Master the Homemade Brunch with Our Eggs Benedict Recipe

Skip the lines and make the perfect brunch at home with our Eggs Benedict.

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[johnbushur]

For the sauce:

4 large egg yolks
1 stick of softened butter cut into chunks
1/3 of a cup of boiling water

Mix the yolks and butter together in a double boiler gradually incorporating the water until 160 degrees and thickens about 7-10 minutes then remove from heat

Season with 2 tsp of lemon juice and a pinch of cayenne and salt.
the sauce will hold for a few hours.

For the eggs:
Drain the eggs through a colander to drain the watery portion of the white let drain for 30 seconds or so

Boil 6 cups of water and add 1 tbsp of vinegar and 1 tsp of table salt (light boil) and then turn off heat and add eggs 1 at a time to their own spot in the pot and cook covered for 3 minutes. Eggs can be held in a 160 degree pot of water for a while

Broil English muffins 4 -5 minutes on a sheet tray and top with Canadian bacon poached egg and hollandaise sauce

[nomadicroadrat]

We've been making eggs benedict for Sunday brunch for years. Instead of vinegar we add lemon juice to the eggs before placing them in the tea strainer before adding them to the hot water instead of adding vinegar to the water. No need to have a pot full of water. Just have enough water to cover the eggs (a couple of inches above the eggs). No need to swirl the water, just keep the water just below simmering. Use an immersion blender or electric whisk to mix the butter and eggs.
Either browned butter or very cold cubed butter work. We've used canadian bacon, prosciutto, bacon, lox, and they all work well.
We usually go all in and make our own English muffins, but have bought them from the grocers as well. Bon appetit and don't forget the champagne to toast the occasion!

[stevenhaas]

I've been making hollandaise/bernaise sauce like this for a decade. a few tips: 1) whisk the egg yolks and the lemon juice/other flavorings for a minute or so before putting in the butter and before putting it over the double boiler. This will help the fial sauce be lighter and frothier Also you can add the lemon juice and other flavorings from the start. no need to wait til the end. 2) the butter doesn't need to be soft. in fact cold cubes will work even better because they will melt a bit more slowly allowing the whisking to emulsify into the yolks more gradually as the butter melts.

[arrow]

That method for draining the excess egg whites worked so incredibly well when I tried it this This is a game changer for poached eggs!

[friedarobertson]

I'm going to try this. Always order eggs Benedict in restaurants but afraid to try at home. You've encouraged me to do so. Thanks.

[dsatt]

Made this today, the hollandaise worked perfectly. I cut it in half and it still worked great. It thickens pretty quickly once you start adding the water.

[Pompina]

I've tried out the poached egg technique... It works wonderfully!! Thank you both for the master class! Regards from Chile, South America.

[realpirate]

From the bottom of my frustrated hollandaise making heart : Thank you, The holding pan is pure genius, too ✌

[peterwilliamhaynes]

The best recipe ever for eggs Benedict. Thank you. It’s so easy and works perfectly. Now I know the best ever way to poach eggs.

[methosmomomax]

So, I just made this and followed step by step and during the Hallindaise sauce I found it went nearly soupy with just a Tbsp of boiling water. It eventually became somewhat creamy but I wouldn't use more than that. I used my toaster for the English muffins but finished with the ham in the oven on broil (Hi) 90-seconds. eggs finished perfectly and with serving plates warmed up I went directly to serving everything. A little salt and pepper in the end and I received many compliments.

[andreasurace]

Followed you all exactly and it turned out perfect (although I used prosciutto instead of Canadian bacon)

[paulfoster]

I remember growing up with an egg poacber. It was something of a double boiler with a level of removable thin circular egg holders over the water. (I'm 60.)

[logmegadeth]

Made this recipe for my family when they visited this past weekend and it came out great! Worked wonderfully for 6 servings.

[MsMadcat]

Sara Moulton did her poached eggs by draining them first. I've been doing this for about 5 years now and works every time. I'm excited about trying the hollandaise which is my favourite part of eggs benny. Thank you!!

[FutureCommentary]

This is my weekend project. I'll try your method for hollandaise with some of the tips I see in the comments (cold butter, lemon from the start, etc.)

[believeintendcreate]

It worked I love it thank you so much. I tried making hollandaise sauce 40 years ago and it was always stressful and unpredictable. Then I found aunt Penny’s hollandaise sauce but you can’t purchase it anymore now I can make my own and it’s the best thank you

[strll]

I think that you deserve an award for this... it's a must-try recipe for me, especially since we don't go out to eat nowadays due to the pandemic.

[Pompina]

I tried out your Poached technique... It worked wonderfully! I'm so happy! Thank you so much. Greetings from Chile

[emilygeels]

The first time my dad and I tried hollandaise we didn’t know what it was. My dad asked to try it on the side. The waitress brought him a sample to try. He immediately turned to her after a spoonful and eagerly said “Yes please!” Now whenever we go out for breakfast he always asks for the ‘yes please sauce’. 😂

[donnadodd]

Made my English muffins tonight. This recipe is perfect, not the same as the printed recipe. Have made three times before and it comes out perfect every time!