Classic Eggs Benedict with Fool Proof Hollandaise Recipe

This classic Eggs Benedict Recipe is a delicious breakfast consisting of English muffins, poached eggs, Canadian bacon and a homemade hollandaise sauce.
LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES?
-SUBSCRIBE NOW AT: bit.ly/2zql9ha
-WEBSITE: billyparisi.com
LET'S CONNECT
-INSTAGRAM: / chefbillyparisi
-FACEBOOK: / chefbillyparisi
-PINTEREST: / chefbillyparisi
-TWITTER: / chefbillyparisi
PRINT THIS RECIPE: www.billyparis...
Ingredients for this recipe:
For the Hollandaise:
4 egg yolks
juice of ½ lemon
¼ cup chardonnay wine
4-6 ounces clarified butter
sea salt and cayenne to taste
For the Eggs benedict:
6 eggs
6 toasted English muffin halves
6 slices of Canadian bacon, heated
chopped fresh parsley and chives for garnish
sea salt and pepper to taste
Serves 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Hollandaise: whisk together the gg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about 2 minutes.
2. Add the bowl over a double boiler and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl.
3. Whisk while slowly drizzling in the clarified butter until completely emulsified. Remove from the double boiler, season with salt and cayenne and set aside.
4. Eggs Benedict: Add some vinegar to a medium size pot with water and simmer over medium-low heat.
5. Stir the water using a spoon for 10 seconds to create a vortex and add 1 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 3 minutes or until the egg is cooked but the yolk is runny.
6. Remove the egg and season with salt and pepper. Repeat 5 more times with the rest of the eggs.
7. To Plate: Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish of parsley and chives.

[@normad5579]

Oh my god.. One of mt favorite breakfast.. The addition of wine brings the sauce to a whole new level. Thank you. I did it and enjoyed a lot. I used smoked salmon instead of bacon. It felt like a holiday meal.

[@normad5579]

Yes... Omg..lol.. Now I have to try it with crab.. That will be Easter brunch for sure. Thanks for the idea.

[@cravenmoorehead3562]

Sounds like you smoked some erb along with that wine in the A.M.

[@Blondie2.0]

Thank you for making this easy to follow and understand I was on Gordon Ramsay's and he's like on cocaine /speed or something he did it so quick I couldn't even understand the recipe😂

[@cindyojeda8507]

1:50 cooking starts

[@melissapoole9726]

Cindy Ojeda you’re my hero tonight

[@abbuaccun7215]

Master u like

[@-Rickster-]

Ty❤️👍🏼

[@risah4765]

thank you

[@LemonySnicket-EUC]

😊

[@pyramidion5911]

I feel you on never wanting to go back to cooking huge vats of hollandaise. I used to spend 8 hr shifts doing the same task like chopping onions or peeling potatoes lol. Some people don't realize kitchen nightmares are a real thing for some of us.

[@Avalon620]

It's called paying dues son. That's what the Culinary world is all about. Is this kid a CEC.....doubt it... ..you just dont get call yourself Chef.......Just because you have a AAS degree from some Culinary school, know how to cook and have a you tube channel......you EARN the Chef title.

[@niameanspurpose]

white wine instead of water...wine goes with everything even if you are not cooking...mmm

[@gloriab7808]

Thank you Chef Billy, I made this for brunch today. I loved the addition of white wine instead of h2o (yummy), for the hollandaise sauce! I then cracked my eggs into a colander and let the additional white run off (this is a must if your eggs are little older), while I let the water boil in my double pot, I then placed my Canadian bacon in a pan with ghee and toasted my English muffins with Ghee in the broiler and placed my eggs from the colander into the double pot. Plated it all and forgot to take a picture! lol Making again, one day!!

[@ChefBillyParisi]

Love this, thanks for watching the video and for trying it. Yes please share a picture on either here or any other social platforms like Instagram or Facebook.

