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Eggs Benedict

Sunday BrunchIt’s Father’s Day, and that means Beloved gets his favorite breakfast – Eggs Benedict. I don’t remember where I got this recipe for Hollandaise Sauce, but it is the best I’ve ever eaten (although I’m not a fan of Eggs Benedict – I don’t like poached eggs and even the best Hollandaise Sauce can’t improve them).

A note about Hollandaise Sauce – like any sauce that is thickened with eggs, it’s temperamental so make it in a stainless steel double boiler, and nothing but stainless steel. Any other metal, especially aluminum, is going to increase the chance that it will curdle. If it does curdle, you can rescue it by running it through the blender at high speed, but it will be “grainy” and tend to separate and curdle again quickly.

You can also buy microwave egg poachers, although I’ve gotten very inconsistent results with them, so I’ve gone back to poaching eggs the old-fashioned way, in barely simmering water. This is also very good with smoked salmon instead of the Canadian bacon, and I’ve replaced the English muffins with spinach sautéed in butter with very good results.

Eggs Benedict

serves 4

4 English muffins, split and toasted

8 thick slices Canadian bacon, warmed

8 eggs, poached and well-drained

Hollandaise Sauce

Place a split, toasted English Muffin on a plate and top each half with a slice of Canadian bacon and a poached egg; spoon the Hollandaise sauce over all and serve immediately.

Hollandaise Sauce

1 stick unsalted butter

6 egg yolks

3 tablespoons cold water

1/2 stick unsalted butter, melted

The juice of 1 lemon

1/2 teaspoon salt

1 teaspoon Worcestershire sauce

2 squirts Tabasco sauce

Melt the stick of butter in the top of a stainless steel double boiler over, not in, simmering (not boiling) water. Add egg yolks and cold water; beat with wire whisk until fluffy and lemon colored.

Add melted butter, lemon juice, salt. Worcestershire sauce and Tabasco sauce. Do not boil. Whisk until sauce thickens and serve immediately.





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