Eggs Benedict Recipe {with the Best Hollandaise Sauce!} Cooking Classy

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Fill a large skillet, minimum of 2 inches deep, with water and bring to a gentle simmer over medium-high heat. Add the vinegar and a dash of salt. Crack the 8 eggs into separate ramekins (or work in batches of 4). When the water is ready, slip each egg into the water close to the top.

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Instructions. To prepare hollandaise sauce, combine egg yolks, lemon juice, and dry mustard in a blender. Blend on low speed to combine. With the blender running on low speed, very slowly drizzle in the butter. Once the mixture becomes thick and creamy, stop blending and season with salt and pepper to taste. Set aside.

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Add 1 teaspoon salt and 1 tablespoon vinegar to the water. While the water heats, crack each egg individually into 8 ramekins or 8 small bowls. When the water reaches 190, use a nonstick slotted spoon to scrape the bottom of the pan, trying to release all the bubbles at the bottom.

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Serve immediately. Yield: 2 servings. Cheese Sauce: Melt butter in a heavy saucepan over Low heat; add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over Medium heat, stirring constantly, until thickened and bubbly. Add cheese, salt and pepper, stirring until cheese is melted. Yield: about 3/4 cup.

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Set aside. Bring a pot of water to a simmer. Create a vortex with a spoon and crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl. Add the egg yolks, lemon juice, dijon, salt and cayenne pepper to a high powered blender and blend for about 5 seconds.

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STEP THREE: Prepare the Hollandaise Sauce and toast the English muffins. STEP FOUR: Assemble Eggs Benedict by placing one piece of cheese on each muffin half. Top the two slices of Canadian bacon and a poached egg. Finally, spoon the hollandaise sauce over the egg and sprinkle some fresh dill and/or parsley on top before serving.

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The sauce is made by first melting butter in a saucepan over medium heat. Once the butter is melted, add the flour and stir until the mixture forms a paste. Slowly add the milk to the flour mixture, whisking continuously until the sauce thickens. Add the lemon juice and stir until well combined.

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Remove the skillet from the heat, leaving the muffins in the skillet to keep warm. Poach Eggs: Once water is barely simmering, poach 4 eggs according to our easy poached eggs recipe. Assemble: Place English muffin halves on serving plates cut-side up. Top with your desired meat. Place the egg over the meat.

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STEP 1. Prepare hollandaise sauce according to package directions, using milk and butter. Cover; keep warm. Set aside. STEP 2. Pour water into deep 12-inch skillet to 3 inches in depth.

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Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender. Blend on medium to medium-high speed for 30 full seconds (count or time it), until eggs lighten in color. Turn the blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend.

Eggs Benedict Recipe {with the Best Hollandaise Sauce!} Cooking Classy

To make the mock hollandaise, whisk the mayonnaise, Dijon, and lemon juice. Melt the butter and stir in quickly. Season with a pinch of kosher salt and a generous amount of cayenne pepper. To assemble the Eggs Benedict, top each muffin half with a handful of spinach, followed by a tomato slice, a piece of bacon split in half, and a poached egg.

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To make the Hollandaise sauce: MELT the Cabot Salted Butter in a microwave safe dish or in a saucepan over low heat until melted. Try to not let it boil. PLACE the egg yolks, lemon juice and cayenne pepper in a blender and blend for 20 to 30 seconds, until the egg yolks turn a light pale yellow. Remove the center of the blender lid and slowly.

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For the Hollandaise sauce: Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper. Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture.

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Prep Work: Separate 4 eggs, reserving the yolks in a small bowl. Combine the lemon juice, pepper, Worcestershire sauce, vinegar, and water in another small bowl. Having these ingredients pre-combined will make it easier later. Melt 2 sticks of butter (1 cup) and have it ready to pour into the double boiler.

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To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs.

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Transfer to teacup. Repeat for another 3 eggs - separate teacup for each. Heat water - Fill a large pot with 7.5 cm / 3" water. (Note 4) Bring water to the boil over high heat, then turn the heat down so there are tiny bubbles from the base of the pot but big bubbles are not breaking water surface.