Classic Eggs Benedict

Share on Facebook0Pin on Pinterest59.9kShare on Google+0Tweet about this on TwitterShare on Yummly124Share on StumbleUpon0Email this to someone

Making a delicious Classic Eggs Benedict breakfast at home is much easier than you think, especially when you whirl up the hollandaise sauce in the blender.

Classic Eggs Benedict | Self Proclaimed Foodie

I don’t know about you, but more times than not, the thing I have always ordered most when out to breakfast is the Classic Eggs Benedict.  Why?  Two reasons:  1) When prepared well, it tastes oh so wonderful and 2) It’s impossible to make at home, right?  Not so.

Classic Eggs Benedict | Self Proclaimed Foodie

I’m not ashamed to admit that the first time I tried to make traditional hollandaise by whisking the ingredients in a double boiler, I screwed it up royally.  As in, it had to go straight into the garbage and I ran up to my room and cried for hours.  Well, perhaps that was a slight exaggeration, but I did ruin it.  Same goes for my first few attempts at a poached egg, which, I know now, is now super easy to make.  Anyway, I found that it is actually super easy to “cheat” and make hollandaise in the blender.  Someday I will try to make it in the double boiler again.  Its on my lifetime bucket list, along with milking a cow and an Alaskan cruise.  Beyond the troublesome poached eggs and tricky hollandaise, challenge #3 was how to make this fattening yet delicious breakfast for a crowd.  Hint:  I tell you how in the recipe below.

One note:  The hollandaise recipe makes enough for four people who have two eggs each.  If you are complete gluttons when it comes to rich and decadent breakfasts like this Self Proclaimed Foodie and her Convert Foodie Husband are, go ahead and divide the hollandaise between just the two of you so you have something to swirl your breakfast potatoes in before shoveling them into your mouths.  I won’t tell.

Classic Eggs Benedict | Self Proclaimed Foodie

Classic Eggs Benedict
 
Prep time
Cook time
Total time
 
Making a delicious Classic Eggs Benedict breakfast at home is much easier than you think, especially when you whirl up the hollandaise sauce in the blender.
Author:
Recipe type: Breakfast
Yields: 4
Ingredients
Hollandaise:
  • 3 very large egg yolks (or 4 small yolks)
  • 1/4 teaspoon dijon mustard
  • 1 tablespoon lemon juice (or more if you like it more lemony)
  • 1/2 teaspoon hot pepper sauce (like Tobasco)
  • 1/2 cup unsalted butter
  • kosher salt to taste
  • Benedict:
  • 8 poached eggs
  • 8 English muffins, split
  • 8 ounces Canadian Bacon, sliced or shaved
Instructions
  1. Preheat oven to 200 degrees F. Lightly toast English muffins. Arrange on baking sheet. Top with equal portions of Canadian bacon. Allow to stay warm in oven.
  2. Prepare poached eggs. If you are not able to make all 8 at the same time, do not worry. As the eggs finish, place each egg on top of the English muffin and Canadian bacon stack in the oven to stay warm.
  3. To make the hollandaise, add the egg yolks, dijon, lemon juice, and hot pepper sauce to the blender. Blend for only 5 seconds to combine.
  4. In a sauce pan over the stove or in a glass dish in the microwave, melt the butter until it is hot and bubbly. While the blender is running (use the sauce mode if you have a Blendtec), pour in the hot butter in a thick steady stream. The hollandaise will thicken immediately. Do not over blend, otherwise your sauce will over thicken. As soon as all the butter is in, the sauce should be done. Add salt, if desired.
  5. Spoon equal portions of hollandaise over each egg. Garnish with minced chives or freshly ground pepper. Serve immediately.

 

Making a delicious Classic Eggs Benedict breakfast at home is much easier than you think, especially when you whirl up the hollandaise sauce in the blender.
Share on Facebook0Pin on Pinterest59.9kShare on Google+0Tweet about this on TwitterShare on Yummly124Share on StumbleUpon0Email this to someone

Comments

    • says

      The blender method is great

      Here is a microwave method:

      1/2 c. butter
      2 egg yolks
      2 tsp. lemon juice
      1/8 tsp. salt
      Dash white pepper

      Place butter into small microwave-safe bowl. Cover with wax paper and cook on high 1 1/2 minutes or until butter melts and is bubbly. Beat remaining ingredients in another small bowl, until smooth. Slowly add hot butter to egg-yolk mixture until smooth and slightly thickened, using a wire whisk.

      Microwave sauce at medium for 15 seconds. Stir with whisk. Cook 15 more seconds, stir with whisk. Until desired consistency. Serve over asparagus, eggs or chicken.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge