Eggs Benedict with Home Made Hollandaise Sauce

Eggs Benedict

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Eggs Benedict is an American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City. Eggs Benedict is one of my favorite breakfast or brunch items. I love it because is so tasty and easy to make and if you bring your girlfriend for Brunch it is very gourmet dish. Who wants to pass on good food, good company and Mimosa.
Here is my take on this easy and delicious recipe.


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You Need:

Ingredients: Amount
1. English Muffin 2.
2. large Eggs . 4.
2. Canadian Bacon. 4 pieces.
3. Vinegar . 1 tsp.
4
Salt.
1 tsp.

For The Hollandaise Sauce:

Seasonings: Amount
2. Butter . 4-5 Tbsp.
2. Egg Yolks. 4 Tbsp.
3. Lemon Juice . 1-2 Tbsp.
4 Salt and Pepper . To taste.
4 Tabasco Pepper Sauce. To taste.

Instructions:

To make the Home made Hollandaise Sauce:
Melt the butter in a small sauce pan. I like to use blender to make the sauce, it is easy and guarantee that your sauce will be smoot and with velvety texture.
In a blender put the egg yolks, lemon juice and start blending it. Slowly pour the melted butter add the salt, pepper and Tabasco sauce and blended again for a few second or until you get creamy nice golden sauce.

To poached the eggs:
In a medium size pot add water up to 3 inches and bring it to boil. Reduce the heat to simmer and then add the vinegar and salt. Crack one egg at the time in a little cup ( coffee cup or measuring cup) and slowly ease the cup with the egg into the simmering water. Do one egg at the time. Cook the egg for 3-5 minutes, depending on how soft and runny you like your egg. Remove the poached egg from the water with a slotted spoon. Repeat the process for the rest of your eggs and put them on paper or kitchen towel to absorbed the excess water.

To assemble the Eggs Benedict:
In a large skillet ad a little bit of butter and toast the muffins. In mean time in another skillet toast the Canadian Bacon on both side. You can skip this step but I guarantee that you will love your Benedict even more that way.
Lets plate it:
Use a big warm plate and put your toasted muffins. On top of each English muffin add the Bacon and then the poached egg. Finish with a spoonful of the Home Made Hollandaise Sauce.

Serve: 4 Servings.

You can open a nice bottle of Philippe Prie- Champagne.
Cheers!

Equipment you may find useful:

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