Eggs Benedict with Silky-Smooth Hollandaise Sauce
ID: 93844ef9...
A classic breakfast and brunch dish featuring perfectly poached eggs, savory ham, and wilted baby spinach layered on toasted English muffins, all topped with a rich, silky-smooth Hollandaise sauce. This recipe showcases two foolproof techniques to make the perfect Hollandaise: traditional double-boiler whisking and a quick food processor method.
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🍳 Cooking Flow
Clarify melted unsalted butter by skimming off the milk solids. → Whisk egg yolks and vinegar over a double boiler, then slowly emulsify with the warm clarified butter to make Hollandaise sauce. → Poach eggs in simmering water with vinegar for 2.5 minutes, fry the ham, and sauté the baby spinach. → Toast the English muffins and assemble with spinach, ham, poached eggs, and Hollandaise sauce.
Cooking Steps
Brief Cooking Order
Clarify melted unsalted butter by skimming off the milk solids. → Whisk egg yolks and vinegar over a double boiler, then slowly emulsify with the warm clarified butter to make Hollandaise sauce. → Poach eggs in simmering water with vinegar for 2.5 minutes, fry the ham, and sauté the baby spinach. → Toast the English muffins and assemble with spinach, ham, poached eggs, and Hollandaise sauce.
Introduction
A classic breakfast and brunch dish featuring perfectly poached eggs, savory ham, and wilted baby spinach layered on toasted English muffins, all topped with a rich, silky-smooth Hollandaise sauce. This recipe showcases two foolproof techniques to make the perfect Hollandaise: traditional double-boiler whisking and a quick food processor method.
Step 1
Prepare the poaching water by adding 1 1/2 tbsp of white vinegar to a saucepan half-filled with water, and bring it to a simmer over high heat.
Step 2
Melt 300g of unsalted butter in a small saucepan over medium heat, then simmer for 4 minutes to allow the milk solids to rise to the top.
Step 3
Remove the melted butter from the heat and gently skim off the white milk solids from the surface using a spoon.
Step 4
Carefully pour the clarified butter into a separate container, leaving behind the heavy milk fats settled at the bottom of the saucepan.
Step 5
Create a double boiler (Bain-Marie) by placing a large metal bowl on top of the simmering poaching water saucepan, ensuring the bowl does not touch the water.
Ingredients List
Important Notes
Always incorporate the clarified butter slowly in a very thin drizzle; adding it too fast will cause the Hollandaise sauce to split.
Ensure the double-boiler bowl does not touch the simmering water below to prevent scrambling the egg yolks.
Leftover Hollandaise sauce cannot be successfully stored or reheated as it will break, so prepare it fresh and serve immediately.
Draining poached eggs on paper towels prevents soggy muffins during assembly.
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