Eggs Benedict with Easy Hollandaise - BigOven 197698
Eggs Benedict with Easy Hollandaise

Eggs Benedict with Easy Hollandaise

Ready in 1 hour
7 review(s) averaging 4.1. 71% would make again

Top-ranked recipe named "Eggs Benedict with Easy Hollandaise"

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Is there anything more delicious, more indulgent than egg on egg ?

"The hollandaise was AMAZINGLY EASY! I doubled the recipe which came out to about 2 cups of butter. And I used bottle lemon (since that's what I have on hand), I estimated about 1/2 cup of lemon juice. It was a bit tangy so next time I'm going to reduce to 1/4 cup. It's on the thick side but SUPER easy and no curdling!! I've done a few different recipes and this was the easiest"

- FoodieSarah3

Ingredients

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2 English muffins; halved and toasted
4 slices ham
4 Eggs
Hollandaise
2 egg yolks
220 g unsalted butter
1 lemon; juiced
Sprinkle Cayenne pepper

Original recipe makes 2 Servings

Servings  

Preparation

Bring a pot of water to the boil. Create a whirlpool in the water by stirring with a spoon. Crack an egg into the water and watch as the egg wraps around itself. Cook for about 3 minutes and take out with a slotted spoon.

Melt the butter and clarify it by removing the white bit on top.

Place the egg yolks into a blender and blend on low. Allow the yolks to combine and then pour in the melted butter, very slowly, until it is completely blended. Pour the lemon juice into the blender straight after as well as the cayenne pepper.

To serve, place the ham on top of the toasted English muffins, then the poached eggs and a dollop of hollandaise.

Notes

You can easily poach the eggs in an egg poaching pan or poach pods.

Credits

Added on Award Medal
Verified by cferrara
Calories Per Serving: 1161 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Great recipe! I love love love this plate but I never had the courage to create it bc all the recipes online seemed so complicated. The egg procees was so simple a monkey can make it and the sauce was great too. Thank you for posting this recipe! You rock!
sindym86 7 months ago
The hollandaise was AMAZINGLY EASY! I doubled the recipe which came out to about 2 cups of butter. And I used bottle lemon (since that's what I have on hand), I estimated about 1/2 cup of lemon juice. It was a bit tangy so next time I'm going to reduce to 1/4 cup. It's on the thick side but SUPER easy and no curdling!! I've done a few different recipes and this was the easiest
FoodieSarah3 1 year ago
This recipe saved my breakfast! I'd never made Hollandaise sauce from scratch before so out of sheer expectation that all recipes were about the same, I went with another which detailed using the microwave instead of the stove to make this. BIG mistake! Dont do it. It was a curdling disaster! I found this one an it worked like a charm! Thanks soooo much!
Mrsswill 1 year ago
Hi Nesspoo. Sorry you found the recipe confusing. It is the easiest one that I personally have found for Hollandaise. Just putting everything in the blender. 220g of butter is a metric measure. If you are using ounces and pounds, you can easily find a converter online. Poaching eggs is a difficult process, and needs a lot of practise. If they did not stay together, it is due to lack of practise. The fact that yours were overdone is not a fault of this recipe. If you would like a more detailed version of this recipe, have a search for Pioneer Woman's blended Hollandaise. She has step by step photos, which are very good.
CayleeGrey 2 years ago
This was the most confusing recipe ever. My eggs didn't stay together and the ones that did work were over done. 220g of butter? How do you measure that? Anyway nothing worked well. Will never make this recipe again.
Nesspoo 2 years ago
Yummy and easy to make....I'll make it again
Jenacrowley 3 years ago
Using a blender makes the hollandaise really easy to make.
CayleeGrey 3 years ago
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