Eggs Benedict

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Main dishes

This recipe was prepared using Braun’s MultiQuick 7 Hand Blender with its whisk attachment.

Ingredients

  • 3 egg yolks
  • 1 tbsp lemon juice
  • ½ cup cold butter, divided
  • 8 eggs
  • 8 strips Canadian-style bacon
  • 4 English muffins, split and toasted

  1. To make Hollandaise, add egg yolks and lemon juice to a 1 ½ –quart sauce pan. Whisk using Braun’s MultiQuick 7 Hand blender with its whisk attachment on low speed.  Add ¼ cup butter. Heat over very low heat, stirring constantly with whisk continuing on low speed, until butter is melted. Add remaining ¼ cup butter. Continue whisking until butter is melted and sauce is thickened. Place a lid on pan to keep sauce warm.
  2. To poach eggs, fill a large saucepan with 7.5 cm of water. Bring water to a gentle simmer. Carefully break eggs into a small bowl and then gently pour into boiling water. Repeat with 3 eggs. Cover pan and let eggs cook for 2 ½ to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon. Repeat with 4 more eggs.
  3. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat.
  4. Top toasted muffins with a slice of bacon, one poached egg and a spoon of hollandaise. Serve immediately with a mixed green salad and a mimosa.

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