Бела чиния с две яйца Бенедикт, покрити с изобилно количество жълт сос холандез и украсени с копър. Ястията са поднесени върху препечени английски мъфини и изглеждат апетитно с капки сос, които се стичат по страните.

Eggs Benedict with Homemade Hollandaise Sauce

3.9k

Cuisine: American

Eggs Benedict with homemade Hollandaise sauce for an exquisite and delicious breakfast.

Difficulty

medium

Time

35 min

Cost

moderate

Turn on Cooking Mode

(Your screen will stay on)

Steps

Melt

Melt the butter in a small saucepan. In a separate bowl, whisk the egg yolks with lemon juice, cream, salt, and pepper.

Add

Add a small spoonful of the warm melted butter to the egg mixture and stir well. Continue adding spoonfuls of butter while stirring constantly.

Cook

When the butter is fully combined, return the mixture to the saucepan. Cook over low heat for about 20-30 seconds, stirring continuously. Remove from heat and let it thicken.

Prepare the water

Fill a medium pot with about 1.5 liters of water. Bring to a boil, then reduce the heat until it reaches a gentle simmer.

Add

Crack the egg into a small cup or bowl and carefully lower it into the water.

Cook

Cook the egg in the simmering water for 3-5 minutes depending on the desired firmness of the yolk. Remove the egg with a slotted spoon.

Fry

While the egg is cooking, place the slices of bacon in a large skillet and fry them over medium-high heat for about 1 minute on each side.

Toast

Toast the bread. On each toasted half, place a slice(s) of bacon, then a poached egg, and finally Hollandaise sauce.

Helpful Questions

What can I substitute for bacon?

If you don't have bacon, you can use ham or prosciutto of your choice, but the flavor may be slightly different.

What can I do if the hollandaise sauce becomes too thick?

If the hollandaise sauce becomes too thick, you can add a little more cream and stir to thin it out.

How do I determine when the poaching water is at the right temperature?

The water should have very small bubbles, which means it should only be simmering, not boiling vigorously.

Author's Tips

Eggs Benedict are a classic breakfast that includes toasted English muffin, a slice of bacon, poached egg, and traditional homemade Hollandaise sauce. You can skip the bacon for a vegetarian version.

Tips

Add the melted butter to the egg yolks in small portions while continuously whisking. This will achieve a smooth and creamy consistency without separating the butter.
When poaching the egg, heat the water to medium temperature (around 80-85°C) so that it doesn't boil but is just below boiling. This will prevent the egg white from breaking apart.
If the sauce becomes too thick, you can add a little warm water to thin it to the desired consistency.

Variations

For more variety, instead of bacon, you can use smoked salmon or sautéed spinach.
You can add a thin slice of avocado on the muffins for extra flavor.
For a slight spiciness, add a little cayenne pepper to the Hollandaise sauce.

Interesting Facts about the Ingredients

Hollandaise sauce is one of the five classic French sauces and consists of butter, egg yolks, and lemon juice.
Poaching eggs is a technique that preserves the texture and moisture of the egg yolk.
The muffins should be round with a fluffy texture inside and a crispy crust outside to be perfect for pairing with eggs and sauce.

This recipe for Eggs Benedict with homemade Hollandaise sauce will make your breakfast special and memorable.

Eggs Benedict Hollandaise sauce breakfast American cuisine

Nutrition Facts

2 Servings

One serving 150g

Amounts per serving

Calories

350

Fat 25g

Carbs 10g

Fiber 1g

Sugars 2g

Protein 15g

Малина Георгиева

Eggs Benedict with Homemade Hollandaise Sauce

3.9k

Cuisine: American

Eggs Benedict with homemade Hollandaise sauce for an exquisite and delicious breakfast.

Difficulty

medium

Time

35 min

Cost

moderate

Turn on Cooking Mode

(Your screen will stay on)

Steps

Melt

Melt the butter in a small saucepan. In a separate bowl, whisk the egg yolks with lemon juice, cream, salt, and pepper.

Add

Add a small spoonful of the warm melted butter to the egg mixture and stir well. Continue adding spoonfuls of butter while stirring constantly.

Cook

When the butter is fully combined, return the mixture to the saucepan. Cook over low heat for about 20-30 seconds, stirring continuously. Remove from heat and let it thicken.

Prepare the water

Fill a medium pot with about 1.5 liters of water. Bring to a boil, then reduce the heat until it reaches a gentle simmer.

Add

Crack the egg into a small cup or bowl and carefully lower it into the water.

Cook

Cook the egg in the simmering water for 3-5 minutes depending on the desired firmness of the yolk. Remove the egg with a slotted spoon.

Fry

While the egg is cooking, place the slices of bacon in a large skillet and fry them over medium-high heat for about 1 minute on each side.

Toast

Toast the bread. On each toasted half, place a slice(s) of bacon, then a poached egg, and finally Hollandaise sauce.

Helpful Questions

What can I substitute for bacon?

If you don't have bacon, you can use ham or prosciutto of your choice, but the flavor may be slightly different.

What can I do if the hollandaise sauce becomes too thick?

If the hollandaise sauce becomes too thick, you can add a little more cream and stir to thin it out.

How do I determine when the poaching water is at the right temperature?

The water should have very small bubbles, which means it should only be simmering, not boiling vigorously.

Author's Tips

Eggs Benedict are a classic breakfast that includes toasted English muffin, a slice of bacon, poached egg, and traditional homemade Hollandaise sauce. You can skip the bacon for a vegetarian version.

Tips

Add the melted butter to the egg yolks in small portions while continuously whisking. This will achieve a smooth and creamy consistency without separating the butter.
When poaching the egg, heat the water to medium temperature (around 80-85°C) so that it doesn't boil but is just below boiling. This will prevent the egg white from breaking apart.
If the sauce becomes too thick, you can add a little warm water to thin it to the desired consistency.

Variations

For more variety, instead of bacon, you can use smoked salmon or sautéed spinach.
You can add a thin slice of avocado on the muffins for extra flavor.
For a slight spiciness, add a little cayenne pepper to the Hollandaise sauce.

Interesting Facts about the Ingredients

Hollandaise sauce is one of the five classic French sauces and consists of butter, egg yolks, and lemon juice.
Poaching eggs is a technique that preserves the texture and moisture of the egg yolk.
The muffins should be round with a fluffy texture inside and a crispy crust outside to be perfect for pairing with eggs and sauce.

This recipe for Eggs Benedict with homemade Hollandaise sauce will make your breakfast special and memorable.

Eggs Benedict Hollandaise sauce breakfast American cuisine

Nutrition Facts

2 Servings

One serving 150g

Amounts per serving

Calories

350

Fat 25g

Carbs 10g

Fiber 1g

Sugars 2g