Add cream, egg yolks, lemon juice, mustard, and cayenne pepper to bowl over saucepan and whisk until blended. To make the hollandaise, melt the butter in a small pan. Only modification I did was switch out paprika for the cayenne because I can’t do heat (chemo) but it was as good as any restaurant I’ve ever had it in. Cover the pot and turn off the heat. Use freshest eggs possible, whites will be thickest and therefor spread less. .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }, Share on Facebook Remove from heat, season with salt to taste. Top each with a poached egg and season with salt and pepper. This site uses Akismet to reduce spam. Fill a saucepan with about an inch of water. Reduce heat to very low, then very slowly drizzle in warm melted butter while whisking constantly. The yolk just may be a bit more set this way. Sending love your way. I’ve tried several different Hollandaise sauce recipes and several different methods and this version is easily my favorite (plus it seems to be the most foolproof)! English muffins and ham will need to be served right after heating. https://www.jamieoliver.com/recipes/eggs-recipes/super-eggs-benedict The traditional method for making hollandaise sauce is to whisk together egg yolks, water, and a little lemon juice until thick and pale. However, you can refrigerate what you don’t need and use it almost like a mayonnaise over the next few days. Halve the warm muffins, then divide over the spinach and waves of delicate ham. Required fields are marked *, RESTAURANT-QUALITY RECIPESYOU Heat a small skillet over medium high heat. You’ve made our homemade Eggs Benedict dreams come true! Slide poached egg on top and drizzle with hollandaise sauce. The recipe calls for the use of Canadian bacon as is. Hey there! I’m so glad you enjoyed this recipe! Get free recipes sent straight into your inbox! The Hollandaise sauce is absolutely delicious! Sign up to save recipes in you recipe book, write reviews and more! hi what can I use instead of dijon mustard? Don't add salt to the water. Happy to hear it’s picky eater approved :)! If it's easier for you to gently add eggs to water, you can crack into individual ramekins first. Hang on to this recipe, it’s perfect for holidays and weekends and also definitely set to impress for entertaining. You get a golden brown, toasted English muffin layered with a slice of flavorful Canadian bacon, topped with a poached egg with a perfectly runny yolk and they’re finished with the an over the top delicious, rich and creamy hollandaise sauce and vibrant fresh herbs. Eggs Benedict is likely one of those things you’ll frequently order at a diner but it seems too intimidating to make at home so you have yet to attempt it. Here you’ll find a collection of delicious recipes that your family will love, all tested and approved by me, Jaclyn, creator of this food blog. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard. A traditional eggs Benedict consists of a halved English muffin topped with Canadian bacon, ham, or bacon, a poached egg, and hollandaise sauce. Reduce heat to very low, then very slowly drizzle in warm melted butter while whisking constantly. Jen – I’m sorry to hear about the chemo you’re enduring, I’m hoping and praying for the best for you! **If needed reheat sauce in microwave at 50% power in 10 second intervals, stirring between each. The taste was spot on. This post may contain affiliate links. Cook mixture, whisking constantly, until just thick enough to coat the back of a metal or wooden spoon and temperature reaches 160 degrees. Eggs will spread more. Feel free to swap out the ham for beautiful smoked salmon, or even a slow-roasted portobello mushroom, if you prefer. (As an aside: This sauce recipe also works with coffee cream and an extra tablespoon of butter in a pinch; I had to sub since I had no heavy cream.). You can poach eggs in up to 2 days in advance and reheat in boiling water for about 30 – 60 seconds. Place butter in a separate microwave safe container and microwave until melted. Assemble: lay a slice of Canadian bacon atop each English muffin. Set a stainless steel or glass bowl over saucepan that fits nicely without touching water. I’ve tried a few recipes now and this is by far the yummiest one; thank you so much for the recipe. It’s that easy! I made it for the first time Christmas morning for my son’s and there wives, turned out great, Thanks! Eggs Benedict is one of my favorite breakfasts of all times. Stir vinegar into boiling water. My top chef’s tip here is that the best way to keep hollandaise in a stable, warm condition is to put it into a preheated Thermos flask. To Poach Eggs: Fill a large saucepan with 3 inches of water. Thanks for your review Isabel! Remove from heat, season with salt and pepper to taste. He ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise.”. Is it possible to make the sauce a day ahead and reheat it? Herb Crepes with Eggs Swiss Ham and Browned Butter. Transfer to paper towel lined plate to drain, repeat with remaining four eggs. Perfect Eggs Benedict are easier to achieve than you might think. Bring water to a simmer. Pour some hot, freshly melted butter into the running blender in a slow steady stream. I can have 4 servings ready to go in 15 minutes. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm. Crack eggs one at a time and add to boiling water, fitting four eggs in pan at once. Notify me of follow-up comments by email. Ham can also be fried up the same way. You only need 15 minutes to serve up an amazing Eggs Benedict breakfast with Canadian bacon and a quick blender hollandaise sauce. Whisk in a splash of vinegar and season to perfection. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, How to make perfect poached eggs, 3 ways: Jamie Oliver, 4 spring onions, 400 g baby spinach, 1 whole nutmeg , for grating, 1 lemon, 4 English muffins, 8 small free-range eggs, 100 g wafer-thin smoked ham, 100 g unsalted butter, 2 large free-range egg yolks, 1 teaspoon Dijon mustard.

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