[@MertAli-Esuntimur]

You should do eggs benedict with burnt spaghetti recipe

[@nostop0]

Omg yess i searched the song ''you belong here' ' and this came video out lol

[@danmitchell9808]

Correct! The Waldorf Astoria hotel New York city that’s where eggs Benedict was invented.

[@sandracamacho9227]

him: eggs Benedict me: Michael afton...?

[@violetfiles]

I know that eggs benedict is a meal but I also know that it is micheal afton

[@violetfiles]

I thought I would never find this comment on a cooking video

[@Azoridai]

You know mike too 7w7

[@kiaru_san]

Thought of that too loll

[@SylverExists]

Yes

[@God_3712]

A whole month with no Benedict eggs I gotta make some right now- thank you!

[@ChefBillyParisi]

Hah, I hear ya. Stay safe

[@chriswarby1001]

Made this for my wife today for her birthday it was amazing 😉

[@sea_space]

Made this today, first time making Hollandaise with Chardonnay rather than white wine vinegar and I enjoyed it a lot more. Thanks!

[@Quixan]

He said white wine, not white wine vinegar. Chardonnay *is* a white wine.

[@sea_space]

@@Quixan Yep I'm aware, but Gordon Ramsay who I originally learned this recipe off uses white wine vinegar. Hence why using Chardonay was a new twist on Hollandaise for me

[@Logan-gl2ft]

I made poached eggs for the first time ever this morning. Best eggs Ive ever had! It was either good luck or Im better at making eggs than I thought but man were they good.

[@ChefBillyParisi]

Nice work!

[@Sbannmarie298]

Really like to serve it 1 on a jammy egg 2. Add white vinegar to sauce 3. Add lemon zest to sauce Bon appetite!

[@joeblack4436]

What you are skimming off is not the fat (the fat is what you are left with). What you're skimming off are milk solids - Protein, lactose, other minerals.

[@mikewoodson6930]

Personally, I love lemon in the sauce. This recipe looks wonderful and I’ll be sure to try, especially the wine in the sauce!

[@Sbannmarie298]

I do too

[@NinaNinaNB]

Love, looove all these last breakfast recipes, thanks chef Billy 👏💟 I like the 2nd story better! and to me, sounds something more likely to happen 😂 Thank you Billy

[@honznbunz]

MY NAME IS EGGS BENIDECT Edit: every time I hear eggs benidect It reminds me of micheal afton from fnaf

[@ChefBillyParisi]

Love it

[@iistella_playz_2363]

Me:* sees this* William get the knife William: why Me: look at this Will: looks Will again: yells ennard Ennard: what Will: look at this Ennard: ........yells no not my eggs noooooooooooooooooo 20 seconds later Ennard: he kind looks delicious though Michael: what are you guys looking at? Me: um..... Nothing ;-; Michael: looks what the fricken hell are you looking at Ennard: hurry guys take ourpt nap time so we can eat him while He's sleeping ÙwÚ Michael : I'm.so.dead

[@ChefBillyParisi]

Lol

[@towdoctor670]

Me and this guy are in the "hat on backwards" douche crew.

[@simplyrefinedcooking9854]

Great recipe, Billy. Your channel is a BIG inspiration for a small channel like mine just starting out. I just made a video on eggs benedict 3 ways. Check it out!

[@ChefPears]

How do you recommend timing everything? Or keeping stuff warm in a home kitchen

[@volunteerwork]

Perfect mother's day breakfast!!!

[@captainspooks8562]

Literally came here for that.

[@wheelswithbikes1884]

Me too

[@coltpowell2413]

OMG thats so crazy that you say this because I'm watching this video right now the night before mothers day because I plan to make this for her in the morning

[@Blondie2.0]

That's why I'm here..lol and today is Mother's Day

[@jenniferbate9682]

Why the background hurdy gurdy music?

[@Sarahbuildsstepsequencers]

What am I doing wrong? I use 3 egg yolks and 3 tbsp butter whisking like crazy. My sauce gets creamy then quickly starts to stiffen up. Help!

