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Eggs Benedict with Hollandaise Sauce (& How to Poach an Egg)
This is one of those recipes that looks more complicated than it actually is. However, there are four distinct layers to this recipe, which means a little planning is needed to ensure all components are nice and warm when ready to serve. In addition, it may take a little practice to achieve perfectly poached eggs, but the process is pretty easy once you get the hang of it.
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Ingredients
Blender Hollandaise Sauce
- 6 tbsp unsalted butter
- 3 egg yolks
- 1½ tbsp lemon juice
- 1/8 tsp salt
- 1/8 tsp cayenne pepper
- 2-3 cups warm water
Eggs Benedict Ingredients
- 4 English muffin bottoms *Reserve English muffin tops for another use.
- 2 tbsp unsalted butter room temperature
- 6 cups water for boiling
- 1 tbsp white vinegar
- 4 large eggs
- 8 slices Canadian bacon
- cayenne pepper for garnish
- 1 tbsp fresh chives chopped
Instructions
Tutorial: How to Poach an Egg
- Rule #1: No Broken Yolks. The key to poached eggs with a nice runny center is to start with an intact yolk. If you struggle to crack open eggs without breaking the yolk, try giving them a single swift crack against the top of a bowl with a thin (vs. thick or rounded) edge. This creates a clean, thin break that is easy to crack apart without damaging the yolks in the process.
- Rule #2: Use Fresh Eggs. This is more of a guideline than a hard-and-fast rule, because it can be tough to know how fresh the eggs you purchase at your local grocery store are. However, try to use eggs you’ve recently purchased instead of ones that have been sitting in your refrigerator awhile. Egg whites tend to break down and become runny as they age, so strain your eggs in a fine mesh strainer, as shown, before poaching to work around this.
- After straining, transfer each egg into its own ramekin or small bowl. This will make it easier to add each egg as quickly as possible to the boiling water. Plus, it helps keep the eggs separated from each other if you are poaching multiple eggs at one time.
- One popular poaching technique is to create a “swirling vortex” by vigorously stirring the boiling water with a large spoon in circles until it continues to rotate on its own after you stop stirring.
- Although this works well for a single egg, it is not ideal for poaching multiple eggs at one time. In that case, drop the eggs, one at a time, into the boiling water without swirling it first. For consistent results, set a timer and be sure to remove the eggs from the boiling water in the same order you added them.
- Cook time will vary depending on desired level of doneness. The images shown here were achieved with a 3-minute cook time. If runnier or firmer results are desired, adjust the cook time accordingly.
- When done poaching, remove eggs from water with a slotted spoon and transfer to a plate lined with paper towels to absorb any excess water. Gently pat dry before serving.
Tip: The key to success when using a swirling vortex is to dump a single egg quickly into the center of the vortex, rather than outside the center. By dumping the egg into the center, the swirling action forces the egg white to close in around the yolk to create a nicely shaped outer layer without a lot of wispy white tendrils hanging off of it.
Tip: If the poached eggs are not going to be eaten immediately, reduce cook time by 30-45 seconds, then reheat later by dropping them back in boiling water for another 30-45 seconds.
For Eggs Benedict with Hollandaise Sauce
- Before starting, prep your work area by doing the following:
- Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet. Butter the English muffin bottoms and place on the prepared baking sheet, as shown. Set aside.
- Line a large plate with paper towels and set aside.
- Set up a warm water bath to keep the Hollandaise sauce warm by adding two cups very warm water to a shallow bowl. (Avoid overly hot water as it can cause the eggs to solidify). Set aside.
- Fill a pot with 6 cups water and set over high heat. Add one tablespoon white vinegar and bring to a rapid boil.
- Add six tablespoons butter to a small skillet set over medium heat. Stir until completely melted, then reduce heat slightly to keep warm and bubbly while preparing the sauce.
- Add the eggs yolks, lemon juice, salt, and cayenne pepper to a blender and blend on high for 20-30 seconds, then slowly drizzle the warm, melted butter into the blender while it is still operating. Continue blending on high for 1-2 minutes, or until the sauce is emulsified and reaches a smooth, creamy consistency.
- Turn off blender. Taste and add additional lemon juice, salt, or cayenne pepper, as desired. Transfer the sauce to a heat-proof container, such as a glass canning jar, and place into the warm water bath until ready to use.
- Add eggs, one at a time, to a fine mesh sieve, as shown, for 2-3 minutes to remove excess liquid. Transfer each egg to a separate ramekin and set aside.
- Drop the strained eggs, one at a time, into the boiling water and poach for 3 minutes. Carefully remove each egg with a slotted spoon and transfer to the plate lined with paper towels. Set aside.
- Add the Canadian bacon to a large skillet set over medium heat and heat just until warmed through and browned, approximately 2-3 minutes per side. Remove from heat and set aside.
- Place the top oven rack on the second position from the top and set the broiler to high. Place the English muffins under the broiler for approximately 3-4 minutes or until golden brown, rotating once halfway through. Remove from oven and set aside.
- To serve, assemble by topping the toasted English muffins with two slices of Canadian Bacon and one of the poached eggs. Pour some warm Hollandaise sauce on top and garnish with a small pinch of cayenne pepper and some chopped chives right before serving. Enjoy!
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 542kcal (27%)Carbohydrates: 28g (9%)Protein: 25g (50%)Fat: 36g (55%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 421mg (140%)Sodium: 957mg (42%)Potassium: 371mg (11%)Fiber: 2g (8%)Sugar: 0.4gVitamin A: 1223IU (24%)Vitamin C: 3mg (4%)Calcium: 102mg (10%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- Medium saucepan – for simmering water for poaching eggs
- small saucepan – for making hollandaise gently
- mixing bowl – if making hollandaise over a bowl set on simmering water
- whisk – essential for hollandaise
- Slotted spoon – to lift poached eggs out of water
- skillet – for heating Canadian bacon/ham
- baking sheet – for toasting English muffins
- Knife – for splitting muffins, cutting butter, etc.
- measuring cups – helpful for lemon juice, vinegar, butter
- Small ladle – for stirring water or spooning sauce
- platter – for assembling and serving
- Thermometer – useful for keeping hollandaise from overheating
- blender – if making blender hollandaise
- Fine mesh strainer – optional, for smoother hollandaise or removing loose egg whites
- ramekins – for cracking eggs individually before poaching
- Paper towels – for draining eggs or bacon/ham
- egg poacher – if you prefer not to poach directly in water
- Tongs – for handling hot muffins or bacon/ham
- Warm serving plates – helps keep everything hot
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