Perfectly Poached Eggs with Rich Hollandaise Sauce: Classic Eggs Benedict
Easy Homemade Eggs Benedict: Learn How to Make Delicious Hollandaise Sauce Without the Fuss!
Eggs Benedict is a staple on any cafe or restaurant menu in New Zealand, much like traditional comfort foods are in other countries. It’s a dish that always feels elegant and special. While tempting to eat out often, the cost can add up. To recreate that cozy cafe atmosphere at home with my husband, I decided to make this dish. It’s a wonderful way to enjoy a sophisticated breakfast without leaving your home.
Main Ingredients- 4 slices of bread (toast bread, ciabatta, or English muffins work well)
- 4 slices of bacon
- 2 handfuls of spinach (about 50g)
- A little butter (for spreading on bread)
For the Poached Eggs- 4 fresh eggs
- 5 tablespoons vinegar (helps shape the eggs and reduces any eggy smell)
- 1 liter of water
For the Hollandaise Sauce- 4 fresh egg yolks
- 1 cup butter (approx. 100-120g)
- 1.5 tablespoons lemon juice (adds brightness and helps emulsify)
- 1 teaspoon salt
- 1 teaspoon black pepper (adjust to taste)
- 4 fresh eggs
- 5 tablespoons vinegar (helps shape the eggs and reduces any eggy smell)
- 1 liter of water
For the Hollandaise Sauce- 4 fresh egg yolks
- 1 cup butter (approx. 100-120g)
- 1.5 tablespoons lemon juice (adds brightness and helps emulsify)
- 1 teaspoon salt
- 1 teaspoon black pepper (adjust to taste)
Cooking Instructions
Step 1
First, prepare your bread. Lightly spread butter on both sides of each slice. If you prefer, using ciabatta or English muffins will also yield delicious results. Feel free to experiment with different breads to create your unique Eggs Benedict!
Step 2
It’s helpful to have all your ingredients ready before you start making the Hollandaise sauce. Cut the butter into manageable pieces, and measure out the fresh egg yolks and bright lemon juice. Don’t forget to have your salt and pepper within reach – they are essential for a perfectly seasoned sauce.
Step 3
Now, let’s create those beautiful, delicate poached eggs. Bring 1 liter of water to a boil in a saucepan, then add the 5 tablespoons of vinegar. Once boiling, reduce the heat to a gentle simmer. Carefully crack each egg into the simmering water, trying not to break the yolk. Poach for about 3 minutes for a perfect soft-boiled consistency. Gently remove the poached eggs with a slotted spoon and place them on a paper towel to drain off any excess water. Handle them with care to maintain their shape.
Step 4
While the eggs are poaching, it’s time to cook the bacon. Lay the bacon slices in a pan and cook them until they reach your desired crispiness. Whether you prefer them crispy or slightly chewy, cook them to your liking.
Step 5
For the luscious Hollandaise sauce, melt your butter completely. Place the cut butter in a microwave-safe bowl and heat for about 2 minutes, ensuring it’s fully melted but not browned. This step is crucial for a smooth sauce texture.
Step 6
While the butter is melting, lightly toast your prepared bread slices in a pan until they are golden brown and slightly crisp. This provides a nice textural base for your Eggs Benedict.
Step 7
Now, let’s assemble the Hollandaise sauce. In a heatproof bowl, combine the egg yolks, salt, and lemon juice. Whisk them together thoroughly until well combined. You can use a whisk or a fork – the key is to ensure there are no lumps.
Step 8
Gradually incorporate the melted butter into the egg yolk mixture. Add the butter in two or three stages, whisking continuously. It’s important to pour the butter in slowly while whisking constantly. This slow addition and constant whisking help to emulsify the sauce, preventing it from breaking.
Step 9
You’ll see a beautiful, glossy Hollandaise sauce form! Give it a taste and adjust the seasoning with more salt or a touch of lemon juice if needed, according to your preference. This rich sauce is the perfect partner for the poached eggs.
Step 10
Lightly sauté the fresh baby spinach leaves to enhance their flavor. If you don’t have spinach, you can skip this step. The sautéed spinach adds a lovely fresh element and a touch of color.
Step 11
It’s time to assemble your masterpiece! Place the lightly sautéed spinach on top of the toasted bread. Then, carefully add a slice of the cooked bacon. Gently place a perfectly poached egg on top of the bacon. Finally, generously ladle the warm, flavorful Hollandaise sauce over the egg. Finish with a sprinkle of freshly ground black pepper. Doesn’t it look absolutely gorgeous?
Step 12
Let’s see how beautifully the poached egg has turned out by gently piercing it. Watch as the rich, golden yolk flows out – this is the sign of a perfectly made poached egg! Remember, while the yolk should be runny, the egg white needs to be fully cooked. This luscious yolk mingling with the warm sauce, bacon, and toast is what makes Eggs Benedict so irresistible.