[@olgarehn]

Just made it for breakfast! So delicious ❤️ Everyone loved it! Thank you for sharing! 😘❤️

[@Azoridai]

Eggs benedict the name on sister location game lol i will made afton reacht this 7w7

[@Ms.Méli]

According to Delmonico's legend, eggs Benedict was created for and named after restaurant regulars Mr. and Mrs. LeGrand Benedict in the 1860s. ... We know what was in Ranhofer's original eggs Benedict because he included the recipe in The Epicurean, his 1,200-page encyclopedic cookbook that was published in 1894. 13 Feb 2018 - Google

[@bnato8209]

love it, Chef. I will give it a try. Eggs Benedict is one of my favorites. I will add some blue crab meat to the hollandaise sauce to broaden out the flavor profile with a hint of sweetness.

[@jacknissen6040]

Too much background noise !

[@mikekolacek593]

Just tried this for my very first time to eat egg Benedict. I was fantastic! Thanks for the video! 👍👍👍

[@geeman7010]

so the vinegar is not used to hold the egg together

[@ChefBillyParisi]

no

[@misSimplicityXx]

I don’t know why people emphasize on using clarified butter. I used normal whole butter and my sauce comes out perfect everytime. I even add some water to thin it out... gota show the sauce who’s boss! Haha

[@ChefBillyParisi]

Whatever gets the sauce made!!

[@kaderbouhizeb5403]

Beautiful recipe!!! Just one question or hack!! "Guee" is used in Asian cooking ( India, Pakistan, ....etc) is in fact "Clarified butter!! I don't see why nobody had a go at this to simplify all that butter melting palava, and cost effective!!! So egg Benedict ( Ghee option)!!! 👌👌👌

[@jiujitsuforall8627]

In Canada, if you're an American and say "Canadian Bacon" they get all butthurt and most will correct you and say, "It's called BACK BACON!!!" Like saying "Canadian Bacon" is some sort of put-down! Hilarious!

[@Phoenix-One0922]

This can be simplified to taste even better.... You don't need to toast or waste gas by turning an entire oven to 'toast' your muffins? Why? After cooking the Canadian bacon or regular bacon or prosciutto or Parma ham, thinly sliced (choices are up to your taste, or imagination!) use the same pan to toast your muffins so they can absorb all that flavor into the bread and don't "set aside" the hollandaise sauce so you have to reheat it again, leave it on top of the cooling warm bath that it was simmered in to keep it warm (with the stove off now, of course) Another detail he doesn't mention is, before poaching the eggs, the boiling water should be lowered in heat or the extra heat will 'burst or pop' your eggs, just a medium boil so the eggs can cook "naturally" or the egg yolk will harden too fast and it won't be tender and also, instead of WWV, you can use WWV with fresh Tarragon added for flavor and aroma and a pinch of salt should be added to the water (salt and TWWV *tarragon white wine vinegar, too long to write, adds more 'cohesiveness to the egg white and keeps it smelling delicious) and he forgot to tell you that in order to "know" when the eggs are done, they'll float to the top to let you know they're ready. Remove the 'excess white foam' while they're cooking and dry on the paper towel so as to not get the muffins 'soggy'. Anyone can make a 'normal' hollandaise but it's the small details that can turn a regular recipe into a "Chef's recipe"! And you can even go further by trying something new.... Experiment using WWV mixed with not only Tarragon but Fresh Thyme or Rosemary or even Sage! You'll find that there are so many herbs that can turn WWV from something simplistic into a culinary adventure! And those mixes that you create can be also used for meats, sauces, salads or whatever comes to your imagination... Bon Appetit!

[@sheyf7562]

You made it easy. Thanks Chef. Thought Egg. Ben got a long process. 😂

[@silviashepley6623]

Dude. Your eggs Benedict look to die for. Can’t wait to try them out! Made many of your recipes. Hands down your fantastic and cook dishes my style that resonate with me and the family! Thanks a million!

[@ChefBillyParisi]

Thanks so kindly for giving them a shot!

