Eggs Benedict With Homemade Hollandaise – a delicious recipe with egg yolks, water, lemon juice, butter, white pepper, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160u00b0, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.
2
Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs.
3
Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs.
4
Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.
1061
kcal
Calories
90
g
Fat
5
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large egg yolks, 2 tablespoons water, 2 tablespoons lemon juice, 3/4 cup butter, melted, and more.
Yes, Eggs Benedict With Homemade Hollandaise 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.
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