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Classic Eggs Benedict with Fool Proof Hollandaise Recipe

This classic Eggs Benedict Recipe is a delicious breakfast consisting of English muffins, poached eggs, Canadian bacon and a homemade hollandaise sauce.

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Ingredients for this recipe:

For the Hollandaise:

4 egg yolks
juice of ½ lemon
¼ cup chardonnay wine
4-6 ounces clarified butter
sea salt and cayenne to taste

For the Eggs benedict:

6 eggs
6 toasted English muffin halves
6 slices of Canadian bacon, heated
chopped fresh parsley and chives for garnish
sea salt and pepper to taste

Serves 3

Prep Time: 10 minutes

Cook Time: 15 minutes

Procedures:

1. Hollandaise: whisk together the gg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about 2 minutes.
2. Add the bowl over a double boiler and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl.
3. Whisk while slowly drizzling in the clarified butter until completely emulsified. Remove from the double boiler, season with salt and cayenne and set aside.
4. Eggs Benedict: Add some vinegar to a medium size pot with water and simmer over medium-low heat.
5. Stir the water using a spoon for 10 seconds to create a vortex and add 1 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 3 minutes or until the egg is cooked but the yolk is runny.
6. Remove the egg and season with salt and pepper. Repeat 5 more times with the rest of the eggs.
7. To Plate: Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish of parsley and chives.

25 Replies to “Classic Eggs Benedict with Fool Proof Hollandaise Recipe”

  2. I like to add a lot more holidays to my my plate because it has to have a lot of hollandaise to make it perfect

  4. Fine dining certainly didn't start in the U.S …Try France …they were doing it nearly a 100 years before

  6. Actually? The vinegar isn't added for "smell". It's added because it helps to keep the whites of the egg tight around the yoke.

  7. What is the best way to keep the sauce warm while making the rest of the recipe. If for example you are cooking for 6

  9. I like your presentation the reduction of w/wine I like I will make tomorrow that little acidity and clarified butter BRAVO

  10. Made this for the first time today. Turned out fantastic!! Thanks for a very easy tutorial to follow.

  11. Dude, your building is slowly tilting to the left side. Better check integrity and static … or simply level your tripod. Pro tip!

  14. The wine was a perfect touch. Thank you. My husband who hates hollandaise loved this

  15. Tried replacing the Canadian bacon with fried prosciutto. You will need about 4 slices per egg.
    He’s so right about clarified butter!

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