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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

You are here: Home / Recipes / Breakfast / Eggs Benedict with Hollandaise Sauce

Eggs Benedict with Hollandaise Sauce

September 6, 2011

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eggs benedict with hollandaise sauce on white plate

I have always had a deep love and appreciation for Eggs Benedict. As a child, I thought the Hollandaise sauce was a cheese sauce. I was slightly disappointed when I found out that it was made with egg yolks and butter – but I got over it quickly! Hollandaise sauce is so creamy, so buttery, so rich – I think it goes great on just about anything.

Take your time with this recipe and you will be well rewarded. A proper Hollandaise does not separate and will be creamy and smooth. The lemon adds just a mild tang, but in no way detracts from the richness of the butter and eggs.

There are many methods to making Hollandaise sauce but this preparation is my favorite and yields the best results. The trick is in gathering your ingredients before starting the sauce. Preparation is definitely the key to a successful Hollandaise sauce. (The first time I made it, I scalded the eggs in the double boiler while squeezing my lemons – total rookie mistake!)

eggs benedict ingredients on kitchen counter
Ingredients:

4 whole English muffins, split
8 slices of Canadian Bacon
8 eggs  + 4 egg yolks
3 Tbls lemon juice (fresh is best but use what you have)
1 cup + 2 Tbls butter
1 Tbls white vinegar
1 Tbls water
1/4 tsp salt
1/4 tsp Worcestershire sauce
1/4 tsp ground white pepper

Directions:
double boiler on stove top

 Heating It Up:
– Preheat the oven to 400 degrees or set a toaster oven to toast.
– Fill the bottom of a double boiler with water and bring to a simmer. The water should not touch the bottom of the top pan. If you do not have a double boiler, just put a glass bowl on top of a sauce pan (again making sure the water is not touching the bottom of the bowl.)
– Add three inches of water to a deep pan (I use my wok) and start bringing it to a simmer for the eggs.

eggs separated into two white bowls

Prep Work:
– Separate 4 eggs, reserving the yolks in a small bowl.
– Combine the lemon juice, pepper, Worcestershire sauce, vinegar, and water in another small bowl. Having these ingredients pre-combined will make it easier later.

 melted butter in Pyrex measuring cup

– Melt 2 sticks of butter (1 cup) and have it ready to pour into the double boiler.
– Try not to think of the fat and calories that are going into this – instead focus on the creamy goodness you are going to be enjoying in a few short minutes…

hollandaise sauce in double boiler

Making the Hollandaise Sauce:
– Add the 4 egg yolks to the double boiler and whisk in the lemon juice, Worcestershire sauce, white ground pepper, and vinegar (already combined).
– Whisk in the melted butter 2-3 tablespoons at a time making sure the butter is fully incorporated into the egg mixture.
hollandaise sauce in double boiler  – Keep on whisking and you will notice the color changing, turning a lighter yellow.
– Once all the butter has been added and incorporated, whisk in the salt and then remove the sauce from the heat and cover it.

The sauce may appear thin but don’t worry – it will thicken while you prepare the other components.

water simmering in skillet

Poaching the Eggs:
– Bring water to a simmer in a deep pan (I use my wok and it works great!)  You will need a couple inches of water to poach the eggs in.
– Add 1 Tbls of vinegar to the water (this helps keep the eggs whites from getting too crazy).

canadian bacon and english muffins on baking sheet

poaching eggs in potCanadian Bacon and English Muffins:
Before poaching the eggs, place the English muffins and Canadian bacon on a baking sheet and into the preheated oven. If you are using a toaster oven, set it to toast or broil. The bacon warms up nicely and the english muffins will toast slightly. You don’t want your English muffins too crunchy – just slightly toasted.

Poaching Eggs:
– Drop the eggs into the water one at a time – slowly! Be gentle with the eggs and make sure the water doesn’t get up to a boil.
– Let the eggs cook for 3-4 minutes at a low simmer. The centers should still be soft.
– Remove the eggs with a slotted spoon letting all the water drip off.
– Place on a warm plate until ready to assemble.

eggs benedict assembled on a white plate

Assembling the Eggs Benedict:
– Place two English Muffin halves on a plate.
– Add the canadian bacon.
– Top with poached egg.
– Finish this off by drizzling the Hollandiase Sauce over the top.
(I am totally getting hungry right now just typing this up!)
– You can add some fresh chives or paprika to the top for some color.
Serve this with some hashed browns and you’ve got a meal to remember.

