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Eggs Benedict with Easy Hollandaise Sauce

Introduction & method

If you've never had eggs Benedict, you're missing a treat. Toasted English muffins topped with bacon, ham or smoked salmon, then a poached egg with a runny yolk, and all smothered in smooth and luscious Hollandaise sauce. Poached eggs can be tricky but there are plenty of gadgets to help you make them. Hollandaise, though, is a job for experts. Or, try this easy blender version.

 Eggs Benedict with Easy Hollandaise Sauce Recipe

Make the Hollandaise Sauce


Make the sauce first and keep it warm in a jug in a low oven, or pour it into a thermos flask or even an insulated coffee mug. For this easy version you'll need a blender or a stick blender. Start by heating the butter until it's bubbling - best to do this in a saucepan rather than the microwave. Put the egg yolks, lemon juice and some of the water in the blender jug. Whisk them together then slowly, slowly, slowly pour in the melted butter. If you go too fast, the sauce will not thicken. If this happens, you can rescue your Hollandaise sauce by heating it very gently and dissolving half a teaspoon of cornflour (cornstarch) into it. Cook for a minute or two and when it has thickened, season with salt and pepper and keep warm until needed.

Prep the Topping and Muffins


If you're using bacon, you'll need to grill it (broiler). If your preference is ham or smoked salmon they just need to be cut to size and brought to room temperature. Split the muffins in half horizontally and toast the cut faces under the grill. Be careful not to burn them.

Poach the Eggs


Bring a small saucepan of water to a rolling boil. If you're not too confident, crack an egg open into a small bowl and slip it into the water (the egg, not the bowl). After about 30 seconds, the egg white will have begun to solidify. Use a perforated spoon to coax them towards the main body of the egg. After 3-4 minutes, the egg will be cooked. Scoop it out with the perforated spoon and place on some kitchen paper until needed.

Assemble the Eggs Benedict


The usual serving size for this is 2 eggs, so place 2 halves of toasted muffin on a plate. Scrape with butter if you like. Lay a slice of bacon/ham/salmon/whatever on it, then a poached egg. Pour a generous amount of Hollandaise sauce all over the eggs and garnish with snipped chives and finely chopped parsley.


 



 
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Eggs Benedict with Easy Hollandaise Sauce

Ingredients & Info



 2 English muffinss
 4 eggs
 4 slices bacon, ham or smoked salmon
HOLLANDAISE SAUCE
 100 grams butter
 2 egg yolks
 2 tbsp lemon juice
 2-3 tbsp water
  salt & pepper to taste
GARNISH
 1 tsp snipped chives
 1 tsp finely chopped parsley

UNITS:
Metric
US Customary/Imperial

Serves 2 
Prep time: 5 minutes.
Cooking time: 6 minutes.
Total time: 11 minutes.