immediately or keep warm for up to 1 hour.

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    The Third Theory: The Waldorf Hotel

    The third possible suspect in the history of eggs Benedict mystery is the luxurious Waldorf Hotel, but the creator of the dish was known more for his gadabout ways than for his riches.

    The Waldorf Hotel today creates one location of the well-known Waldorf-Astoria, and the story originates with the wealthy Astor family. Two cousins of the family, John Jacob Astor IV and William Waldorf Astor, had an ongoing feud.

    The latter held such animosity for the family and the United States that in 1893, he tore down his mansion and replaced it with a thirteen-story hotel named for him, the Waldorf. He uprooted his immediate family and left for England after that. His cousins four-story brownstone home stood in the shadow of the luxury hotel, a position the other Astor cousin refused to take quietly.

    Two years later, in 1895, John Jacob Astor IV, repeated his cousins actions, though this time, he constructed a seventeen-story hotel to outdo his relative. John Jacobs Astoria Hotel opened in 1897. The two cousins agreed to join the names and buildings of the hotels into the Waldorf-Astoria Hotel with the two towers connected by a single hallway called Peacock Alley. The original union included a hyphen todays hotel name lacks. That Victorian iteration of the hotel fell to the wrecking ball in 1928, when developers tore it down to make room for the more modern Empire State Building.

    Eggs Benedict The Four Parts

    Hollandaise Sauce for Eggs Benedict or Royale | Sophia’s Kitchen

    Here are the 4 components that make up Eggs Benedict:

  • Poached Eggs while this recipe contains the directions for poached eggs, for an explanation of specific things I call for in the recipe , see the separate Poached Eggs recipe for details

  • 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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    Eggs Benedict With Hollandaise Sauce

    Shelly Jump to Recipe

    Eggs Benedict dishes often look difficult. But with a little practice and planning, you can whip up a batch in no time. These are perfectly paired with Hollandaise Sauce!

    Eggs Benedict are one of the dishes that has always intimidated me. Its not really that the dish is difficult to make, it just requires organizational skills. There are four layers that essentially need to be ready at the same time. The first step in a successful dish is learning how to poach eggs. With practice, youll be poaching with the best of them in no time!

    Ive been cooking on a regular basis for nearly 20 years and honestly, I still have troubles with poached eggs! Try making them several times before trying this recipe so you can focus solely on the eggs. If there is ample room in your kitchen, make it a family meal by getting your spouse and kids involved in the cooking!

    Is Hollandaise Sauce A Mother Sauce

    The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

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    How To Make Easy Poached Eggs

    Poached eggs dont have to be intimidating. With my foolproof method, they are totally easy and youll be poaching eggs like a pro.

    There are several techniques and tricks for poaching but my preferred approach is over the stove, with a magic ingredientvinegar.

    While you can poach eggs successfully without vinegar, I like it because it helps the egg whites maintain their firmness, preventing them from losing their shape and dispersing too much into the water. Eggs are so cool.

    Did You Make This

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    The Best Traditional Eggs Benedict

    Ive yet to encounter a brunch menu that doesnt have some type of eggs benny on it, but sometimes I just want to make it at home. I have a couple different eggs Benedict recipes on my site like my Crab and Avocado Eggs Benedict and my Salmon and Bagel Egg Benedict, but this traditional eggs Benedict is a classic and everybody loves a tried and true hit, right?

    Poached eggs and a fussy French sauce can seem intimidating but they dont have to be. When it comes to re-creating your favorite breakfast or brunch dish at home, it doesnt get much simpler than this. One of the things I love about eggs Benedict is its a beautiful dish that looks like it took far more time and attention than it actually does, so its great for impressing company.

    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.

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    Substituting Poached Eggs In Eggs Benedict

    For a variety of reasons, you might now want to make and serve poached eggs in your Eggs Benedict. Here are substitution ideas for poached eggs in Eggs Benedict:

    • Fried Eggs: Fried eggs are super quick and easy to make. Simply set a non-stick skillet over high heat, grease with a drizzle of oil, then crack eggs open over the hot surface. Season each egg with salt and pepper and cook until the egg white is set. Then remove them to a plate and transfer them to a low oven to keep warm until service.
    • Over-Easy Eggs: Follow the fried egg directions. But, just before the egg white is fully set, use a spatula to flip over the eggs. Cook for 30 seconds to 1 minute more, depending on how set you want the egg yolks to be. Then remove them to a plate and transfer them to a low oven to keep warm until service.
    • Scrambled Eggs: Some people just dont like runny yolks and thats okay! That definitely shouldnt prevent them from enjoying Eggs Benedict. Simply crack, scramble, and season eggs in a bowl. Then pour them in a hot, greased non-stick skillet and cook, stirring with a spatula, until the eggs are cooked but still look a tiny bit wet. The eggs will finish cooking with the residual heat.

    Sunday Morning Eggs Benedict



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    The Best Tahini Sauce Recipe

    The best tahini sauce is creamy, tangy, garlicky, nutty and easy to make. While you can easily make variations on this sauce you cant beat this classic, every day version.

    Ive enjoyed tahini sauce paired with a variety of foods while traveling Egypt, Israel and Jordan. Its a staple item served at virtually every main meal in the Middle East and often accompanies falafel, hummus, baba ganoush, tabbouleh, lentil salads, roasted vegetables and more. When youre dining mezze-style, you drizzle it, dip it and enjoy it on a variety of foods!

    How To Make Blender Hollandaise Sauce

    Making hollandaise sauce in a blender is so easy! Simply combine the egg yolks, water, lemon juice, and salt in the container of a stand blender, and blend until frothy. Melt the butter in the microwave or in a small saucepan over medium heat until bubbly . With the blender running, pour in the hot butter in a very thin stream, blending until sauce is thick and emulsified. Voilà, youre done!

    You can also use a hand mixer to make hollandaise sauce. Simply mix the ingredients in the mixers tall cup, or in a large measuring cup, in the same order described above.

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    Foolproof Eggs Benedict With Blender Hollandaise Sauce

    This foolproof Eggs Benedict recipe contains tips and an easy blender hollandaise sauce to breezily make the popular brunch dish at home!

    This post contains affiliate links. Full disclosure is at the bottom of the article.

    Along with crêpes, croissants, and pancakes, Eggs Benedict is undoubtedly a delicious, ubiquitous breakfast classic. Id say Eggs Benedict should be named to the breakfast hall of fame! Runny eggs, rich sauce, salty ham, and the optional veggie on toasted bread: Eggs Benedict has everything you need to wake up your taste buds and start your day on a delicious note.

    But, while Eggs Benedict might be the most requested breakfast dish in restaurants, it can be an intimidating dish to make at home. The culprit: hollandaise sauce. Hollandaise is considered to be one of the five mother sauces of French cuisine, and it is made with egg yolks, melted butter, and lemon juice.

    One of the reasons that hollandaise sauce might have earned its finicky reputation is that the sauce comes together as an emulsion, that is, the ingredients need to be beaten together properly to fully blend in and create a silky-smooth sauce. If the hot, melted butter is poured too quickly into the yolks, the yolks can cook and curdle, creating a sauce with a grainy consistency.

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