hollandaise

Making Eggs Benedict is easier than you think — especially if you make Hollandaise in a blender! It just takes a little planning and know-how. Perfect for a special meal for a special someone.

How to Make Eggs Benedict

bacon bacon

parsley,

eggs

white or rice vinegar

English muffins

Butter

unsalted butter

lemon juice

salt

cayenne

"Followed the recipe and came out too lemony ! Most say teaspoon of lemon juice and this says tablespoon ! Going to use one with less lemon juice next time!"

the bacon: Heat a large skillet on medium low heat. Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes).
Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.
Don't pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later (see rendering bacon fat).

Bring poaching water to a simmer: While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

Hollandaise sauce in blender: To make blender hollandaise, melt 10 Tbsp unsalted butter.
Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.
Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.
Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.

the eggs: Here is an easy method for poaching eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.
Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.
Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

Toast English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

Assemble your Eggs Benedict: To assemble, butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like.
Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.

"Save yourself! This is the WORST thing I've ever made. When my husband and I tried  one fingertip's worth, we both almost got sick. TOO LEMONY and SALTY. I'm truly appalled."

"Thank you so much for this recipe! Today is my wife’s birthday and she has been wanting eggs Benedict since our state went under quarantine. I couldn’t find a take out restaurant that had it and our dine ins are still closed. So I decided to make it. I do know how to cook but I’ve never poached an egg, and timing is never my friend. This morning I gave it a shot. I slightly over poached the eggs. The yolks were soft but not runny. BUT!!! My wife said the sauce was perfect and it’s the best home made Eggs Benedict she’s ever had. I didn’t ruin birthday breakfast. Thank you again!\nOh I was afraid of too much salt. So I used unsalted butter and half the salt the recipe called for."

"Sauce recipe is off like a lot of people are saying. Im a  saltaholic and this was too much. So, Lose the salt, reduce the butter to 6TBS. 10 was too much. \r\n\r\nAlso for the eggs if you want the yolk hard 4min. If you want it runny do 3min.  Use a timer. Use. A. Timer."

https://www.simplyrecipes.com/video_src?vid=6128392936001

This four-ingredient immersion blender hollandaise is foolproof, and only takes two minutes to make.

Quick Immersion Blender Hollandaise Recipe

egg yolk (about 35 grams)

water (about 5 grams)

lemon juice lemon (about 5 grams)

Kosher salt

butter (8 tablespoons, about 112 grams)

cayenne pepper

Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.

Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired). Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Hollandaise cannot be cooled and reheated. Check here for a full video walkthrough of the process.

Combine our recipes for foolproof Hollandaise sauce and foolproof poached eggs—along with a toasted, buttered English muffin and ham crisped in butter—and you've got yourself a plate of eggs Benedict, the unrivaled King of brunch dishes.

Foolproof Eggs Benedict Recipe

butter

Canadian bacon

buttered and toasted English muffins

Foolproof Poached Eggs (see note)

salt and black pepper

recipe Foolproof Hollandaise, kept warm (see note)

fresh parsley or chives (optional)

Melt butter in a large skillet over medium heat until foaming. Add ham slices and cook, turning occasionally, until heated through, golden brown, and crisp on both sides. Transfer to a paper towel-lined plate to drain.

Divide English muffin halves between 4 plates. Place 1 ham slice on each English muffin half. Drain eggs on paper towel-lined plate and place one egg on each ham slice. Season eggs with salt and pepper.

Spoon warm hollandaise over each egg. Sprinkle with parsley or chives (if using) and serve immediately.

Here's a quick and easy version of the classic French hollandaise sauce made in a blender. Read for eggs benedict in 10 minutes!

Easy Blender Hollandaise Sauce

cayenne (optional)

"Perfect! I am 13 and an aspiring chef. What an amazing learning experience to make one of the 5 French mother sauces."

Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.

Blend egg yolks, lemon juice, salt, until lightened in color: Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.
The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

Lower blender setting, slowly drizzle in melted butter: Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going.
Continue to blend for another couple seconds after the butter is all incorporated.

Adjust salt and lemon juice to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.
If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, e.g. next to the stovetop. Use within an hour or so.

"FOLLOWED to the T came thin and liquid like I have Vitamix I do not know if that has anything to do with it"

"I made this recipe for eggs Benedict this morning.....perfect!!  Creamy, lemony and easy!!"

"Not at like hollandaise sauce. I've made it before and didn't think it was too hard. I was in a hurry this morning, though, and thought I would try this. It was much more savory than I had hoped. Hollandaise is light and sightly tart. This ended up tasting more like it was made with mayonnaise."

