This week, I had the rare occasion to be home all morning during the middle of the week. It does not happen often, but when it does I treat myself with a nice breakfast. (Besides, the puppy’s internal alarm clock goes off at the same time every day, and after that, I am up for the day.) So,I tried my hand at Eggs Benedict, and it was a home run! I have seen various tricks over the years to get the perfect poached egg and Hollandaise Sauce that does not ‘break’ (aka separate), so I threw all the tricks into the mix and it worked!
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For the Hollandaise Sauce, I started a small pot of water to boil on the stove and mixed the sauce ingredients together in a stainless steel bowl which later went on top of the boiling pot of water to become a double boiler (there is no need to go buy one!) Once the sauce was heating, the whisking began. You really can not leave Hollandaise alone or it will not be the silky creamy sauce. Besides, it only takes a few minutes to thicken.
For the Poached Eggs, I started another large pot of water, vinegar and salt to boil. When it started boiling, I reduced the temperature to simmer. Then I cracked an egg into a ramekin (a measuring cup will work too). Since I was making two eggs, I put another in another ramekin and then started stirring the water gently. When I had a small tornado happening in the pot, I dumped the first egg in quickly. While the water comes up to simmer again, keep the water moving, then put your second egg in. Keep them moving and let them cook for about 3 minutes or until the just begin to float. Remove and place the eggs on a paper towel lined plate to ‘dry’.
I actually poached the eggs while whisking my sauce so the total cook time wasn’t all that long. It helped to have everything prepared beforehand–including the sauce mix. I also had biscuits in the freezer, so I pulled those out and put them in the oven before I started everything else. You dont have to use biscuits for your Eggs Benedict, you can use toasted English muffins or even toast..just use what you have!
Perfect Eggs Benedict
2 Egg Yolks
Juice of 1/2 a Lemon
4 Heaping T Butter, room temperature
3 T. Heavy Cream
1/2 t. White Vinegar
Pinch of sugar
Pinch of salt
Pinch of Pepper
1 t. White Vinegar
1/2 t. Salt
Biscuits, English Muffins or Toast
Dried or Fresh Parsley, optional
- Fill a small pot of water, and bring to a low boil.
- Fill a large pot of water, add salt and vinegar. Bring to a Boil then reduce to simmer
- Combine sauce ingredients in a stainless steel bowl, then place on top of the small pot of boiling water. Wisk until the sauce thickens.
- Remove thickened sauce from heat, and stir occasionally to prevent your sauce from breaking while you cook the eggs.
- Swirl the large pot of water and drop the eggs into the water one at a time–allowing the water to come back to simmer between egg drops. Cook 3-5 mins or until eggs begin to float.
- Remove eggs and place on a paper towel.
- Build Eggs Benedict by placing biscuit/toasted bread/toasted/English muffin on place, add egg, top with Hollandaise sauce and garnish with fresh or dried chopped parsley flakes.
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