[@tribefenatic]

1:32 blah blah blah.... blah blah blah! skipping the video to the recipe

[@subseeker]

The video starts at 01:45

[@oregonpatriot1570]

Actually? The vinegar isn't added for "smell". It's added because it helps to keep the whites of the egg tight around the yoke.

[@mary-jeanslaughter8]

As always you nailed it!!!!! 😋😋😋Looks so good. I love how you made the sauce look easy. I will definitely try it. Can you try to find a breakfast whose origins are from Montana? We may not be New York out here but we do have some rich history!!!!😍😃😍😃😍

[@gianniverri]

I like your presentation the reduction of w/wine I like I will make tomorrow that little acidity and clarified butter BRAVO

[@jayerjavec]

Dude, your building is slowly tilting to the left side. Better check integrity and static ... or simply level your tripod. Pro tip!

[@mosttoothless]

Pardon me, but I believe the foam that you are skimming off the butter to clarify it consists of the milk solids, not milk fats. Milk fat is the clarified butter itself. However, your recipe is excellent and well presented and yields a delicious result.

[@ChefBillyParisi]

you're right, I misspoke.

[@spencermullin9435]

Fav food for breakfast have yet to try making this ive always just had it out at a restaurant so trying to figure out if I can have it at home

[@ChefBillyParisi]

you got this!

[@josephmay6454]

you can achieve perfectly smooth hollandaise without clarifying the butter. i think this is a little impractical for home cooking unless you’re feeding a lot of people

[@donnaokoniewski3761]

It would have been nice to see the yolk run after cutting into it. That's the highlight of watching eggs benny. Missed opportunity.

[@dugandav1]

A good presentation Spotify the incessant music, we don’t need the music just a good advice!

[@gabeufarnt1058]

'Eggs 'benedict' hmmm sounds familiar "hand unit' "sister location"?

[@nisamohamed7805]

This looks delicious! However, is there any substitutes to white wine for those who can’t consume alcohol due to religious reasons?

[@SleepCoffeeRepeat]

You add the vinegar to remove the bad smell from the eggs....you wot, mate?

[@ChefBillyParisi]

Some people don’t like the smell of eggs when boiling and it’s an easy trick to eliminate it.

[@toddduncan4071]

Admittedly I've never had this BUT I just made this and OMG AWESOME! THANK YOU CHEF!!! I'm walking away throwing my hands up good!!!

[@distantfire6143]

As if you need one more feedback, but yes, your method so far is the best, in my humble.....tghnx !

[@highdesertutah]

If you hate poaching eggs but want the non fried look spay a little oil into a small bowl, add an egg and put it in the bottom of a pot with a little water and cover. Then just heat it up and steam it.

[@kaggie2m]

I really like all your recipes but you talk too much 😂

[@12012channel]

I've never had eggs benedict. Is it even that good? It always catches my eye but than when I go to inspect it, It looks so small.Like, I would still be starving after I eat it. So, I just go with breakfast burrito or omelette. Is eggs Benedict considered an appetizer?

[@ChefBillyParisi]

It’s a main, but I hear you

[@ewantarraf8708]

Im gonna do this but with water cause im 13 and i dont know how to open a bottle of white wine and the bottle we have isnt open and its kinda embarrassing to ask my parents

[@tiredoldman9414]

it looks like you added some cayenne pepper at the end? not just parsley and chives, right?

[@marypopa8937]

I like to add a lot more holidays to my my plate because it has to have a lot of hollandaise to make it perfect

[@tacx1]

When your done with breakfast you can spend the rest of the day washing pot and pans. 😂

[@tfairborne501]

I have tried this from a diff chef but that chef didnt say anything about clarifying the butter. Maybe it was me (prob was) but it went to s$@t . So I am going to give your method a go. I have faith in myself to follow your instructions chef. Thank you

[@ChefBillyParisi]

You got this

[@SnazzyWasHere]

I was looking for the fnaf character with this name not the food 😭😭😭

[@oceanbaby4521]

I'm loving the breakfast series.... Looks delish 😋👩🏽‍🍳... Thanks Billy!