"This was just lemon butter.  It did not work. I will keep looking for better options. Disappointed."

https://www.simplyrecipes.com/video_src?vid=6128421583001

How to make Easy Blender Hollandaise Sauce

Hollandaise sauce

dessert spoon white wine vinegar

lemon

https://www.youtube.com/watch?v=-Hq18uWPFVM

For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and a hand blender for perfect results every time.

Foolproof B&#233;arnaise Sauce Recipe

white wine vinegar

dry white wine

tarragon, leaves

shallot,

black peppercorns

Combine vinegar, wine, herb stems, shallots, and black peppercorns in a small saucepan. Bring to a simmer over medium-high heat and lower heat to maintain a gently simmer. Cook until reduced to about 1 1/2 tablespoons of liquid, about 15 minutes. Carefully strain liquid through a fine mesh strainer into a small bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible.

Combine vinegar reduction, egg yolk, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1-cup liquid measuring cup.

Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and vinegar reduction. Continue pouring until all butter is added. Sauce should be thick and creamy. If it is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Whisk constantly and vigorously until sauce is thickened. Season to taste with salt. Whisk in chopped tarragon and chervil. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Béarnaise cannot be cooled and reheated.

Sometimes perceived as a difficult sauce, Hollandaise is actually pretty simple after following just a couple important directions. This creamy, rich, tangy sauce should come out right every time, ready to top Eggs Benedict or beautifully dress a plate of asparagus.

Hollandaise Recipe | Sauced

unsalted butter,

Fill a medium saucepan with 1-inch of water and bring to a simmer over medium heat. Reduce heat to low.

Place egg yolks in a medium bowl and whisk until they lighten in color, about 1 minute.

Place bowl with eggs over saucepan with simmering water and whisk constantly until thickened and  doubled volume, about 3 to 5 minutes.

Remove bowl from from saucepan with water and whisk in butter 1 tablespoon at a time. Whisk in lemon juice, salt, and cayenne. Use immediately or keep warm, covered, over double broiler over very low heat for up to 30 minutes.

To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.

½ tsp white wine vinegar or tarragon vinegar

muffin, halved

ham,

Melt the butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and skim any white solids from the surface. Keep the butter warm.

Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.

Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

If you can separate an egg, you can make this easiest-ever hollandaise in 1 minute flat.

Microwave Hollandaise and Béarnaise Sauces

heavy cream

Dijon mustard

A1 steak sauce (optional,

Place 4 tablespoons unsalted butter in a 2-cup glass measuring cup or medium microwave-safe bowl. Microwave on high until mostly melted, 30 to 45 seconds. Stir until the butter is completely melted. 

Place 2 large egg yolks in a small bowl and whisk with a fork to break up. Squeeze the juice from 1/2 medium lemon. Add the yolks, 1 tablespoon of the lemon juice, and 1/4 cup heavy cream or half-and-half to the melted butter and stir until combined.

Microwave in 15-second bursts, whisking between each burst, until slightly thickened but still pourable (about 185ºF), 1 to 1 1/2 minutes total.

Add 1/2 teaspoon Dijon mustard and whisk to combine. For béarnaise, whisk in 1 tablespoon A1 steak sauce. Taste and season with more lemon juice and kosher salt as needed. Serve warm.

Master the perfect Hollandaise sauce with this easy recipe.

tbsp butter

Salt,

White pepper,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599657775001&=domain=taste

5348771529001-5599657775001

This Classic Eggs Blackstone is a wonderful twist on Eggs Benedict. I mean, who doesn't love roasted tomatoes and thick slab cooked bacon. Topped with the perfect poached egg and hollandaise sauce? Yum by a 1000 times!!

Classic Eggs Blackstone

plum tomatoes (cut in half, lengthwise)

olive oil

thyme (minced)

salt and pepper

bacon

English muffins (split crosswise)

tbsp white vinegar

No fuss hollandaise sauce

Pre-heat oven to 400F.

Lightly oil a baking sheet and arrange the tomatoes on the baking sheet.

Drizzle with olive oil, sprinkle with the thyme, 1/2 teaspoon salt, and 1/4 teaspoon of the pepper.

Bake for 30 minutes.

Meanwhile, cook up the bacon and set aside.

Now...place the muffins, cut side up, on a baking sheet and toast in the broiler until lightly crisped, about 1 minute. Remove, and set aside.

