As you all know, or I think you do, Eggs Benedict are poached eggs on top of English muffins with Canadian bacon and hollandaise sauce. I must confess, I am not a fan of Canadian bacon so I use good, old American bacon.
So the first big fear factor in making Eggs Benedict is making the hollandaise sauce. Please, please do not get those processed packets of hollandaise powder. Making the real thing is really as simple and the results are so much better. You can use a food processor for this but I prefer a blender. All you need to do is blend up some egg yolks, lemon juice, salt and cayenne pepper and slowly add hot melted butter. That’s it! Here’s the recipe:
3 egg yolks at room temperature
3 tablespoons lemon juice
¼ teaspoon salt
Pinch cayenne pepper
½ cup butter, melted and hot
Blend together the egg yolks, lemon juice, salt and cayenne pepper in a blender. With the blender still running, slowly stream in the hot, melted butter.
Hollandaise is a sturdier sauce that you might imagine. You can leave it sitting in the blender until everything else is done. You can also refrigerate the leftovers and just gently reheat it at 10-second bursts in the microwave to enjoy the next day. If you are scared of raw egg yolks, well I can’t help you there. You’ll just have to move on to something that’s not nearly as delicious as real Hollandaise sauce.
The second tip, and it is absolutely brilliant, comes from Bon Appetit. It is instructions how to perfectly poach eggs in the microwave. All you do is add an egg to a half a cup of water in a bowl. Put a saucer on top and microwave for one minute or until the white is set but the yolk is still runny. I tried this in both a coffee cup and a soup bowl and the soup bowl worked better because it was easier to get the egg out. I poached four eggs in a matter of minutes and they came out perfectly. I will never poach eggs any other way from now on because this was so simple and foolproof.