Eggs Benedict with Hollandaise Sauce
Eggs benedict with hollandaise sauce is a brunch favorite for good reason. The richness of the sauce paired with the runny yolk is nothing short of indulgent while the Canadian bacon brings a touch of ham-like sweetness. If that doesn’t sound tempting enough, the toasted English muffins add both crispness and chew plus their nooks and crannies do an excellent job at trapping tiny pools of runny yolk. Better yet, this recipe is versatile. Canadian bacon can be replaced with smoky bacon and you can use bagels or toasted crusty bread instead of English muffins. The secret to perfecting this dish is making a great hollandaise sauce which requires proper technique. This includes preparing the sauce over a gentle heat to prevent curdling, slowly adding the butter so the sauce does not separate and whisking with vigor to achieve a smooth luscious texture.
Prep Time: 10 minutes
Cook Time: 12 minutes
- 3 egg yolks, room temperature
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter, melted
- 1 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- Pinch of cayenne pepper
- Kosher salt and black pepper, to taste
- White vinegar
- 1 teaspoon kosher salt
- 4 large eggs, chilled
- 4 slices Canadian bacon
- 2 English muffins, sliced horizontally
- Whisk the egg yolks and lemon juice together in a heat-safe bowl.
- Place the bowl over a saucepan with a little over an inch of barely simmering water. The bottom of the bowl should not touch the water.
- Whisk as you slowly add the melted butter.
- Continue to whisk until the sauce thickens and doubles in volume.
- Remove from the heat and stir in the mustard, garlic powder, and cayenne. Season to taste with salt and black pepper.
- Fill a medium pot with about 3 inches of water and bring to a gentle simmer.
- Add a splash of vinegar along with the salt once the water is simmering.
- Crack each egg into a small cup (a measuring cup will do) lower into the pot and gently add to the simmering water. This helps retain the shape of the eggs.
- Cook for 4 minutes.
- Meanwhile, heat a large skillet over medium-high. Fry the bacon for 1 minute per side or until browned.
- Remove the eggs from the water with a slotted spoon.
- Toast the English muffins, place a poached egg on top of each half, then pour the sauce over the eggs with the help of your favorite gravy boat. Garnish with freshly cracked black pepper if desired.
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