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Eggs Benedict with Homemade Hollandaise

Legend has it that poached eggs on an English muffin started at Delmonico’s in New York. Here’s my take on this brunch classic, and don’t spare the hollandaise. —Barbara Pletzke, Herndon, Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 4 large egg yolks
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 3/4 cup butter, melted
  • Dash white pepper
  • ASSEMBLY:
  • 8 large eggs
  • 4 English muffins, split and toasted
  • 8 slices Canadian bacon, warmed
  • Paprika

Directions

  • For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.
  • Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs.
  • Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs.
  • Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.

Eggs Benedict with Homemade Hollandaise Tips

What goes well with eggs Benedict?

There’s so much that goes well with eggs Benedict. Try serving it with a side of home fries and sauteed spinach, or even a light frisee salad to cut the richness of the sauce. Most brunch foods can pair wonderfully with this versatile dish!

Is hollandaise sauce safe to eat?

Hollandaise sauce is safe to eat because the raw egg is cooked over a double-boiler till it reaches the temperature of 160 degrees, which is the FDA requirement to consider safe to eat.

Why do they call it eggs Benedict?

There are a few different theories as to why we call this dish eggs Benedict, but looking into the history of eggs Benedict, we learned Benedict is the last name of the customer who first ordered this delicious dish. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts
1 serving: 345 calories, 26g fat (14g saturated fat), 331mg cholesterol, 522mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 13g protein.

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