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Eggs Benedict with Classic Hollandaise Sauce
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Description A traditionally favourite breakfast or lunch idea.
Ingredients
At a glance
Cuisine
French
Main Ingredient
Eggs
Difficulty
Moderate
Course/Dish
Breakfast
Makes
4 to 8 servings
  • Hollandaise Sauce:
  • 3 Egg yolks
  • 1 tbsp. (15 mL) 5% light cream or water
  • Pinch each Salt & Cayenne Pepper
  • 1/2 lb (250g) Gay Lea butter (melted)
  • 4 tsp. (20mL) Lemon juice or white wine vinegar
  • Eggs Benedict:
  • 8 Slices cooked ham or Canadian bacon
  • 4 English muffins, toasted
  • 8 Poached eggs
Methods/steps
  1. Hollandaise: Place the egg yolks, cream, salt and cayenne in a blender. Blend on high for 30 to 60 seconds or until foamy. Place a funnel in the opening of the blender; with the motor running, add half the butter in a slow, steady stream. Add the lemon juice and then slowly pour in the remaining butter. Transfer sauce to a bain marie, cover and hold in a warm water bath for up to 3 hours. (Recipe doubles easily.)
  2. Eggs Benedict: Place a slice of cooked ham on an English muffin half, top with a poached egg and a spoonful of hollandaise sauce. Sprinkle with additional cayenne pepper to taste.
Additional Tips
To hold poached eggs for service, place poached eggs in a cold water bath and refrigerate until needed or for up to 3 hours. Warm in hot water before serving.
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