Now, make some super easy: No fuss hollandaise sauce

Okay...let's make some killer good poached eggs:

In a large pot, bring about 8 cups of water to a boil.

Crack an egg into a small bowl (I use a vintage coffee cup, but any small vessel will do). Add a small dash of white vinegar to the egg.

Set a kitchen timer for 3 minutes.

Use a large metal whisk, and start spinning the boiling water, creating a boiling vortex.

Now, gently hold the vessel with the egg over the water for about 10 seconds, then gently drop the egg into the vortex. You don't need to keep spinning the water at this point.

Quickly turn the timer on. You'll want the egg to cook for exactly 3 minutes.

(You can do 2 eggs at a time). Once eggs are cooked, place in a bowl of warm water. Once ready to serve, you may want to cut away any unsightly eggs curves with a kitchen knife (optional).

To serve: place 2 toasted muffin halves, cut side up, on each plate. Top each half with 2 pieces of bacon and 1 or 2 slices of roasted tomato.

Then, add a poached egg. Then pour a couple tablespoons of the hollandaise sauce over the top.

Add freshly ground pepper to the top.

60 ml Vinegar

Salt

Peppercorns

Eggs, yolks only (Main)

Butter,

Lemon juice, (optional)

Prepare a water-bath by putting 2-3cm of water into a pot. The pot you choose should be wide enough for a metal bowl to sit on top. This bowl is where you will whisk the eggs. The water should not touch the bottom of the bowl. Bring water to a simmer.

In a new pot, bring the vinegar, salt and peppercorns to a simmer and reduce by three quarters in volume (2-3 minutes). Strain into a bowl that will fit over the pot of simmering water.

Place the bowl on top of the pot of simmering water. Whisk the egg yolks in to the vinegar reduction until the eggs thicken and have the consistency of cream.

Slowly whisk in the warm melted butter (reheat the butter if necessary). The sauce will form an emulsion and should be thick and firmwhen the butter is absorbed.

If the sauce gets too hot, it will scramble. You can remove the pot from the heat but keep whisking to cool down.

Season and add lemon juice if desired. Hollandaise will set firmly if allowed to get cold, keep it in a warm place until serving — it will keep for about 30 minutes.

Side of salmon

½ kgs Salmon, 1 side, skin

Garlic, olive oil

Sea salt flakes

Tbsp Dill

Meyer lemon,

Line your largest oven tray with a doubled piece of baking paper. Rub salmon all over with garlic oil, and place skin side down on paper.

Season salmon with a little salt, scatter with dill sprigs and add lemon wedges too. Bake for 20-25 minutes for mediumrare, or for 30 minutes for medium. Check fish with small knife by testing whether flakes will gently pull apart in thickest section: medium–rare flakes will still look partly transluscent below the surface, but medium cooked fish will be opaque. Remove from oven and rest for 10 minutes (or allow to cool) before serving. Discard lemons.

The double layer of baking paper might help you transfer the salmon to a serving platter — just slide paper out from under fish once it's safely on the platter. When serving, cut down to just above skin, then turn knife and cut fish off skin. To break into large chunks, serve using two large tablespoons.

These Sous Vide Egg Benedicts will have your brunch friends coming back for more!  Creamy poached eggs, fluffy English muffins, and a buttery Hollandaise sauce team up.

Sous Vide Eggs Benedict

muffins

Paprika (garnish)

chopped dill or chives (garnish)

Preheat the sous-vide machine to 167°F/75°C.

Place your eggs inside a ziplock bag and gently lower them into the hot water bath. Cook for 13 minutes.

Crack poached eggs on a flat surface and strain through a slotted spoon.

Toast your English muffin halves in a toaster or air fryer. Air Fryer Toasting Instructions: Toast at 400°F for 5 minutes or until golden brown. 

Warm Canadian bacon using an air fryer or skillet.  Cook 1 minute per side.

Assemble eggs Benedict by placing toasted English muffin on a plate, top with Canadian bacon, poached eggs, hollandaise and finish with paprika and fresh herbs.

Melt the butter in the microwave or stovetop.  Make sure your cover a bowl with plastic wrap before you place it inside the microwave to stop the spatter.  Make sure the butter is HOT!

Add the egg yolks, lemon juice, salt, and cayenne pepper into a high-powered blender and blend until combined.

With the blender running on low speed, slowly pour in the hot butter until the sauce is emulsified.

