Eggs Benedict Recipe | The Best Hollandaise Sauce Ever!

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while ham is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, while margarine is cost-effective.

egg yolks

🥗Healthier: avocado

💰Cheaper: silken tofu

Avocado provides healthy fats, and tofu is a budget-friendly alternative.

Hollandaise sauce

🥗Healthier: Greek yogurt sauce

💰Cheaper: cream sauce

Greek yogurt is lower in calories and cream sauce can be made with pantry staples.

Place a small saucepan half full of water on the stovetop and add 1.5 tablespoons of white vinegar.

Bring the water to a simmer over high heat.

In another saucepan, add 300 grams of unsalted butter and melt over medium heat, cooking for 4 minutes to allow milk solids to float to the top.

Remove the milk solids from the melted butter and pour the clarified butter into a container, leaving the milk fats behind.

Place the saucepan with poaching water off the heat and set a large bowl on top to create a bain-marie.

Add 3 large egg yolks and 1 tablespoon of white vinegar or lemon juice to the bowl and whisk vigorously until thick ribbons form, about 2 minutes.

Turn the heat back on high under the poaching water and bring it to a boil.

Shape a damp tea towel into a circle and place it under the bowl to stabilize it while whisking.

Slowly pour in the clarified butter while whisking continuously to create an emulsion, being careful not to add it too quickly to avoid splitting the sauce.

Once the hollandaise reaches a thick but pourable consistency, check for seasoning and cover with plastic wrap to prevent a skin from forming.

Create a vortex in the boiling poaching water and add the eggs, poaching for 2.5 minutes for soft poached eggs.

In a separate pan, heat half a tablespoon of olive oil over high heat and add 4-6 pieces of ham or bacon, cooking for 1.5 minutes on each side.

Remove the ham or bacon and place it on a plate.

Optionally, add 180 grams of baby spinach to the pan and sauté for 1.5 to 2 minutes until wilted, seasoning with half a teaspoon of sea salt flakes and black pepper.

Slice 2 English muffins in half and toast them until golden brown.

Assemble the dish by placing the toasted English muffins on a plate, adding sautéed spinach, followed by the ham or bacon, and finally drizzling with hollandaise sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens