The pinnacle of breakfast delicacy is eggs benedict, soft poached eggs, juicy peameal bacon, chewy English muffins, and topped with a decadent hollandaise sauce, nothing can compare. This dish is often left to the restaurant professionals, but with a couple of tips and tricks and a little patience, this dish can be easily mastered at home! This recipe removes a lot of the challenge of making your own hollandaise, and you can watch us prepare it on our YouTube Channel.
To make your own eggs benny at home, you’ll need the following:
- 8 Large Eggs
- 1 cup Butter, Melted
- 1 Lemon
- Tabasco Sauce
- 1 tbsp White Vinegar
- 4 slices Peameal Bacon
- 2 English Muffins, split
- Small Sauce Pot
- Medium Sauce Pot
- Medium Bowl
- Whisk
- Slotted Spoon
- Cast Iron Grill Pan
- Tongs
- Begin by melting butter in a small sauce pot on low heat.
- In a medium sauce pot, bring 1-2 inches of water to a simmer with the bowl on top to make a double boiler set-up. Make sure when you place your bowl on top of the pot of water that the water does not touch the bottom of the bowl at all.
- Remove the bowl from the pot before adding 3 egg yolks and 1 whole egg and begin to whisk vigorously.
- Return the bowl to the pot of simmering water and continue whisking while the egg yolks and egg start to warm up and thicken.
- Once the eggs are warm, begin slowly pouring the melted butter into the eggs while still whisking. Tip: pour really slowly until the emulsion has formed, and be careful to not add the buttermilk that has separated to the bottom.
- After all the butter fat has been added to the eggs, you should have a thick and creamy hollandaise sauce. If the sauce is too thick, you can add some of the buttermilk left in the pot to thin the sauce a little at a time.
- Season the sauce with salt, a couple of drops of fresh lemon juice, and a couple of dashes of Tabasco hot sauce.
- With the hollandaise done, keep the bowl somewhere warm and top up the water in the medium pot.
- Add 1 tbsp of white vinegar to the water and bring to a boil, while also pre-heating a cast iron grill pan or griddle plate.
- Once the water is boiling, turn off the heat and use a spoon to stir the water and start a current flowing around the pot.
- One at a time, gently crack the eggs into the pot, following the current so the eggs wrap around themselves and give a nice round poached egg.
- Leave the eggs to poach for 4-5 minutes while cooking the peameal bacon and toasting the English muffins in the grill pan or on a griddle plate.
- Once everything is cooked, place the English muffins on a plate, cut side up, and top with peameal bacon.
- Use a slotted spoon to remove the poached eggs from the water and drain on a paper towel to prevent the hollandaise from getting watered down.
- Place the poached eggs on top of the peameal bacon and spoon a heaping spoonful of hollandaise over the eggs to coat.
Using a whole egg with your egg yolks doesn’t affect the final quality of the hollandaise, but it does help keep your sauce emulsified. If you are making more hollandaise than this recipe only increase egg yolks, don’t add any more additional whole eggs. I’ve found 1 egg white is enough to keep a hollandaise from splitting with up to 20 egg yolks!