3 MINUTE HOLLANDAISE Eggs Benedict – Chef Jean-Pierre
Hello There Friends, Today I’m making Eggs Benedict with a Hollandaise Sauce! A breakfast that is super to impress your “better half” which only take 5 minutes to cook! as long as you’ve got your Mise En Place. Make sure you time your eggs correctly unlike I did and you will perfectly fine! Make this Eggs Benedict and Hollandaise Sauce and let me know how you did in the comments below!
PERFECT EGGS BENEDICT. Learn how to make this classic breakfast the easy way! (Psst, it’s a lot easier than you might think!)
WHO IS THE BENEDICT IN EGGS BENEDICT? WHY DO THEY CALL IT EGGS BENEDICT?
Eggs Benedict is named after Lemuel Benedict, a retired Wall Street broker. A 1943 interview in the New Yorker reported that Mr. Benedict went into the Waldorf Hotel looking for a cure for a hangover. He ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise.”
Perfect Eggs Benedict
- 3 egg yolks
- 1/4 teaspoon dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup butter
- 4 slices Canadian bacon
- 1 tablespoon butter
- 2 English muffins
- 4 large eggs
- 1 tablespoon white vinegar
- salt and pepper to taste
- chopped parsley for garnish
HOW DO YOU MAKE HOLLANDAISE SAUCE FOR EGGS BENEDICT?
The traditional method for making hollandaise sauce is to whisk together egg yolks, water, and a little lemon juice until thick and pale. Then the bowl is placed over steaming water to temper and cook the eggs. Once they begin to cook, butter is whisked in.
A more simple method is to make a blender hollandaise sauce by adding egg yolks, spices, and lemon juice to a blender. Blend on high for a few seconds. Pour some hot, freshly melted butter into the running blender in a slow steady stream. The heat from the butter will temper and cook the eggs and you have a fresh hollandaise sauce in under 2 minutes.