Eggs Benedict Recipe

Name: Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the green onion butter:; 8 Tbs. (1 stick) unsalted butter, at room temperature; 3 green onions, white and light green portions, minced; For the hollandaise sauce:; 6 egg yolks; 2 Tbs. milk; 20 Tbs. (2 1/2 sticks); chilled unsalted butter, cut into 1/2-inch cubes; 1/4 cup fresh lemon juice; Coarse salt and cayenne pepper, to taste; 1 1/2 lb. thinly sliced cooked honey-cured ham; 12 slices sourdough bread; 1 tsp. coarse salt; 2 Tbs. distilled white vinegar; 12 eggs; 4 green onions, white and light green portions, chopped; Paprika for sprinkling

Servings: persons

For the green onion butter:
8 Tbs. (1 stick) unsalted butter, at room temperature
3 green onions, white and light green portions, minced
For the hollandaise sauce:
6 egg yolks
2 Tbs. milk
20 Tbs. (2 1/2 sticks)
chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup fresh lemon juice
Coarse salt and cayenne pepper, to taste
1 1/2 lb. thinly sliced cooked honey-cured ham
12 slices sourdough bread
1 tsp. coarse salt
2 Tbs. distilled white vinegar
12 eggs
4 green onions, white and light green portions, chopped
Paprika for sprinkling

1
To make the green onion butter, in a bowl, using a wooden spoon, mix together the butter and green onions until evenly blended. Set aside.
2
To make the hollandaise, in the top pan of a double boiler or in a heatproof bowl, whisk together the egg yolks and milk. Place the pan or bowl over but not touching barely simmering water in the bottom pan of the double boiler or in a saucepan and continue to whisk until warm and frothy, 4 to 5 minutes. Whisk in the butter pieces a few at a time, beating after each addition until fully incorporated before adding more. Continue to whisk until all the butter has been incorporated and the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes total. Stir in the lemon juice and season with a pinch each of salt and cayenne pepper. The sauce can be kept warm over barely simmering water for up to 3 hours, stirring from time to time.
3
Preheat an oven to 200u00b0F. Wrap the sliced ham in aluminum foil and place in the oven to warm. Toast the bread slices, then spread them lightly on both sides with the green onion butter. Keep warm until serving.
4
To poach the eggs, in a large fry pan, pour in water to a depth of about 1 1/2 inches. Add the salt and vinegar and bring to a boil over high heat. Reduce the heat so that the water is just below boiling. Working quickly and being careful not to crowd the pan, break an egg into a saucer and gently slip it into the water. Repeat with more eggs, keeping them well spaced. Cook just until the whites have set and the yolks are glazed over but still soft, 3 to 4 minutes. Using a skimmer or slotted spatula, carefully remove the eggs from the water, letting them drain well, and place on a plate; keep warm. Repeat with the remaining eggs.

2708

kcal

Calories

209

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the green onion butter:, 8 Tbs. (1 stick) unsalted butter, at room temperature, 3 green onions, white and light green portions, minced, For the hollandaise sauce:, and more.

Yes, Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggs Benedict

How did you like this recipe?

Frequently Asked Questions