Classic Eggs Benedict
Classic Eggs Benedict
Elegant Home Brunch: Crafting Perfect Eggs Benedict with Homemade Hollandaise Sauce
Inspired by the iconic Hollandaise sauce featured in the movie ‘Julie & Julia,’ this recipe guides you through creating a sophisticated yet rewarding Eggs Benedict in your own kitchen. While it might seem daunting at first, with a little practice, you’ll master this delightful brunch staple. This guide meticulously details the process of making both the Eggs Benedict and its essential component, the Hollandaise sauce, sharing insights I’ve gained through experience.
Eggs Benedict Ingredients (Serves 1)- 1 English muffin
- 1 handful fresh spinach (approx. 30g)
- 2 slices high-quality bacon
- 1 very fresh egg
- A little cooking oil (for sautéing)
- 1 tablespoon smooth bread spread
- Generous amount of rich Hollandaise sauce
Making the Perfect Poached Egg- 1 liter clean water
- 1 fresh egg
- 1 tablespoon white vinegar (to help shape the egg)
- 1 teaspoon fine salt
Flavorful Bread Spread- 1 tablespoon smooth mustard sauce (or a mix of Dijon mustard and mayonnaise)
Basic Hollandaise Sauce- 40g unsalted butter
- 1 fresh egg yolk
- 1 teaspoon cold water
- 1 teaspoon fresh lemon juice
- 1 pinch fine salt
- 1 pinch freshly ground black pepper
- 1 liter clean water
- 1 fresh egg
- 1 tablespoon white vinegar (to help shape the egg)
- 1 teaspoon fine salt
Flavorful Bread Spread- 1 tablespoon smooth mustard sauce (or a mix of Dijon mustard and mayonnaise)
Basic Hollandaise Sauce- 40g unsalted butter
- 1 fresh egg yolk
- 1 teaspoon cold water
- 1 teaspoon fresh lemon juice
- 1 pinch fine salt
- 1 pinch freshly ground black pepper
- 40g unsalted butter
- 1 fresh egg yolk
- 1 teaspoon cold water
- 1 teaspoon fresh lemon juice
- 1 pinch fine salt
- 1 pinch freshly ground black pepper
Cooking Instructions
Step 1
First, prepare the unsalted butter for the Hollandaise sauce by cutting 40-50g into small cubes, about 1-2 cm in size. Smaller pieces will melt more evenly.
Step 2
Place the butter cubes in a small saucepan and melt them slowly over medium-low heat. Once completely melted, remove from heat and transfer to a small bowl to cool. It should be lukewarm, not hot.
Step 3
Now, let’s make the star of Eggs Benedict: the poached egg. Carefully crack one very fresh egg into a small bowl or ladle, ensuring the yolk remains intact. Handle it gently to prevent breaking the yolk.
Step 4
In a deep pot, bring 1 liter of clean water to a rolling boil. Add 1 tablespoon of white vinegar and 1 teaspoon of fine salt. Once boiling, reduce the heat to a very gentle simmer. Use a chopstick or spoon to create a gentle vortex (whirlpool) in the center of the water; this helps the egg hold its shape.
Step 5
Carefully slide the prepared egg into the center of the vortex. The egg white should immediately start to set and wrap around the yolk, creating a beautiful poached egg shape. Keep the heat low to prevent the egg from breaking apart or sticking to the bottom.
Step 6
Poach for about 2-3 minutes, or until the egg reaches your desired doneness. A slightly runny yolk is typically preferred. Once cooked, gently lift the poached egg out of the water and immediately place it in a bowl of cold water. This stops the cooking process and helps maintain its shape.
Step 7
Next, we’ll sauté the spinach. Lightly grease a pan with cooking oil and heat over medium heat. Once the pan is warm, add the handful of fresh spinach and a pinch of salt. Sauté very quickly, for less than a minute, until the spinach just begins to wilt. You want to keep its vibrant green color.
Step 8
Cook the 2 slices of bacon until they reach your desired crispiness. If desired, you can lightly blot away excess bacon fat with a paper towel.
Step 9
Now for the highlight: making the Hollandaise sauce. Have your ingredients ready: 1 egg yolk, cooled butter, cold water, lemon juice, salt, and pepper. Having everything measured out will make the process much smoother.
Step 10
In a small saucepan, place the egg yolk. Before putting it on the heat, whisk it with a whisk or fork for about 1 minute until it becomes slightly frothy and a paler yellow. Be careful not to cook the yolk here; this is just to begin the emulsification process.
Step 11
Place the saucepan over very low heat. Add 1 teaspoon of cold water, 1 teaspoon of fresh lemon juice, and a pinch of salt. Whisk continuously for about 30 seconds. This step helps to slightly thicken the sauce and prepare it for the butter.
Step 12
Begin adding the cooled, melted butter, one tablespoon at a time, whisking constantly. Keep the saucepan over very low heat, or even remove it from the heat and place it over a double boiler (a bowl set over simmering water) to control the temperature. Whisk continuously for about 2 minutes until the mixture becomes a smooth, creamy sauce. If the sauce seems to be thickening too quickly or looks like it might curdle, immediately add a few drops of cold water and whisk vigorously, or lift the pan into a bowl of ice water for a moment to cool it down before returning it to low heat. This is crucial for preventing the yolk from scrambling.
Step 13
The Hollandaise is ready when it’s thick enough that you can see the bottom of the pan briefly as you whisk, and it coats the whisk like a light cream. Immediately remove from heat. Stir in one final tablespoon of cold butter to finish and enrich the sauce. Continue to add the remaining butter drop by drop, whisking continuously, allowing each addition to be absorbed. This slow addition helps create a stable emulsion. Finally, season with lemon juice, salt, and pepper to taste. Adjust acidity and seasoning as needed.
Step 14
Your Hollandaise sauce is complete when it has a rich, creamy consistency. Keep it warm while you assemble the Eggs Benedict.
Step 15
If you’re not using English muffins, toast or lightly grill your alternative bread slices. For the bread spread, you can mix equal parts Dijon mustard and mayonnaise, or use a sweet honey mustard for a different flavor profile. This adds an extra layer of deliciousness.
Step 16
Now, assemble your masterpiece! Place the sautéed spinach on top of the toasted bread. Arrange the crispy bacon over the spinach, followed by the delicate poached egg. Generously spoon the warm Hollandaise sauce over the egg, and finish with a light sprinkle of freshly ground black pepper. Behold, your elegant homemade Eggs Benedict is ready to be enjoyed. Bon appétit!
