Eggs Benedict with Homemade Hollandaise Recipe

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Eggs Benedict with Homemade Hollandaise Recipe
Eggs Benedict with Homemade Hollandaise Recipe photo by Taste of Home
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Eggs Benedict with Homemade Hollandaise Recipe

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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, Virginia
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 large egg yolks
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 3/4 cup butter, melted
  • Dash white pepper
  • ASSEMBLY:
  • 8 large eggs
  • 4 English muffins, split and toasted
  • 8 slices Jones Dairy Farm Canadian Bacon, warmed
  • Paprika

Directions

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

Nutritional Facts

1 serving: 345 calories, 26g fat (14g saturated fat), 331mg cholesterol, 522mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 13g protein.

  • 4 large egg yolks
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 3/4 cup butter, melted
  • Dash white pepper
  • ASSEMBLY:
  • 8 large eggs
  • 4 English muffins, split and toasted
  • 8 slices Jones Dairy Farm Canadian Bacon, warmed
  • Paprika
  1. 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.
  2. 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.
  3. 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.
  4. 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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BilliePock User ID: 8314002 260551
Reviewed Jan. 30, 2017

"This is delicious sauce. I found out I didn't have English muffins so I used bagels. Also I halted the recipe."

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