Description
A foolproof method for making rich, velvety hollandaise sauce and assembling classic Eggs Benedict at home. This recipe avoids the stress of broken sauces and delivers restaurant-quality brunch results with simple techniques.
Ingredients
Scale
- 3 large egg yolks, room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1/2 cup (113g) unsalted butter
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 1 teaspoon white vinegar (for poaching water)
- 4 English muffin halves
- 4 large fresh eggs
- 8 slices Canadian bacon or ham
- 2 cups fresh spinach
- Butter for greasing pan
- Chopped chives or paprika for garnish (optional)
Instructions
- Whisk egg yolks, lemon juice, and water in a heatproof bowl until pale and frothy. Place over a double boiler or very low heat to warm gently.
- Melt unsalted butter in a small saucepan over medium heat. Remove from heat and let cool for 30 seconds until hot but not smoking.
- Return yolk mixture to heat and whisk constantly. Slowly drizzle melted butter in a thin, steady stream to emulsify. Remove from heat once thick and glossy.
- Stir in cayenne pepper and salt. Cover with plastic wrap touching the surface to keep warm.
- Bring a wide saucepan of water to a gentle simmer with white vinegar. Create a whirlpool and slide in eggs one by one.
- Poach eggs for 3-4 minutes for runny yolks. Remove with a slotted spoon.
- Toast English muffin halves. Lay Canadian bacon on each half, top with wilted spinach, then the poached egg.
- Spoon warm hollandaise over the eggs and garnish with chives or paprika. Serve immediately.
Notes
Ensure egg yolks are at room temperature for better emulsification. Use fresh eggs for poaching to prevent spreading. If the hollandaise breaks, whisk a fresh egg yolk in a clean bowl and slowly drizzle the broken sauce into it to rescue. Do not freeze hollandaise as it will separate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 Eggs Benedict with
- Calories: 450
- Sugar: 3
- Sodium: 680
- Fat: 30
- Saturated Fat: 14
- Carbohydrates: 28
- Fiber: 2
- Protein: 22
Keywords: eggs benedict, hollandaise sauce, brunch recipe, poached eggs, breakfast ideas, restaurant style eggs benedict, foolproof hollandaise