Eggs Benedict with Hollandaise Sauce (recipe)

December 8th, 2007

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Tips for having your whole breakfast hot and ready at the same time, poaching eggs and assembling Eggs Benedict included after the recipes.

Ingredients for Happy Hollandaise Sauce:

6 tablespoons butter
2 beaten egg yolks
2 teaspoons water
2 teaspoons lemon juice
dash salt, crack pepper
dash hot sauce or cayenne pepper
sprinkling chopped fresh parsley or dried parsley

Ingredients for Hash Browned Potatoes:

1 1/2 - 2 cups chopped, stripeeled potatoes (any variety)
1/4 cup diced red bell pepper
1/4 cup chopped green onion
1/3 cup finely shredded Parmesan cheese

Happy Hollandaise to you!

In the top of a double boiler combine beaten egg yolks, water and lemon juice.

Whisk together and add 1-2 tablespoons butter.

Place over hot water (not boiling out of control) and stir continuously.

Continue adding the butter a tablespoon at a time while whisking vigorously. And when Betty says vigorously… she means vigorously.
Add salt, pepper and a dash of hot sauce.

Continue whisking vigorously until hot and thickened. Remove from heat.
If your Hollandaise becomes too thick, add a teaspoon or two of warm water and whisk well.
Makes 1/2 cup sauce or enough to generously cover 2 servings (4 poached eggs).

Spoon over poached eggs, Canadian bacon and English muffins and you’ve got Eggs Benedict. Top with a sprinkling of parsley and a crack of black pepper.

Happy Hash Browns!

After washing, peeling and cubing potatoes, either boil in water on the stove top or in the microwave until tender. (About 15 minutes, covered on the stove top; about 5 minutes, partially covered in the microwave- but all microwaves vary.) Drain water and place into a hot skillet with a teaspoon or two of olive oil. (Left over mashed or baked potatoes will also work.)

Break apart potatoes and season with salt and pepper. Cook over medium heat until potatoes just start to brown before adding vegetables.

Incorporate vegetables into potatoes. Cook until vegetables become tender while potatoes continue to brown.

Push mixture together to form a loose patty and continue browning.

Top patty with Parmesan cheese and allow it to melt.

Flip patty over and continue browning until golden, slightly crisp and delicious.

Tips for having your whole breakfast hot and ready at the same time, poaching eggs and assembling Eggs Benedict included after the recipes.

Betty prepares the Hollandaise sauce first and sets it aside (at room temperature) while she prepares the rest of the meal. The Hollandaise sauce can be brought back up to temperature either in the microwave (10-20 seconds) or over low heat on the stove top (2-3 minutes) just before the plates are ready to be made.

Next, Betty prepares the potatoes. Same idea, the potatoes can be kept warm on the stove top over low heat, placed in the oven at 250(F) or even zapped in the microwave just before plating and serving.

The slices of Canadian bacon can be browned along side the cooked potatoes.
Canadian bacon usually comes pre-cooked, so it is just a matter of browning and heating.
You know your toaster better than Betty, but Betty starts toasting her muffins when the eggs go in to poach.

Now. You’re about to make egg magic and you’ve only got about 4 minutes. A great tip is to add about two teaspoons of vinegar (white or rice wine) to your poaching water. Don’t worry, you won’t taste it, the vinegar helps the whites to “form” around the yolks.

You want the water to be hot, but again, not boiling out of control.

Another tip is to crack eggs into separate bowls so you can “slide” them into the pot of hot water.

Use a slotted spoon to carefully remove the eggs from the water and place on a separate plate, not right onto the muffin. Four minutes produces an over-medium style yolk. At the time you are taking the eggs from the water, your muffins are done. Pop the Hollandaise into the microwave.

Top muffins with Canadian bacon.

Gently arrange eggs on top of bacon.

Spoon warmed Hollandaise sauce over eggs.

Garnish with parsley and pepper. And of course you’ve had champagne chilling the whole time

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Link to the Happy Hollandaise video.

Looking for more Breakfast and Brunch goodies?
Vanilla Scones with Lemon Curd
Sour Cream Cinnamon Coffee Cake
Best Ever Waffles
Buttermilk Pancakes
Apple Oatmeal Muffins

Link to the Happy Hollandaise video.
Link to the accompanying Happy Hollandaise blog post.
Link to the full Average Betty Archive.

Entry Filed under: Recipes