Print Pin
5 from 1 vote

Eggs Benedict with Hollandaise Sauce

Take your time with this recipe and you will be well rewarded.
Course Breakfast
Cuisine American
Keyword eggs benedict with hollandaise sauce
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 434kcal
Author Trish - Mom On Timeout

Ingredients

  • 4 English muffins split
  • 8 slices Canadian Bacon
  • 8 eggs
  • 4 egg yolks
  • 3 tbsp lemon juice fresh is best but use what you have
  • 1 cup butter
  • 2 tbsp butter additional
  • 1 tbsp white vinegar
  • 1 tbsp water
  • 1/4 tsp salt
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp ground white pepper

Instructions

  • Heating It Up:
  • Preheat the oven to 400 degrees or set a toaster oven to toast.
  • Fill the bottom of a double boiler with water and bring to a simmer. The water should not touch the bottom of the top pan. If you do not have a double boiler, just put a glass bowl on top of a sauce pan (again making sure the water is not touching the bottom of the bowl.)
  • Add three inches of water to a deep pan (I use my wok) and start bringing it to a simmer for the eggs.
  • Prep Work:
  • Separate 4 eggs, reserving the yolks in a small bowl.
  • Combine the lemon juice, pepper, Worcestershire sauce, vinegar, and water in another small bowl. Having these ingredients pre-combined will make it easier later.
  • Melt 2 sticks of butter (1 cup) and have it ready to pour into the double boiler.
  • Making the Hollandaise Sauce:
  • Add the 4 egg yolks to the double boiler and whisk in the lemon juice, Worcestershire sauce, white ground pepper, and vinegar (already combined).
  • Whisk in the melted butter 2-3 tablespoons at a time making sure the butter is fully incorporated into the egg mixture.
  • Keep on whisking and you will notice the color changing, turning a lighter yellow.
  • Once all the butter has been added and incorporated, whisk in the salt and then remove the sauce from the heat and cover it.
  • The sauce may appear thin but don't worry - it will thicken while you prepare the other components.
  • Poaching the Eggs:
  • Bring water to a simmer in a deep pan (I use my wok and it works great!) You will need a couple inches of water to poach the eggs in.
  • Add 1 Tbls of vinegar to the water (this helps keep the eggs whites from getting too crazy).
  • Canadian Bacon and English Muffins:
  • Before poaching the eggs, place the English muffins and Canadian bacon on a baking sheet and into the preheated oven. If you are using a toaster oven, set it to toast or broil. The bacon warms up nicely and the english muffins will toast slightly. You don't want your English muffins too crunchy - just slightly toasted.

Poaching Eggs:

  • Drop the eggs into the water one at a time - slowly! Be gentle with the eggs and make sure the water doesn't get up to a boil.
  • Let the eggs cook for 3-4 minutes at a low simmer. The centers should still be soft.
  • Remove the eggs with a slotted spoon letting all the water drip off.
  • Place on a warm plate until ready to assemble.

Assembling the Eggs Benedict:

  • Place two English Muffin halves on a plate.
  • Add the Canadian bacon. Top with poached egg. Finish this off by drizzling the Hollandaise Sauce over the top.)
  • You can add some fresh chives or paprika to the top for some color.

Nutrition

Calories: 434kcal | Carbohydrates: 15g | Protein: 15g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 344mg | Sodium: 759mg | Potassium: 219mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1165IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg

 

eggs benedict with hollandaise sauce on white plate
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By Trish - Mom On Timeout September 6, 2011 Breakfast, Recipes

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Comments

  1. { mindy } says

    February 18, 2012 at 11:27 PM

    Oh my gosh! I’m so glad I found this! Eggs Benedict is by far one of my most favorite foods, and I had no idea whatsoever how to make it. I was forced to go find breakfast and brunch restaurants that served it (seriously. No joke. It got really sad.)

    I’m bookmarking this page immediately. 🙂

    Reply
  2. Chatty Chics says

    January 21, 2012 at 3:01 PM

    Hey again! Can’t imagine having the patience to make this but I so wish I did! This sounds divine!

    Reply
  3. Trish - Mom On Timeout says

    January 6, 2012 at 9:16 AM

    @vanessadawne Hey there! I have heard of this method AND I’ve tried it but I really prefer it the way I’ve described above. It seems difficult but it’s really not and trust me, it’s worth the effort!

    Reply
  4. vanessadawne says

    January 6, 2012 at 12:40 AM

    Oooh, I always order Eggs Benny when out — thanks so much for a great tutorial & especially the ‘rookie’ tips. A little nervous but I’m going to try to make these faves at home.

    I once had a recipe for Hollandaise made with a blender [now lost who-knows-where]. Have you heard or tried this method?
    dawnedesign.net

    Reply
  5. Trish@MomOnTimeout says

    December 28, 2011 at 12:13 PM

    @JessicaOh me too! I always get them if we go out for breakfast but really they aren’t so hard to make at home. If you ever want to switch it up, try it with avocado or bacon or even cream cheese – so good! Thanks for visiting Mom On Timeout!

    Reply
  6. Jessica says

    December 28, 2011 at 11:39 AM

    Just found this on Someday Crafts linky party. They look so good. I love eggs benedict 🙂

    Reply
  7. Danielle-Marie says

    October 29, 2011 at 1:42 PM

    Soooo yummy!

    Reply
  8. keepsmeoutofmischief says

    October 19, 2011 at 1:44 PM

    My favourite breakfast EVER! I ate it practically every day when I was away on holiday last year!

    Reply
  9. Jessica @ O. Alouette says

    October 13, 2011 at 7:24 PM

    Looks delicious! I *love* hollandaise sauce!

    Reply
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Hi, I’m Trish!

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