Eggs Benedict - BigOven 181106

Eggs Benedict

Ready in 30 minutes
2 review(s) averaging 4.5. 100% would make again

Another "Eggs Benedict" recipe ranks higher.

Share it:

This recipe can be simplified by poaching your eggs in advance (see Recipe BO # 181105). You can also make the hollandaise sauce ahead of time and keep it warm over simmering water, and toast the muffins under the broiler.


Ingredients

Are you making this? 
-- Eggs Benedict --
16 slices Canadian bacon
16 Poached eggs; , See Perfect Poached Eggs: BO #181105
8 English muffins; , split, toasted, and buttered
2 cups Hollandaise sauce; , recipe below, (keep warm)
-- Hollandaise Sauce --
1/2 teaspoon Cracked peppercorns
1/4 cup White-wine or cider vinegar
1/4 cup Water; ,or as needed
4 large Egg yolks; , fresh or pasteurized
1 1/2 cups Melted or clarified butter; , warm
2 teaspoon Lemon juice; , or as needed
2 teaspoon Salt; , or as needed
pinch Ground white pepper
pinch Cayenne; , (optional)

Original recipe makes 8 Servings

Servings  

Preparation

Prepare Hollandaise Sauce:

Combine the peppercorns and the vinegar in a small pan and reduce over medium heat until nearly dry, about 5 minutes. Add the water to the vinegar reduction. Strain this liquid into a stainless-steel bowl.

Add the egg yolks to the reduction and set the bowl over a pot of simmering water. Whisking constantly, cook the mixture until the yolks triple in volume and fall in ribbons from the whisk. Remove the bowl from the simmering water and set it on a clean kitchen towel to keep the bowl stationary.

Gradually ladle the warm butter into the egg mixture, whisking constantly. As the butter is blended into the yolks, the sauce will thicken. If it becomes too thick and the butter is not blending in easily, add a little water or lemon juice to thin the egg mixture enough to whisk in the remaining butter. Season the hollandaise with lemon juice, salt, pepper, and cayenne if desired.

The sauce is ready to serve at this point, or it may be finished as desired. The sauce should be held warm over a hot water bath or it can be held sealed in a thermos.

Prepare Eggs Benedict:

Heat a saute pan over medium-low heat. Add the Canadian bacon, working in batches, and saute on both sides until heated through, about 1-2 minutes on each side.

If the eggs have been poached in advance, reheat them in simmering water until warmed through. Blot them on toweling and shape if necessary. Top each English muffin half with a Canadian bacon slice and a poached egg. Spoon 2 tablespoons warm hollandaise sauce over each egg.

Serve immediately.

Credits

Added on Award Medal
Calories Per Serving: 581 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Eggs Benedict

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

Simple and Delicious!!!!!!!!
jp65 3 years ago
[I posted this recipe.]
CookingPassion 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free