Eggs Benedict is the Beef Wellington of brunch foods. It seems mysterious and elusive to the home cook and can be super intimidating. While the components are simple enough, poached eggs can be finicky and how many of us have ever made a hollandaise before? I’m here to tell you that I made it (proof is above) and impressed a brunch crowd and you can too!
- For the Poached Eggs
- ¼ Cup White Vinegar
- 1 tsp Kosher Salt
- 8 Eggs
- For the Hollandaise
- 3 Egg Yolks
- 1 Tbs Water
- ¼ tsp Kosher Salt
- ½ tsp Ground Red Pepper
- 3 Tbs Fresh Lemon Juice
- 2 Sticks of Butter Cut into 1 Tbs Pieces
- ¼ tsp Sugar
- For the Benedicts
- 4 English Muffins
- 8 Pieces of Canadian Bacon
- In the bottom of a large pot, put 4 small custard cups. Fill the pot with water so that the water line is about ¼ of an inch above the tops of the cups, add the vinegar and salt and bring to a boil.
- When the water begins to boil, crack an egg into another custard cup and carefully put it into one of the cups in the pot. Repeat with 3 of the remaining eggs cook for 5 minutes.
- Using a slotted spoon, remove the eggs from the water and place in a large bowl filled with ice and water to hold them until you’re ready for breakfast.
- Repeat the poaching process with the remaining 4 eggs and place them in the ice bath too. Put the bowl with the ice and the poached eggs in the refrigerator and hold for up to 12 hours.
- Take a deep breath and get all of your ingredients ready. Making sure everything is measured and ready to go is critical for this hollandaise recipe. This process will take about 15 minutes of constant vigorous whisking.
- In a small saucepan away from the heat, whisk the egg yolks, water, salt and red pepper together for about a minute.
- Set the burner to medium low heat and begin to gently heat the eggs, whisking the entire time. Once you start making this, you can’t stop whisking or you’ll wind up with scrambled eggs.
- Keep the eggs on the flame for 10 - 15 seconds and then take it off. Put the eggs back on the flame and then take them off again, repeating this on the flame and off the flame thing for about 3 minutes – whisking the whole time.
- Now start adding the butter, one piece at a time, while whisking and alternating on and off the flame, letting it melt before adding the next piece. Whisk, butter, flame, whisk, off flame, whisk, butter, repeat.
- When you’ve added half of the butter, put in the lemon juice and then keep going with the remaining butter until it’s all melted into the sauce.
- Once all of the butter is melted, take it off of the flame and whisk in the sugar.
- You’re done. Phew. It should look like a thin pudding.
- Put the hollandaise in a thermos and have a mimosa…you deserve one.
- Preheat the broiler and bring a large pot of water to a boil over high heat.
- Split the English muffins in half and toast under the broiler for 3 – 5 minutes until they’ve got some color. Don’t forget about them or they will burn.
- Stack the Canadian bacon on a plate and put it in the microwave for 1 minute to heat it through
- Place 2 halves of English muffins on each plate and top each with a slice of Canadian bacon.
- Once the water boils turn remove from the heat and gently place the poached eggs in the hot water to heat through. Let them hang out in the water for a minute or two to heat through and then place one egg on each benedict.
- Drizzle on some hollandaise and enjoy!
Make the poached eggs ahead of time to give you some breathing room before your brunch crowd arrives. They’ll hold in an ice bath in the refrigerator for a day so you can do them the night before and reheat them when you’re ready to serve.
The Eggs Benedict episode of Good Eats is filled with loads of tips and tricks for the hollandaise. I watched it before I made this recipe and I’m really glad I did.
You can freeze unshelled eggs, Canadian bacon, and English muffins. You probably shouldn’t freeze a completed eggs benedict though. Frowny Face.
Over the course of her life, an average hen will produce about 320 eggs and one poulet basquaise.