Classic Eggs Benedict with Fool Proof Hollandaise Recipe

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.

Add 3 sticks of butter to a small sauce pot over medium heat to clarify.

Once the milk fats rise to the top, scoop them out and set aside.

Strain the clarified butter through a chinois or cheesecloth over a measuring cup.

In a medium pot, bring water to a simmer for a double boiler.

In a large metal bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice, and 2 tablespoons white wine.

Place the bowl over the simmering water and whisk continuously until foamy and emulsified.

Slowly add in the clarified butter, about 4 to 6 ounces, whisking continuously.

Season the hollandaise with sea salt and cayenne pepper, then set aside.

In another medium pot, bring water to a simmer and add 1 tablespoon of vinegar.

In a large sauté pan, melt butter over medium heat and lightly brown the Canadian bacon.

Once browned, turn off the heat to keep the bacon warm.

Stir the simmering water to create a vortex and gently add an egg to the center, poaching for 3 minutes.

Remove the poached egg and set it on a paper towel to drain, seasoning with sea salt and cracked black pepper.

Toast the English muffins in the oven at 400 degrees for about 4 minutes or in a toaster.

Assemble the dish by placing the toasted English muffin on a plate, topping with Canadian bacon, then the poached egg, and finally drizzling with hollandaise sauce.

Garnish with chopped fresh parsley and diced fresh chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens