Imagine gathering your family around a dining table adorned with a white tablecloth, fine china, and a vase of fresh roses. The aroma of buttery Hollandaise sauce and the savory scent of Canadian beef bacon waft through the air, enveloping your loved ones in warmth and anticipation. This Eggs Benedict with Hollandaise Sauce Recipe is a celebration of familial togetherness and culinary artistry. The elegant presentation and the perfect balance of flavors make it an exceptional dish, ideal for weekend brunches or special occasions, bringing everyone together in joyous harmony.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 4 English muffins, split
- 8 slices of Canadian beef bacon
- 4 fresh eggs
- 2 tablespoons white vinegar
- 2 teaspoons water
- 1 cup unsalted butter, melted
- 3 egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Pinch of paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 200°F (93°C). Place a large saucepan filled with about 3 inches of water on the stove and bring it to a gentle simmer. Add the white vinegar to the water.
- Toast the English muffins in a toaster until golden brown. Keep them warm in the preheated oven.
- In a separate pan, cook the Canadian beef bacon over medium heat until crispy. Transfer to a paper towel-lined plate to drain any excess grease.
- To poach the eggs, crack each egg into a small ramekin or bowl. Create a gentle whirlpool in the simmering water and gently slide each egg into the center. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Using a slotted spoon, carefully remove the eggs and transfer to a paper towel-lined plate to drain.
- For the Hollandaise sauce, place the egg yolks, lemon juice, and water in a heatproof bowl or the top part of a double boiler. Whisk vigorously until the mixture becomes pale and slightly thickened.
- Place the bowl over a pan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Continue to whisk and slowly drizzle in the melted butter until the sauce is smooth and emulsified. Season with salt and pepper to taste. Keep warm.
- To assemble the Eggs Benedict, place two toasted English muffin halves on each plate. Top each half with a slice of Canadian bacon. Gently place a poached egg on top of the bacon.
- Spoon the warm Hollandaise sauce generously over each poached egg. Garnish with a sprinkle of paprika and chopped fresh parsley. Serve immediately.
Helpful Tips
- For beginners, try poaching one egg at a time to maintain better control.
- If your Hollandaise sauce thickens too much, add a teaspoon of warm water to adjust the consistency.
- Substitute Canadian beef bacon with turkey bacon for a smoked flavor.
Storage Instructions
Store any leftover Hollandaise sauce in an airtight container in the refrigerator for up to two days. Reheat gently over low heat, adding a splash of water if necessary to restore the desired consistency.
Pairings
This Eggs Benedict pairs beautifully with a fresh fruit salad and a glass of freshly squeezed orange juice or a mimosa. For a heartier option, serve alongside hash browns or roasted potatoes.
At Zynahz, our mission is to bring joy and creativity into your kitchen, fostering unforgettable moments with loved ones. We invite you to try our Eggs Benedict with Hollandaise Sauce Recipe and experience the blend of sophistication and comfort it offers. Share your culinary creations with us and spread the love by sharing this recipe with friends and family. Discover more delightful recipes by exploring our site, following us on social media, and signing up for our newsletter. Let’s embark on this gastronomic journey together!
