Classic Eggs Benedict
Recipes » Breakfast » Egg Dishes
Most Sunday mornings, around 10:30 AM at our lakehouse, Bloody Marys are flowing and preparations for Eggs Benedict have begun. We usually have several guests over to join us for breakfast and discuss the night before. What a great tradition!
"I must disagree with the previous negative review for the recipe being "hard 2follow could be more concise". I easily followed the instructions to the letter with no problems and it was so worth it! The eggs benedict turned out wonderful and delicious." - TrissaYield: 4 Ready in 30 minutes
Cuisine: AmericanMain Ingredient: Eggs
100% would make again (reviews)
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Notes Classic Eggs Benedict Preparation
First, have a Bloody Mary. Prepare for the Hollandaise Sauce by placing the 4 egg yolks, lemon juice, salt and pepper in a bowl. Place that bowl in a larger bowl of luke warm water. (This gets the chill off the eggs) Put the 2 sticks of butter in a measuing cup. Have another Bloody Mary.
Fill a large skillet halfway with water, the vinegar and the salt. Bring to almost a boil. In another skillet lightly grill the Canadian Bacon. Keep warm, but do not dry out. Butter the English Muffins and get ready to toast. Have one more Blooddy Marrry.
Empty the egg yolk mixture into a blender. Everything should be ready to go at this point: Muffins toasting, bacon grilled, water simmering. Melt butter in microwave until hot, about a minute. Run blender on high and slowly add the melted butter. Sauce will thicken. Gently crack and drop each egg into the water in the skillet. Poach for about 2 minutes (you want the yolks to be runny).
To assemble start with the English muffin, then the Canadian bacon, then the poached egg, removed with a slotted spoon. Cover with Hollandaise Sauce. Serve with cheese grits, a grilled tomato, assorted fruit chunks, and.........one more Bloody Mary.
Notes
IMPORTANT: Do not operate machinery after eating this! The only thing acceptable to do is to take a long nap.
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photo by 
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This is what a quick and delicious version of Eggs Benedict, made with an easy blender Hollandaise sauce, looks like inside -- perfectly poached egg, soft and just a little runny, saucy and absolutely delectable.
photo by 
sgrishka
Lots of butter ready to be melted in the microwave.
photo by sgrishka
Warmed egg yolk mixture going into the blender.
photo by sgrishka
With blender running on medium speed, slowly drizzle the hot butter through the hole in the lid, until the mixture becomes a beautiful sauce ready to pour. Make sure the butter is HOT, so it cooks the egg yolks.
photo by sgrishka
Hollandaise sauce should cook and thicken in the blender and look like this.
photo by sgrishka
Eggs poaching in a gently simmering mixture of salted water and vinegar.
photo by sgrishka
Toasted English muffin topped with Canadian-style bacon and poached egg, ready for a slathering of creamy Hollandaise sauce.
photo by sgrishka
Drizzled with a spoonful of smooth Hollandaise sauce and garnished with freshly ground pepper. Creations like this make getting out of bed in the morning worthwhile.
photo by sgrishka
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Classic Eggs Benedict Reviews
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Excellent, especially the 'cheat' on the hollandaise. I'm going to post just the hollandaise as a separate recipe (giving credit to Papa Lew, of course) because I see using the sauce or other recipes. Thanks for a great recipe and technique!
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Love the recipe, I want to have brunch at their house!
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I love the way this recipe starts out , bloody marrys . Awesome I will enjoy it all
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Delicious
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Great Hollandaise recipe. So easy. Couldn't quite get the eggs right though. I'll try an egg poacher next time. Added 2 tsps mustard to the Hollandaise and it was really yummy. Also wilted some spinach - nice addition.
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I thought this was going to be hard to make but this was easy. Thank you
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I must disagree with the previous negative review for the recipe being 'hard 2follow could be more concise'. I easily followed the instructions to the letter with no problems and it was so worth it! The eggs benedict turned out wonderful and delicious.
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This is my 'go to' eggs benedict recipe and is consistently great. This time i replaced the Canadian bacon with crab meat, a nice change.
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Easy! Hardest part is poaching the eggs correctly. Don't really need cayenne pepper - replace with any other pepper.
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Excellent recipe, shame it was a bit light on the bloody marys
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This was an easy, no-fuss recipe. The sauce is simply put together in a blender with no double boiling necessary. The blender whipped the sauce into a smooth emulsion that isn't as likely to break as versions made by hand with a whisk. As for ingredients, we used fresh eggs and changed the amount of vinegar from 2 cups to 1 tsp. per cup of water (we use no more than 1-inch of water in a a non-stick pan or at least 3-inches of water in a saucepan). We also tweaked the poaching method slightly. Instead of cracking our eggs directly into the pan, we first cracked them into ramekins, swirled the simmering water with a spoon to create a gentle whirlpool, then carefully slipped each egg into the water by lowering the lip of each ramekin about a half inch below the surface of the water allowing the eggs to flow out. The egg whites did streak slightly in the water, but for the most part stayed together as spheres. Next time, I will probably replace 2 tbsp. of the melted butter with 2 tbsp. of Dijon mustard. Dijon is a great emulsifier and will also add a little additional 'gusto' to the hollandaise.
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One of my great weaknesses -- Eggs Benedict. I just love this breakfast. Gorgeous photos (as usual), sgrishka.
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IMPORTANT: Do not operate machinery after eating this! The only thing acceptable to do is to take a long nap.
[I posted this recipe.] |
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