Classic Weekend Eggs Benedict with Rich Hollandaise

Serving a large morning meal usually creates a frantic kitchen environment. This method for classic Eggs Benedict solves that problem. By placing your toasted muffins and cooked bacon in a 120°F (50°C) oven, the ingredients stay ready. You merely mix the blender sauce and gently poach eight eggs.

The Hollandaise Sauce

The Hollandaise Sauce requires just a few pantry items and a blender. You start with three large egg yolks in the bottom of your blender pitcher. Standard eggs weighing 55 to 60 grams work best here.

You melt the butter until it is hot. Let the liquid stand for 15 seconds. This short rest allows the cloudy milk solids to settle at the bottom of your container.

The golden layer of melted butter sitting at the surface provides the primary flavor for the sauce. Replacing the whole butter with clarified butter or ghee creates an even smoother texture. Start your blender on high speed. Carefully pour the hot liquid down into the moving yolks in a steady, narrow line.

Stop pouring when you reach the cloudy white liquid at the bottom of the butter container. Those milk solids can alter the taste of your sauce. A quick final blend leaves you with a thick and pale yellow sauce.

You can thin the mixture out with a teaspoon of warm water if it feels too heavy. The finished sauce holds its heat in a covered bowl for up to 15 minutes.

Poached Eggs

Fridge-cold eggs separate easily and hold tight whites in the water. Fresh eggs also maintain a much better structure during cooking. You crack each raw egg into a small mesh strainer and leave it for 30 seconds.

Those loose, watery portions of the egg white need to drain away completely. If you skip straining them, you will end up with wispy threads floating in your pot. Once drained, carefully slip each egg into its own teacup so you can deliver them securely and closely to the hot liquid. Fill a large pot with 3 inches (7.5 cm) of water to give your food plenty of space. Be careful not to use an oversized pot when creating a whirlpool, as the extra width causes the egg to rotate at an excessive speed and pull apart. Heat the pan on high until the liquid reaches a complete boil to build up enough warmth. Immediately reduce the stove temperature. You are looking for a peaceful state where the surface remains still, with just a gentle quiver and tiny bubbles forming on the floor of the pan.

A rapid boil agitates the eggs and makes a mess. Water that is not hot enough causes the whites to dissolve. You lower the teacup directly into the water. Roll the egg out onto the bottom of the pot.

A high drop creates an irregular shape. You gently turn the eggs with a slotted spoon after 20 seconds to help shape them before they fully set. You lift the eggs out once the whites are firm but the yolks remain soft. You let them drain on paper towels for 15 seconds so the residual heat dries the tops.

Do not leave them on the paper towel for too long or they will stick.

Protein (Choose One)

You have plenty of choices for the Protein (Choose One) component. Sliced ham, streaky bacon, or smoked salmon are traditional options. You can also mix crab meat with mayonnaise and lemon for a seafood variation. Toasted English muffins provide a sturdy base for the wet ingredients. You can swap these out for sliced brioche buns or charcoal brioche if you want a softer bite.

Assembly

A cold plate cools down warm eggs very quickly. You can warm your serving plates and meat components in a low oven set to 120°F (50°C) before you build the dish. You place two toasted muffin halves on each warm plate and pile on your chosen meat. You carefully set a poached egg on top of each stack.

Next, you spoon a generous amount of the warm Hollandaise Sauce over the eggs.

You finish the plates with a sprinkle of fresh parsley and chopped chives.

Serve the plates immediately while everything is hot. If you have leftovers, you can store the sauce and the poached eggs in the refrigerator for up to two days. You simply reheat them gently when you want to eat them again.