The key to achieving the perfect hollandaise is to temper, or slowly heat, the egg yolks over simmering water; it will prevent them from curdling as you gradually whisk in the melted butter. To separate the egg yolks from their whites with ease, crack each egg into your hand, one at a time, and, over a bowl or sink, pass the yolk from one hand to the other, letting the egg white drain through your fingers.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Hollandaise Sauce:
Eggs Benedict:
Method
Hollandaise Sauce: Cut 2 tsp of the butter into small cubes; refrigerate until ready to use.
Meanwhile, in saucepan, melt remaining butter over medium heat; skim off foam. Reduce heat to low; keep warm.
In heatproof bowl, whisk egg yolks with cold water until pale and foamy, about 1 minute. Place bowl over saucepan of gently simmering water; whisk until mixture is thickened and foamy and holds a ribbon for at least 6 seconds when whisk is lifted, about 5 minutes.
Remove from heat; whisk in cubed butter, 1 cube at a time, until melted. Slowly whisk in melted butter. Whisk in lemon juice, hot pepper sauce and salt. If needed, gently whisk in up to 1 tbsp warm water, 1 tsp at a time, to reach desired consistency. Place bowl over saucepan of hot water (off heat)
to keep warm.
Eggs Benedict: In large saucepan or deep skillet, add enough water to come 2 to 3 inches up side; bring to simmer over medium-high heat. Stir in vinegar.
Crack 1 egg into small cup; gently slide into pan. Reduce heat to low; cook until white is set yet yolk is still soft, about 3 minutes. Using slotted spoon, transfer to paper towel–lined baking sheet to dry. Repeat with remaining eggs.
While eggs are cooking, in large skillet, cook bacon over medium-high heat, turning once, until lightly browned, about 5 minutes.
Assembly: Top each English muffin half with 2 strips of the bacon and 1 egg. Spoon hollandaise over top.
Tip from The Test Kitchen: To keep the poached eggs warm while you're cooking any remaining eggs, place them in a bowl of warm water. Transfer them to a paper towel–lined plate to dry briefly before serving.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 1557 mg
- Sugars 3 g
- Protein 35 g
- Calories 563
- Total fat 33 g
- Potassium 465 mg
- Cholesterol 509 mg
- Saturated fat 15 g
- Total carbohydrate 30 g
%RDI
- Iron 33
- Folate 59
- Calcium 15
- Vitamin A 35
- Vitamin C 2
