Classic Eggs Benedict, with Hollandaise
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 poached eggs2 slices Canadian Bacon1 English Muffin, split, toasted6 Tbsp Hollandaise Sauce, as follows:1 egg yolk2 tbsp butter2 dash salt1 tbsp lemon juice1 tbsp cream
Toast muffins as eggs are going into boiling water
poach eggs in water with 1/4 cup vinegar added + salt
turn off heat before putting eggs in water - poach 3 1/2 - 4 minutes
place hot bacon on freshly toasted muffin half
top with egg
Hollandaise:
put egg yolk in small double boiler
melt butter in microwave, to bubbling
add lemon juice, dash salt, dash cayenne pepper to yolk
add melted butter to egg yolk mixture, begin stirring continuously
as mixture begins to thicken, continue whisking briskly
add cream to thin - keep sauce consistancy of syrup
requires no more than 3-4 minutes. if sauce starts to thicken too much, remove pot from double boiler to eliminate all heat
My method for Hollandaise is not quite the classic method. I find it works more consistently and I prefer my egg yolk to be somewhat cooked. This would make it too think but adding the cream (or milk) compensates. By constant whisking and carefully controlling heat, I have never had a failure or sauce separation.
Serving Size: Makes 2 Eggs Bendict, which is a standard portion for 1 person
Number of Servings: 1
Recipe submitted by SparkPeople user BISON00.
poach eggs in water with 1/4 cup vinegar added + salt
turn off heat before putting eggs in water - poach 3 1/2 - 4 minutes
place hot bacon on freshly toasted muffin half
top with egg
Hollandaise:
put egg yolk in small double boiler
melt butter in microwave, to bubbling
add lemon juice, dash salt, dash cayenne pepper to yolk
add melted butter to egg yolk mixture, begin stirring continuously
as mixture begins to thicken, continue whisking briskly
add cream to thin - keep sauce consistancy of syrup
requires no more than 3-4 minutes. if sauce starts to thicken too much, remove pot from double boiler to eliminate all heat
My method for Hollandaise is not quite the classic method. I find it works more consistently and I prefer my egg yolk to be somewhat cooked. This would make it too think but adding the cream (or milk) compensates. By constant whisking and carefully controlling heat, I have never had a failure or sauce separation.
Serving Size: Makes 2 Eggs Bendict, which is a standard portion for 1 person
Number of Servings: 1
Recipe submitted by SparkPeople user BISON00.
Nutritional Info Amount Per Serving
- Calories: 677.3
- Total Fat: 47.8 g
- Cholesterol: 735.4 mg
- Sodium: 2,074.8 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 1.6 g
- Protein: 31.4 g
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