Eggs Benedict with Proper Hollandaise
“This is the Sunday brunch I make when I want to impress people, or honestly, just when I want to feel like I’m at a nice restaurant without leaving my kitchen. The hollandaise sounds scary but if you follow the steps carefully, it comes together every time. Don’t rush it.”
What You’ll Need
- 4 English muffins, split and toasted
- 8 slices back bacon or Canadian bacon
- 8 large eggs (for poaching)
- 2 tbsp white wine vinegar (for poaching)
- FOR HOLLANDAISE:
- 3 large egg yolks
- 1 tbsp cold water
- 225g unsalted butter, clarified
- 1 tbsp lemon juice
- Salt and cayenne pepper
Let’s Cook — Step by Step
- Step 1 — Start the hollandaise: melt butter slowly and skim off the white foam. What remains is clarified butter. Keep warm.
- Step 2 — Put the egg yolks and cold water in a heatproof bowl over a pan of barely simmering water. The bowl shouldn’t touch the water.
- Step 3 — Whisk constantly until the yolks thicken and you can see the whisk trails holding — about 3–4 minutes.
- Step 4 — Remove from heat. Drizzle in the clarified butter very slowly while whisking constantly. Start with just drops, then a thin stream.
- Step 5 — Once all butter is in, add lemon juice, salt, and a pinch of cayenne. Keep warm.
- Step 6 — Fry or grill the back bacon until golden. Toast the muffin halves.
- Step 7 — Poach the eggs: bring a wide pan of water with the vinegar to a gentle simmer. Crack eggs into cups, stir the water, slip in 2 eggs at a time. 3 minutes for soft yolks.
- Step 8 — Assemble: muffin half → bacon → poached egg → generous spoon of hollandaise. A tiny pinch of cayenne on top.
- Step 9 — Eat immediately.
Kitchen Tip: If your hollandaise starts to look greasy, add a teaspoon of cold water and whisk vigorously to bring it back together.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
