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Ready to make your own Eggs Benedict at home for breakfast or brunch? I’ve got all the directions you need! I love making this at home!
The first time I remember havingEggs Benedict was back when I worked at Rockola Cafe when I was in college. We were normally a lunch and dinner only type of restaurant and then the people at corporate decided that we needed to serve brunch too! We had things on the menu like, waffles, sausage links, fruit andeggs benedict!
At the time I remember thinking that hollindase sauce was just an odd looking thing and wondering why anyone would want to pour that all over eggs for breakfast.
We had to taste test things too so that we could tell our guests about the dishes and I also remember that Eggs Benedict wasn’t my favorite thing on the menu. It wasn’t bad but it just didn’t stand out as being awesome.
Now that I’m really into cooking though, I thought maybe I should giveEggs Benedict another shot. After all, I could make it in my kitchen now and see if I liked it any more now than I did then! I’ve actually started to like poached eggs now so that’s another plus! Bring on theEggs Benedict!
Last Sunday, BigBear and I decided to try our hand at making our own Eggs Benedict. First we tried to make the hollandaise sauce in the blender. Yep, in the blender! I had heard such great things about “Blender Hollandaise Sauce” but I have to be honest and let you know that that method just did not work for me.
Maybe I did something wrong? I’m not sure, but after a try at that I decided to just stick with the traditional way for makinghollandaise!
I made this batch ofhollandaise sauce on the stove with a “double broiler” method and I liked it a lot more!
So, I leave you with this…. a plate of wonderful for your dish Saturday morning brunch and a link to that great #BrunchWeek giveaway that’s still going on! Happy Saturday!
Eggs Benedict
How to Make Eggs Benedict
Yield: 6 EGGS BENEDICT
Cook Time: 30 minutes
Total Time: 30 minutes
Ready to make your own Eggs Benedict at home for breakfast or brunch? I've got all the directions you need! I love making this at home!
Ingredients
FOR THE HOLLANDAISE:
- Pinch of salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/2 cup unsalted butter, melted
- 1 tablespoon freshly squeezed lemon juice
- 4 egg yolks
FOR THE EGGS BENEDICT:
- 3 English muffins, split in half
- 6 slices Canadian bacon
- 6 eggs
Instructions
FOR THE HOLLANDAISE:
- In a small bowl whisk the egg yolks and lemon juice together. Whisk until the egg yolks are a pale yellow color and have doubled in volume.
- Place the bowl of egg yolks over a small saucepan that contains simmering water (the water should not touch the bottom of the bowl)
- Continue to whisk for 1-2 minutes. Slowly pour in the melted butter while you whisk.
- Whisk until the sauce has thickened and has doubled in volume.
- Remove from heat, whisk in the paprika, pepper and salt.
- Cover and set aside. If the sauce gets too thick, whisk in a few drops of warm water.
FOR THE EGGS BENEDICT:
- Heat the Canadian bacon in a sauce pan until hot. Set aside.
- Toast the English muffins under and broiler. (Don't burn them!)
- Fill a large pot half full of water. Bring to a slow boil.
- Break the first egg into a measuring cup. Slowly pour the egg into the water. Let cook for 2-3 minutes or until the clear egg has turned white and yolk remains soft. Remove with a slotted spoon and set aside. (I normally lay paper towel on a plate for these to sit while I'm cooking all of the eggs)
- Repeat with remaining eggs.
TO ASSEMBLE
- Lay a piece of Canadian bacon on top of each English muffin half.
- Top the bacon with a poached egg and spoon hollandaise sauce over the egg.
Here are some other tasty #BrunchWeek recipe for today!
Brunch Beverages:
Prosecco Mojito from Cooking in Stilettos
Pineapple Ginger Mojito from The Little Ferraro Kitchen
Brunch Egg Dishes:
Crab Cake Eggs Benedict from Love and Confections
Eggs Benedict from Big Bear’s Wife
Brunch Breads, Grains and Pastry:
Individual bourbon Bacon Bread Pudding from The Girl in the Little Red Kitchen
Maple Coconut Granola from That Skinny chick Can Bake
Cheese Blintzes with Mixed Berries from It’s Yummi!
Blueberry Scones from Roxana’s Home Baking
Almond Cake from Real Housemoms
Brunch Fruits, Vegetable and Sides:
Orzo Veggie Salad from Chelsea’s Messy Apron
Brunch Desserts:
Fennel-Kissed Lemon Tart with Salted Hazelnut Crust from Culinary Adventures with Camilla
A huge thank you to all our amazing #BrunchWeek sponsors. Please follow these lovely folks on their social media sites:
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Reader Interactions
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Comments
Liz says What a beautiful way to end Brunch Week!!! Your eggs Benedict looks perfect!!! I may have to make it for Bill for Father’s Day 🙂
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- Erin @ The Spiffy Cookie says
Eggs benedict is one of my favorite breakfast/brunch items! It’s one thing I tend to shy away from making at home so it’s a treat to order out.
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- Becca Heflin says
Ohmigosh, that looks amazing! I totally agree about blender hollandaise… I tried it once, too. It came out really thick, almost to the point of being curdled. I never tried it again.
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- Shaina Wizov says
A classic breakfast if I ever saw one! Brunch wouldn’t be the same without it
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- realistic nutritionist says
Okay your eggs benedict looks pERFECT. Like, so perfect.
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- Back For Seconds says
Ahhh my favorite!
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- Brenda@SugarFreeMom says
The eggs look perfect, love that hollandaise sauce too!
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- Amy {Very Culinary} says
Eggs Benedict is my absolute favorite breakfast/brunch. Ever. If it’s on the menu, that’s what I’m having. Way to end the week!
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- @VeganFreeze says
Such a perfect classic. Very good lesson!
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- Connie | URBAN BAKES says
Oh wow, your eggs benedict looks perfect! This would have been great yesterday for Mother’s Day since this is a household favorite. Thanks for sharing!
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- Ashley @ Wishes and Dishes says
Believe it or not, I’ve never had eggs benedict. Need to try this!
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- Marly says
Brunch Week sounds like a perfect way to celebrate spring.
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- Nik Snacks says
I am not a fan of poached eggs or eggs benedict in general, but I do remember and loved Rock Ola Cafe! I got my first Shirley Temple there 🙂
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- savoryexperiments says
My favorite Sunday meal!
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Utter perfection Angie and the hollandaise – non-blender – MAJOR kudos – I’ve mucked it up both ways and haven’t tried it since. I need to give it another whirl.
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- Kim Beaulieu says
This is seriously impressive Angie. Not an easy dish to pull off, but you did it perfectly.
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