Legend has it that poached eggs on an English muffin started at Delmonico’s in New York. Here’s my take on this brunch classic, and don’t spare the hollandaise. —Barbara Pletzke, Herndon, VA
- 4 large egg yolks
- 2 tablespoons water
- 2 tablespoons lemon juice
- 3/4 cup butter, melted
- Dash white pepper
- 8 large eggs
- 4 English muffins, split and toasted
- 8 slices Canadian bacon, warmed
- For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.
- Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break one egg, into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 additional eggs.
- Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs.
- Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately. Yield: 8 servings.
Originally published as Eggs Benedict with Homemade Hollandaise in Taste of Home November 2015, p90
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