Hollandaise Sauce

Hollandaise is a classic sauce that&#039;s an oldie but goodie for many occasions from brunches to dinners. This recipe will show you how to make hollandaise in 3 ways.

How to Make Hollandaise: 3 Ways

unsalted butter, melted and hot ((or 1½ stick))

lemon juice ((or

salt ((or

cayenne ((or

paprika ((or to taste))

hot sauce ((to taste; optional))

Water ((as needed))

In a heatproof bowl, beat together egg yolks, lemon juice, salt, paprika, and cayenne. Place the bowl over a saucepan of simmering water and constantly whisk the egg mixture to prevent the egg from scrambling.While whisking, slowly drizzle hot butter into the egg yolk mixture until all the butter is used. If needed, pause in between small additions of butter and remove the bowl from heat if the sides of the bowl gets hotter than comfortable to hold.Once all the butter is added, remove the hollandaise sauce from the heat. If the sauce is too thick for your liking, whisk in some water, about 1 teaspoon at a time, until it&#039;s your desired thickness. Adjust the seasoning with more salt, cayenne, and hot sauce to taste.

Method #1: Traditional/ Bain Marie

*If using hand blender, use a tall container.*Add egg yolks, lemon juice, and seasonings to the blender or food processor. While blending on low speed, stream hot butter slowly into the the blender and blend the mixture until it&#039;s pale, fluffy, and thick.Adjust the thickness of the hollandaise with a small amount of water if necessary (start with 1 teaspoon). Season the hollandaise with more salt, paprika, cayenne,  and hot sauce as needed.

Method #2: Food Processor, Blender, or Hand (Immersion) Blender

Whisk together the egg yolks and lemon juice. While whisking, stream hot butter slowly into the egg yolks just to combine everything. Season hollandaise with salt, paprika, cayenne, and hot sauce to your preference. Strain the sauce through a sieve into the siphon canister. Charge the canister with one iSi nitrogen cartridge then shake it vigorously for about 16 times.Keep the canister in 150°F water bath until needed.

Method #3: Siphon/ Whipping Canister

This is how to cook poached eggs in an air fryer.

Air fryer poached eggs recipe

Buttered toast, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6351963073112&=domain=taste

Here&#8217;s how to make foolproof poached eggs in your air fryer.

Air fryer poached eggs

Hollandaise sauce is a staple French sauce, and has evolved to become a beloved sauce across the globe. The smooth and tangy sauce is often found on the menu in cafes, but with this recipe you can make it at home. Some people are intimidated by the potential for the eggs or butter to curdle but if you take your time and make sure all the components are at the right temperature, you have absolutely nothing to worry about. We love this recipe for the distinct taste - that subtle tang from the lemon juice mixed with all that yolky goodness - and the fact that it can be made with on-hand, pantry ingredients. The simplicity of this sauce will stop you from ever buying it in a packet again!


Basic hollandaise sauce recipe

egg yolks,

water

Salt & white pepper

Eggs Benedict Casserole is the perfect dish to serve a crowd for brunch! English muffins and Canadian bacon are baked with eggs and topped with a rich hollandaise sauce.

Top 18 hollandaise recipes from across the web

The most viewed hollandaise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to Make Eggs Benedict

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Foolproof Eggs Benedict Recipe

Easy Blender Hollandaise Sauce

Hollandaise sauce

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Hollandaise Recipe | Sauced

Hollandaise sauce

Microwave Hollandaise and Béarnaise...

Hollandaise sauce

Classic Eggs Blackstone

Hollandaise sauce

Side of salmon

Sous Vide Eggs Benedict

How to Make Hollandaise: 3 Ways

Air fryer poached eggs recipe

Basic hollandaise sauce recipe

Eggs Benedict Casserole

Top 18 hollandaise recipes from across the web

The most viewed hollandaise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Eggs Benedict

Quick Immersion Blender Hollandaise...

Foolproof Eggs Benedict Recipe

Easy Blender Hollandaise Sauce

Hollandaise sauce

Foolproof B&#233;arnaise Sauce Reci...

Hollandaise Recipe | Sauced

Hollandaise sauce

Microwave Hollandaise and Béarnaise...

Hollandaise sauce

Classic Eggs Blackstone

Hollandaise sauce

Side of salmon

Sous Vide Eggs Benedict

How to Make Hollandaise: 3 Ways

Air fryer poached eggs recipe

Basic hollandaise sauce recipe

Eggs Benedict Casserole

The most viewed hollandaise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Foolproof Béarnaise Sauce Reci...