Eggs Benedict with Homemade Hollandaise

Eggs Benedict

We’re sharing our favorite recipes and cooking tips to create the perfect Eggs Benedict from start to finish. From crafting a creamy Hollandaise sauce to mastering the delicate technique of poaching eggs to baking fluffy English muffins from scratch, we’re with you every step of the way. Whether you’re craving a restaurant quality brunch at home or looking to put your culinary skills to the test, we’re here to empower you to make this iconic dish on your own with confidence!

Hollandaise Sauce

Makes 1 1/2 cups

Ingredients:
3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice
6 ounces melted butter
Dash of cayenne pepper
Salt, to taste
White pepper, to taste

Instructions:
1. Whisk yolks, water, and lemon juice in a double boiler. Until thick and pale.
2. Keeping over moderately low heat, frequently stir.
3. As they cook, the eggs will become frothy, increase in volume and thicken. When nappe remove from heat.
4. Whisking constantly add the melted butter.
5. Season with cayenne pepper, salt and white pepper to taste. Serve warm.

Poached Eggs

Makes 4 poached eggs

Ingredients:
4 large fresh eggs
Salt and pepper, to taste

Instructions:
1. Fill a 10-inch skillet with water, at least one inch deep, and heat on medium high heat until the water begins to simmer. Turn the heat down to medium to maintain a simmer.
2. Break an egg into a small shallow bowl, transfer to the simmering water by turning the bowl on it’s side and slowly allowing the hot water to enter the bowl, as the whites start to set, carefully pour the egg into the water. Place the first at 12 o’clock. Repeat with rest of the eggs; the second at 3 o’clock and the third and fourth at 6 o’clock and 9 o’clock respectively.
3. Run a spatula under each egg to free each from the bottom of the skillet. Baste with hot water, if any of the egg is above the water. Cook until done, 4 minutes for a runny yolk, 6 minutes for a medium yolk or 8 minutes for fully set hard yolk. Remove with a slotted spoon and drain on a clean kitchen towel.
4. Trim any frayed edges of white with a knife and serve immediately.
Tip: To precook multiple eggs, poach for 4 minutes and transfer to an ice bath to cool down. To reheat transfer to barely simmering water for one minute to warm through.

English Muffins

Makes 10-12 English muffins

Ingredients:
1 1/4 cup warm water
1 tablespoon sugar
1 teaspoon instant dry yeast
2 tablespoons melted butter or oil
3 cups flour
1 teaspoon salt
Semolina, for dusting

Instructions:
1. Mix yeast, sugar, and warm water together in a large bowl. Let bloom 5-10 minutes, till foamy and bubbly.
2. Stir in melted butter/oil, flour, and salt with a wooden spoon or rubber spatula. Once combined, drop dough onto a floured surface and knead for 5 minutes, adding just enough flour to keep the dough from sticking to the work surface.
3. Shape the dough into a ball and place into an oiled bowl. Cover and let rise for 1 hour, or until doubled in size. Meanwhile sprinkle a few tablespoons of semolina onto a piece of parchment paper.
4. Once dough is doubled, knead a few times on a floured surface, then divide into 10 equal pieces. Shape each piece into a ball by rolling it between the palm of your hand and the countertop.
5. Place the balls onto the prepared parchment and press them into discs. Sprinkle more semolina over the top. Cover with a towel and allow to rise for 20 minutes.
6. Heat a large pan over low heat and grease with cooking spray or oil. Cooking the muffins in batches, cover, and fry on low heat on the first side for about 8-9 minutes, until the muffins are puffed up, golden and toasted on the outside. Flip and cook for about 5 more minutes, or until the second side is also golden and toasted.