Eggs Benedict And Hollandaise Sauce Recipes

Steps:

• For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes., Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs. , Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs., Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.

Steps:

• Fill a medium to large pot with 4 inches of water. Bring the water to a rolling boil. Reduce the heat to maintain a simmer and cover the pot.
• To make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, mustard, cayenne, and salt and blend it briefly to combine.
• In a small skillet or pot, melt the butter over medium heat. Once it's almost fully melted and starting to bubble but there are still a few pieces of solid butter remaining, remove it from the heat. (Please note: Do not melt the butter in the microwave, as you don't have control over the temperature and the temperature is key for making this blender hollandaise sauce.)
• With the lid on the blender, turn it on low to medium speed, then slowly and carefully remove the cap in the lid (keeping the lid on) and pour in a little butter. Blend until the butter is incorporated, then with the blender running, carefully pour in the rest of the butter, little by little.
• Be careful, because this can splatter and make a very big mess! The mixture should instantly thicken up and create a delicious smooth hollandaise sauce. If it fails to thicken up right away, blend it on really high speed for a minute.
• Keep the hollandaise sauce in the blender jar and give it a quick blend every minute or so or place the blender jar in a large bowl of warm water to keep the sauce warm so a film doesn't form on the top.
• To make the eggs Benedict: Take the lid off the pot of water and add the vinegar.
• Put the English muffin halves in the toaster. The English muffins and eggs will take the same amount of time, so you want to have the English muffins toasted and ready when the eggs finish cooking.
• Crack one of the eggs into a small bowl. With a spoon, give the simmering water in the pot a quick clockwise stir so there is a little movement in the water. Once the water has almost stopped swirling, gently and carefully dip the bowl into the top of the water and dump the egg into the water. Without agitating the water again, repeat with the other eggs. Poach the eggs for 3 to 4 minutes. You want the whites to be completely set but the yolks to still be jiggly.
• Place a slice of ham, a slice of smoked salmon, or 4 stalks of cooked asparagus on top of each toasted English muffin half.
• Pull each egg out of the water with a slotted spoon. Give it a little shake to let the water drain off, then place it on top of the prepared English muffin. Top each with a couple of generous spoonfuls of the hollandaise sauce. Garnish with a quick shake of cayenne and dill or chives, and you are ready to enjoy!

Steps:

• In a heatproof bowl or the top of a double boiler set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 4 minutes. Remove from heat, and stir in lemon juice.
• Slowly whisk in melted butter until thickened. Season with salt. Serve sauce immediately, or keep warm over very gently simmering water, whisking occasionally.

Steps:

• For the hollandaise: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
• Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
• Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt.
• Cover top tightly with foil and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
• For the poached eggs: Fill a medium high-sided pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Gently crack an egg into a ramekin and then slowly slide it into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with 3 more eggs.
• Cook until the whites are set but the yolks are still runny, about 4 minutes. Once the eggs are perfectly poached, remove from the water using a slotted spoon and let drain on a plate lined with paper towels or a clean kitchen towel and season the top with salt and pepper. Set eggs aside.
• For assembly: Preheat the broiler. Put the muffins in a single layer, cut-side up on a baking sheet, place under the broiler and broil until golden brown, 1 to 3 minutes depending on how powerful your broiler is. Turn the muffins over, and broil for 1 minute longer.
• Turn the muffins back over so that the cut-side is facing up again. Remove and butter the top of each. Top each muffin with a slice of the bacon, return under the broiler and broil until the bacon is lightly golden brown and just warmed through, 1 to 3 minutes, depending on how powerful the broiler is.
• Top each muffin half with an egg, pour about 1/4 cup of the sauce over each, sprinkle with a bit of sea salt and pepper and garnish with chives and herbs.

Steps:

• Make the hollandaise:
• Cook butter in a small saucepan over medium heat until melted and foamy. Pour into a spouted measuring cup leaving milk solids in bottom of pot; discard milk solids.
• Blend egg yolks, lemon juice, and 1 tsp. water in a blender until smooth. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Add salt and blend until creamy. Taste and add more salt or lemon juice, if needed. Transfer to a glass bowl, measuring cup, or small pot. Press plastic wrap directly onto surface so a skin doesn't form, then place close to stovetop to keep warm up to 1 hour. If hollandaise seems too thick when you're ready to serve, whisk in warm water 1 tsp. at a time.
• Assemble the eggs Benedict:
• Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180°F). Reduce heat to very low to maintain the temperature.
• Meanwhile, using a toaster, toaster oven, or oven set at 400°F, toast English muffins until golden brown. Slather muffins with butter and divide among plates.
• Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2-3 minutes per side. Top each muffin half with bacon.
• Adjust heat so water temperature is about 180°F. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Crack 1 egg into a small bowl, then gently transfer to strainer. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess.
• With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently shake and swirl strainer, shaping egg with a slotted spoon. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water.
• Cook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Use a timer to avoid overcooking.
• When egg is ready, carefully remove from hot water with slotted spoon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon.
• Spoon a few tablespoons of hollandaise over eggs. Top with chives and a light dusting of paprika, if desired. Serve immediately.
• Do Ahead
• To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes.
• Hollandaise can made 2 days ahead; press plastic wrap directly on surface and chill. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of bowl should not touch water). Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. Gently reheat sauce, whisking occasionally, until warm. If it's too thick, whisk in hot tap water 1 tsp. at a time.