Eggs Benedict with Herb Hollandaise
Updated: Nov 5, 2020
If you’re looking for a sexy and elegant breakfast or brunch to impress, look no further. I know that poaching eggs and making hollandaise can be looked at as a challenge but with a few tips and some practice it’s second nature.
Bubbles and breakfast would be my choice for the pairing with this eggs benny. I'll go with something made in the traditional style as the acidity will keep up with the richness of this dish and the soft mouthfeel of the wine will compliment the textures of the soft cooked egg yolk and hollandaise.
8 eggs, poached to your liking
8 slices of good quality ham, warmed
4 English muffins, cut in half and toasted
2 cups hollandaise sauce
To complete the eggs Benedict,
Place one warm slice of ham on top of each toasted English muffin.
Place the poached egg on top of the ham.
Top with hollandaise sauce.
4 egg yolks
1 ½ cup, unsalted butter
1 ½ tbsp., seasoned rice vinegar
1 tbsp. spring herbs of your choice, chopped (great options are parsley, chive, tarragon)
2 tsp., Salt
1 tsp., Pepper
Place your butter in a tall microwave safe container, a drinking glass works well. Microwave for roughly 1 minute or until the butter is completely melted.
Set a medium sized pot over low heat and add enough water to cover the bottom by roughly 3cm, bring to a gentle simmer.
In a stainless steel bowl, whisk egg yolks and vinegar together to combine.
Next, create a double boiler by resting the bowl on top of the simmering pot of water. The bowl should not come into contact with the water as we are allowing the steam to gently cook the eggs.
Whisk the eggs and vinegar constantly until the yolk just begin to thicken. Look for the wires of whisk to become lightly coated; this should take 1 to 2 minutes.
Remove the pot from the heat but leave the bowl over the hot water.
Immediately whisk in the melted butter VERY SLOWLY, almost one drop at a time to begin your emulsion.
Continue to whisk until all of the butter is incorporated.
Season with salt and pepper.