Eggs Benedict with Homemade Hollandaise Sauce
Learn how to make eggs Benedict so you can recreate this breakfast favorite straight from the restaurant menu in the comfort of your home!
Servings: 8 servings
Calories: 444kcal
Ingredients
Hollandaise Sauce
- ½ cup heavy cream
- 4 large egg yolks Separate the egg yolk and egg whites in two separate bowls. Save the egg whites for another recipe.
- 2 tablespoon lemon juice
- 1 pinch cayenne pepper you can add more if you want to spice it up!
- ½ cup melted salted butter
- Seasoning salt to taste
- Freshly ground black pepper to taste
Eggs Benedict
- 8 large fresh eggs
- 1 tablespoons white vinegar
- 4 rolls traditionally, this recipe uses english muffins but I found the dinner rolls hold the sauce much better
- 8 slices bacon
- Smoked paprika as a garnish
- Chipotle hot sauce or your choice of hot sauce
- ¾ cup crab meat lump crab meat or imitation
Instructions
To prepare the Hollandaise Sauce:
- Take a deep saucepan and pour in about an inch or so of water. Set a glass bowl or stainless steel bowl over the saucepan so it fits nice and snug inside without touching the water. Bring that to a simmer.
- Once your water is simmering in the double boiler add in your egg yolks, cream, lemon juice and cayenne pepper to the bowl over the heated saucepan and whisk well. Whisking constantly, continue to cook the sauce on a low simmer until just thick enough to coat the back of a wooden or metal spoon. You do not want to overcook because the eggs will get hard and flakey.
- Reduce your heat down to very low and then slowly drizzle in the warm melted butter while whisking. Once all butter is whiskedin, remove from heat and season with Seasoning Salt and Pepper to your preferred taste. Transfer to a dish, cover and keep warm.
To Prepare the Eggs Benedict:
- Preheat the oven to 350 degrees. This is for baking the bacon slices.
- In a large stock pot or skillet bring several inches of water along with the white vinegar to a rolling boil. Once water is boiling nicely, crack eggs gently into water one at a time. You should be able to fit about four eggs at a time. Remember, do not overcrowd so they can easily be removed.
- Watch carefully as the eggs only need to cook for about 3 to 4 minutes. The eggs whites should be set while the egg yolk is still very runny. Do not stir as this could break the yolk.
- Use a slotted spoon to lift the eggs from the water and transfer to a plate lined with a paper towel to drain. Continue with the remaining four eggs.
- Your oven should be preheated at this point. While your water is boiling for the poached eggs you can start cooking your bacon.
- Lightly grease a baking dish and lay bacon slices on it ensuring none are overlapping. Place the dish in the oven for about 15 minutes. Check frequently for desired crispiness.
- Once it is finished, remove from the oven and lay pieces of bacon on layers of paper towels. Gently dab each side to remove all the excess bacon grease. Set aside
- Place rolls or English muffins in the oven on a baking sheet for about 5 minutes. You want to heat the roll but not crisp it into toast. This will give you a nice bite when enjoying the sandwich.
- Crab only needs to be slightly heated so you can either add it to the microwave on 70% for 20 seconds or on the stove top for a few minutes.
- Place roll on your plate and open. Cut bacon in half so a piece is on each side of the roll. Top each roll with a poached egg and season with seasoning salt and pepper. Add chipotle hot sauce over eggs. Spoon on some of the shredded crab meat. Next pour the Hollandaise Sauce over the crab, close the sandwich, and pour more over the top. Sprinkle smoked paprika on the top of your sandwich. And enjoy!
Notes
If you need to reheat your hollandaise sauce place the bowl in the microwave on 50% heat only heating on 10 second intervals. You only want to heat through not cook.
Do not add salt to the boiling water for the poached eggs. This will make the eggs spread more.
Add a small microwave safe bowl of water into the microwave when cooking crab meat to lightly steam. This will help the crab not become dry.
Make it an avocado eggs Benedict by adding slices of avocado on top of the crab meat.
Nutrition
Calories: 444kcal | Carbohydrates: 18g | Protein: 17g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 346mg | Sodium: 594mg | Potassium: 176mg | Fiber: 1g | Sugar: 3g | Vitamin A: 983IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 7mg