Eggs Benedict with Hollandaise Sauce is layer upon layer creamy, rich decadence with a perfect poached egg. One bite says it all!
When it comes to weekend breakfasts two recipes always come to mind for me, Tater Tot Casserole and Eggs Benedict. One is an easy-to-make casserole for a crowd and the other with my favorite weekend indulgence with a mimosa. Eggs Benedict with Hollandaise Sauce is not only a show stopper in appearance but one bite into the rich and creamy hollandaise sauce your taste buds will be on cloud nine. But, let’s not forget about that poached egg that sits nestled on top of a layer of Canadian bacon, melted Havarti cheese, and a toasted English muffin. As soon as you pierce the egg with your fork the yolk comes drizzling out and blends magically with the hollandaise sauce. If you have never tried this decadent blend of eggs and hollandaise sauce then here is your opportunity to feast upon the amazing combination of flavors you will ever sink your teeth into.
EGGS BENEDICT WITH HOLLANDAISE SAUCE
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Eggs Benedict with Hollandaise Sauce is a meal that to me can be made for breakfast, lunch, or dinner. Traditionally you will see it on a menu for breakfast or if you go out to brunch, (which is a combination of breakfast and lunch) you will see it being served too. These Chocolate Gravy and Biscuits and Chicken and Waffles are also breakfast ideas that can be turned into lunch and/or dinner.
The key to this Eggs Benedict recipe is poaching the egg. If you like that nice smooth egg yolk to come spilling out as you cut into it, then you want to make sure you don’t overcook your egg. However, if you like the yolk to be firm that is ok too. Either way, the combination of all the flavors will wow your taste buds.
What is poaching an egg?
- Poaching an egg is simply slipping a fresh egg into a consistent slow boiling pot of water and cooking it long enough for the egg with to solidify while the yolk remains soft.
- The perfect poached egg will have a running yolk and a sold base of egg whites surrounding it.
How do you poach the perfect egg?
- You want to start out with the freshest eggs you can, this will ensure a delicious poached egg.
- Using a medium-sized saucepan fill it about 2/3 of the way full with water. Add 1 teaspoon of white vinegar and bring the water to a mild rolling boil.
- Crack your egg into a small ramekin, custard, or glass bowl. Once your water is at a mild rolling boil take a spoon and swirl the water around quickly. As the water is swirling gently slip your egg into the water and leave it. Set your timer for 3 minutes to cook and then remove the egg with a slotted spoon and place on a soft surface.
The reason to swirl the water is so the egg whites will wrap around the yolk as it cooks to give that beautiful poached egg appearance. If some of the egg white doesn’t wrap around the yolk and is hanging off a bit you can take a knife and cut it off, but that is up to you. Either way, the egg will sit perfectly perched up on the English muffin and all the creamy hollandaise sauce to drizzle over the top of it and down the sides.
How to make hollandaise sauce?
- Using a blender, add 3 egg yolks, lemon juice, and pepper. Blend on low for about 1 minute. The sauce will start to turn a soft yellow color.
- Melt butter and then turn your blender on high. Slowly add the butter and blend until sauce starts to thicken. Add in salt and a little cayenne pepper and blend to incorporate.
How to make eggs Benedict?
- Begin by cracking four eggs into small containers and set aside.
- Fill a medium saucepan 2/3 the way full with water. Bring to a mild rolling boil and add 1 teaspoon white vinegar. Using a spoon, swirl the water around quickly. As water is spinning gently slip one egg into the water. Set your timer for 3 minutes and cook. Remove from the water with a slotted spoon and set on a soft surface. Repeat with remaining eggs.
- Make the hollandaise sauce recipe in a blender by adding egg yolks, lemon juice, and pepper. Blend on low for one minute. Turn blender to high and slowly add in melted butter. Blend until sauce thickens.
- Toast English muffins and begin to assemble. Place one slice of Havarti cheese, two pieces of cooked Canadian bacon, one poached egg, and then drizzle on the hollandaise sauce. Garnish and serve.
Breakfast is the most important meal of the day and these are some of my favorite recipes!
- Sausage and Gravy
- Ham Egg and Cheese Breakfast Sliders
- Southwestern Breakfast Pizza
- Lemon Cream Cheese Danish
- Cinnamon Roll Coffee Cake
- More breakfast ideas…
Tools used to make this Eggs Benedict with Hollandaise Sauce recipe
Ramekins: These little bowls are great for serving condiments and dipping sauces or preparing mini desserts!
Medium Saucepan: I don’t what I’d do without this saucepan. It gets used in my kitchen every day. The glass lid even has strainer sides so I even have a colander for pasta!
Blender: I love this blender! I use it to make everything from smoothies to soups. It can handle anything I throw at it and the puree comes out smooth.
Ingredients
- 4 eggs
- 1 tsp white vinegar
- 8 pieces Canadian bacon cooked
- 4 slices Havarti cheese
- 2 English muffins cut in half and toasted
- Hollandaise sauce
- Fresh dill and parsley for garnish optional
Instructions
- Crack eggs into 4 separate small ramekins, custard or glass dishes and set aside.
- Fill a medium saucepan 2/3 of the way full with water and bring to a mild rolling boil. Add 1 tsp white vinegar. Using a spoon swirl the water around quickly and then gently add ONE egg. Set a timer for 3 minutes and cook. Remove egg and place on a soft surface to cool. Repeat with remaining eggs.
- Prepare Hollandaise sauce; set aside.
- Toast the English muffins and assemble: place one piece of cheese on the bottom and top with two pieces of Canadian bacon, one poached egg and then top with Hollandaise sauce. Garnish with fresh dill and parsley.
Nutrition
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Virginia says
Im wondering with this holendais are you not cooking the egg yolks that are in it? Does the melted butter cook it?
Aubrey Cota says
The combination of using melted butter, lemon juice, and a blender. The blender actually heats up the yolks enough to not be an issue, keep in mind this should be used pretty immediately and not stored.