Eggs Benedict Recipe (2024)

FAQs

What is the hollandaise sauce made of? ›

hollandaise sauce, one of the classic sauces of French cooking, made of butter, egg yolks, lemon juice, and pepper and usually served on fish, eggs, or vegetables.

Making eggs Benedict requires careful orchestration. You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken hollandaise sauce, all at about the same time.

But the key difference between these brunch classics is that eggs Florentine doesn't include meat, while in eggs Benedict, meat is arguably the star of the show.

That's One Eggs-ellent Benedict

The cornerstone of the dish is the Hollandaise, a rich and creamy sauce made from eggs, butter, and lemon juice. Add eggs on top of English muffins, and meat or fish and cover it all with Hollandaise for the best breakfast in town.

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened.

What is Hollandaise Sauce? If you've never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It's a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy.

Eggs royale is similar to Eggs Benedict or florentine but uses smoked salmon instead of ham or spinach. Using cold butter rather than warm, melted butter means the sauce takes a few extra minutes to come together, but there's far less risk of it splitting – worth the time we think.

Yellow and gushing, the yolk runs into lemony hollandaise and you sort of scrape together a little bit of everything—toasty English muffin, runny yolk, Canadian bacon, and a generous swipe of hollandaise—into one, perfect brunchy bite.

Eggs Hussarde – substitutes Holland rusks in place of the English muffin and adds Bordelaise sauce. Eggs Mornay – substitutes Mornay sauce in place of the Hollandaise. Eggs Neptune – substitutes crab meat in place of Canadian bacon.

Can you buy hollandaise sauce for Eggs Benedict? ›

Our hollandaise sauce mix is a creamy, savoury sauce mix with lemon juice, butter and eggs - the perfect accompaniment to eggs benedict.

Sautéed Spinach

What is eggs benedict traditionally served with? A hefty side of nutritious, sautéed spinach!

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

eggs. Hollandaise sauce is a classic French sauce made by emulsifying butter into egg yolks. It is known for its rich, creamy texture and tangy flavor. While butter is an essential ingredient in Hollandaise sauce, the primary component is eggs.

Hollandaise sauce is unlike the mother sauces we've mentioned so far, due to a liquid and a thickening agent, plus flavorings. Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks. So the liquid here is the clarified butter and the thickening agent is the egg yolks.

Mayonnaise combines egg, acid (vinegar or citrus juice, sometimes both) and oil, while aioli combines egg, garlic and oil. Aioli's texture is a little thicker than glossy mayonnaise. Meanwhile, hollandaise is a warm sauce that uses butter in place of oil.

The English muffin provides a crispy, buttery base for the dish. By contrast, Canadian bacon or ham adds a salty, savory flavor. The poached egg adds a rich, creamy texture, and the hollandaise sauce provides a tangy, buttery flavor that ties everything together! Eggs Benedict is also an excellent source of protein.