Eggs Benedict (VIDEO)

Updated: Nov 2, 2020

Breakfast has always been my favorite meal of the day. I’m a morning person, and every day as soon I’m up, I can hardly wait to have breakfast. A hot breakfast is my first choice almost any time of the year, but once a while I crave a savory one. What is your, favorite savory breakfast? Eggs Benedict is definitely my top choice. I love, love Eggs Benedict! And what's not to like about it? Creamy hollandaise sauce poured over a gently poached egg with a few slices of bacon, and all of this yumminess on top of a homemade Sourdough English muffin... It's so good! This open-faced sandwich will complement any breakfast or brunch.


Homemade Eggs Benedict made using homemade sourdough English muffins and homemade Hollandaise sauce

The star of this dish is the Hollandaise sauce: rich and creamy, with a little acidity to keep the buttery goodness flavor in balance. I like to use high-quality butter from grass-fed cows. It not only provides a great flavor, but the luxurious gold color will make you go for some more.


Prep time: 15 minutes

Total time: 15 minutes

Yield: 2 servings

Author: Inna of innichkachef.com


Hollandaise Sauce Ingredients

1 stick butter

4 egg yolks

1 Tablespoon lemon juice

Pinch of salt and freshly ground black pepper


Poached Eggs Ingredients

1 Tablespoon vinegar (any will work)

Pinch of salt

Boiling water

4 eggs (two eggs per serving - in the video I was lucky to have a double yolk egg, so I used only one egg)


Eggs Benedict Sandwich Ingredients

2 English Muffins split (I used homemade Sourdough English Muffins)

4-8 slices thick-cut bacon

4 poached eggs

1 teaspoon chopped chives (optional)

Pinch of salt and few turns of freshly ground black pepper.



Directions

1. To make the Hollandaise sauce, first melt the butter in the microwave or on the stove, then set it aside.

2. Add egg yolks, lemon juice, and salt to a heat-resistant bowl, then whisk for a few seconds.

3. Set up a double boiler. Simply place a pot on the stove with hot water and place your bowl with eggs on top. Turn the stove on to medium heat and whisk your egg mixture while slowly

adding melted butter.

4. Keep whisking until the butter is incorporated.

5. Take the pot off the stove, but keep the bowl with the butter and egg yolk mixture on top of it.

6. To poach the eggs, bring water to the boiling point, then add salt and vinegar. Crack open one egg one at a time, then drop it into the middle of the water, adjusting the heat to maintain a slow simmer. Watch it for about 3-4 minutes to make sure it doesn't get stuck to the pot. Then, using a slotted spoon, gently catch the egg and place it on a paper towel.

7. Cook the bacon until it's nice and crisp.

8. Toast the English muffin.

9. Assemble the open-faced sandwich, and don’t waste a drop of it!

Enjoy!


Recipe Notes

Making Hollandaise Sauce

If at any point you see your sauce is getting a bit thicker, add 1 tablespoon of water, and don't worry about the sauce breaking. Just give it a whisk before assembling the sandwich.


When is the Egg Done?

To test for doneness, press both the white and yolk. The whiles should feel set and firm, and the yolk should feel very soft. If you like a firmer yolk, poach the egg a little longer.


Leftover Hollandaise Sauce

If you're lucky to have any sauce left, here's a great way to use it up. I love to make cauliflower mashed potatoes with Hollandaise sauce for dinner. It's a healthy alternative to old-fashioned mashed potatoes, and the creamy and buttery texture will melt in your mouth. Keep an eye out for my cauliflower mashed potato recipe coming soon!


Homemade Eggs Benedict made using homemade sourdough English muffins and homemade Hollandaise sauce

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.

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