Eggs Benedict for a Crowd
ID: 8b7d1483...
A smart, stress-free method for serving classic Eggs Benedict to a group. By poaching the eggs in advance, storing them in an ice bath, and whipping up a quick blender hollandaise, you can easily assemble and serve hot, perfectly poached eggs all at once.
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🍳 Cooking Flow
Strain the eggs and poach them for 2-3 minutes, then immediately chill them in an ice bath. → Blend egg yolks and lemon juice, then slowly stream in warm melted butter to make the hollandaise. → Brush English muffins with butter, bake at 450°F until toasted, top with ham, and warm for 1 minute. → Reheat the chilled poached eggs in simmering water for exactly 1 minute, then drain on paper towels. → Place the reheated eggs on the toasted muffins, spoon warm hollandaise over, and garnish with cayenne and chives.
Cooking Steps
Brief Cooking Order
Strain the eggs and poach them for 2-3 minutes, then immediately chill them in an ice bath. → Blend egg yolks and lemon juice, then slowly stream in warm melted butter to make the hollandaise. → Brush English muffins with butter, bake at 450°F until toasted, top with ham, and warm for 1 minute. → Reheat the chilled poached eggs in simmering water for exactly 1 minute, then drain on paper towels. → Place the reheated eggs on the toasted muffins, spoon warm hollandaise over, and garnish with cayenne and chives.
Introduction
A smart, stress-free method for serving classic Eggs Benedict to a group. By poaching the eggs in advance, storing them in an ice bath, and whipping up a quick blender hollandaise, you can easily assemble and serve hot, perfectly poached eggs all at once.
Step 1
Crack each egg over a fine-mesh strainer into a bowl, letting the thin, watery excess egg whites drain through. Transfer the cleaned egg orbs to a separate bowl.
Step 2
Bring a large pot of water to a bare simmer. Gently slide the eggs into the water in batches and cook for 2 to 3 minutes until the whites are fully set but the yolks remain runny.
Step 3
Using a slotted spoon, carefully transfer the poached eggs into a large bowl of ice water to stop the cooking process. Leave them in the ice bath until ready to serve.
Step 4
Pre-warm your blender jar by filling it with hot water, then dump the water out. Melt 2.5 sticks of unsalted butter and reserve 4 tablespoons (1/4 cup) for the muffins.
Step 5
Add 3 egg yolks and the fresh lemon juice to the pre-warmed blender, then blend briefly to combine.
Ingredients List
Important Notes
Straining the eggs before poaching is the key to removing the loose, watery whites that cause wispy threads in the pot.
Keeping the water at a bare simmer instead of a rolling boil ensures a gentler cook and prevents the eggs from breaking apart.
Warming the blender container with hot water prevents the emulsion from breaking due to temperature differences.
Do not reheat the eggs in the hot water for more than 1 minute, otherwise the yolks will begin to cook through and lose their liquid center.
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