Master the Homemade Brunch with Our Eggs Benedict Recipe

Byamazingfoodstv


Skip the lines and make the perfect brunch at home with our Eggs Benedict.

Get the recipe for Foolproof Hollandaise:
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25 Comments

  5. I've been making hollandaise/bernaise sauce like this for a decade. a few tips: 1) whisk the egg yolks and the lemon juice/other flavorings for a minute or so before putting in the butter and before putting it over the double boiler. This will help the fial sauce be lighter and frothier Also you can add the lemon juice and other flavorings from the start. no need to wait til the end. 2) the butter doesn't need to be soft. in fact cold cubes will work even better because they will melt a bit more slowly allowing the whisking to emulsify into the yolks more gradually as the butter melts.

  7. If you take a water white – vinegar bath in at 1 to 1 ratio and in a genital manor drop in as many eggs that fit in the bath that you want. Let them sit at least 10 minutes. Then with a slotted spoon transfer them to simmering water in a pan and cook to desired time. Since you aren't cooking them in the vinegar they don't pick up the flavor and the eggs have the perfect shape and no egg white loss at all. Using your hollandaise sauce I get the best results than I have ever had.

  11. I’m surprised you didn’t put the colander directly in the water, no need to put them in a pouring jug separately. I’ve seen a recipe that does that and it’s easier. The eggs just cook in place and are easy to remove. The hollandaise can be done much easier by using Kenji’s method of using a stick blender to make hollandaise (or even mayo) in one minute. No need to setup a double boiler or get the whisk out.

  12. So, I just made this and followed step by step and during the Hallindaise sauce I found it went nearly soupy with just a Tbsp of boiling water. It eventually became somewhat creamy but I wouldn't use more than that. I used my toaster for the English muffins but finished with the ham in the oven on broil (Hi) 90-seconds. eggs finished perfectly and with serving plates warmed up I went directly to serving everything. A little salt and pepper in the end and I received many compliments.

  13. It worked I love it thank you so much. I tried making hollandaise sauce 40 years ago and it was always stressful and unpredictable. Then I found aunt Penny’s hollandaise sauce but you can’t purchase it anymore now I can make my own and it’s the best thank you

  17. Just do it with an immersion blender in a container with a bottom not much bigger than the blender end itself. No muss, no fuss, and it's done in seconds when the butter you pour in is hot enough. Brouhaha over. Re: the eggs themselves. Roll the eggs in simmering water for 15 to 20 seconds and remove them. Then crack open the eggs at the surface of the water and let them drop. The egg and white stay together beautifully. I do it in a nonstick pan just to be sure and have never done it in a pan that isn't non stick. Learned both of these these tricks on YouTube and now eat eggs benedict regularly.

  19. Made this sauce 3 times. First time, forgot to separate the yolks. Didn't come out right. Second time came out perfect. Third time, a mess again. I used very softened butter and think that may have been the problem. It didn't thicken and was not smooth.

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