[@shinobue2684]

Dude, today i Did the exact same recipe you showed, and bro i gotta tell ya, for a first time it was absolutely amazing, i watched alot of different waays, and im brave to say even thou im Not a chef, this dude Gordon Ramsay is such and overrated amateur!! Thank you for this bro, im glad i learned it from you!!

[@ChefBillyParisi]

love this! thanks for sharing.

[@alexru570]

Thank you Billy for your recipe and clear instructions. It was my first time making it. We liked it.

[@ChefBillyParisi]

Fantastic

[@bonniebrown6818]

Billy, can I use ghee in my hollandaise sauce instead of clarifying my own butter. I love your recipes and cooking methods. Your recipes are straight forward and easy to understand. Keep them coming.

[@emanabdallah6538]

Same question here!

[@berryfruit.4178]

Poor mikey

[@76jlumapas]

Can I make day in advance

[@ChefBillyParisi]

No

[@chrisbutler83]

I was always told that Eggs Benedict was made with ham and rocket

[@MaxItUpwithMarta]

I thought you were supposed to use vinegar

[@Gator87]

Is the yolk supposed to be runny after the poached egg is done?

[@Milyie7000]

No chicken all The Eggs Of Photos

[@alig3512]

I really hate how they don’t get right into the recipe and start talking

[@mayraflores9087]

What is the best way to keep the sauce warm while making the rest of the recipe. If for example you are cooking for 6

[@dlatteri2766]

Use a prewarmed thermos

[@oxyriver1]

I'M EGGS BENEDICT- *lool funny fnaf stuff*

[@vivalabad6]

This might be a dumb question, but what do you do with the whites that were separated from the 4 yolks? I hate wasting food and not sure what to do with it.

[@tanyamiller6275]

I have always used vinegar not lemon juice

[@bradystewart4035]

Saved my ass this Father’s Day🫡

[@bartmantia7238]

K

[@sirsir9665]

Add some cheese for some cheese for extra razzle dazzle

[@mgtow5336]

I skip making clarified butter and buy what it is - Ghee.

[@ChefBillyParisi]

Yup

[@DakotaChristian]

The vinegar also helps the egg white stay together... so I've heard 💁‍♂️

[@ChefBillyParisi]

Could

[@sheyennebennell3612]

It does, that's the whole purpose of adding vinegar.

[@xevious2501]

So.. for all you people out there, i did it!! i just came to work with a carton of eggs, ham, and Kaiser hamburger rolls (yes it works very well) and i wanted to see if i could make Eggs Benedict as easy as they say. YES! it is easy , especially if you have a hand emulsifier. (hand blender) Their is really nothing to it aside from having the right kitchen ware to get it all done. You do need a strainer to separate the egg yolk and white from the more watery runny bit. and of course whats required for poaching the eggs, and melting a stick of butter OR better yet is the let the sick of butter reach room temperature without melting it at all which will make the hollandaise sauce even better. It is truly a dish than can be made in around 10 minutes. dont believe the 5 minutes stuff because it takes that long just to poach the eggs. around two to thee minutes emulsifying the eggs into Hollandaise sauce. but all in all its fast. cleanup isnt too bad either. just make sure to do it BEFORE eating.That too makes the meal more enjoyable knowing youve already taken care of the mess.

[@milenkab8683]

I think the Saint Benedict invented eggs Benedict 😄

[@billybinkley3286]

sauce came out a little thin... not enough butter? Still tasted amazing

[@ChefBillyParisi]

Could be. Egg yolks can take a lot believe it or not

[@aunghtun3933]

Better than Gordan Ramsey's recipe !

[@petermacander2061]

Not a fan of putting chives on Eggs Benedict. Sorry.

[@ChefBillyParisi]

Cool

[@waymanrosshurley3141]

60 years old and I've never eaten this. Want

[@Chewie373]

OK, but how do you do multiple eggs using the vortex method at the same time? Real world practicality would be appreciated. Do you do staggered eating times in your household? Or are the eggs OK cold?

[@engenebun]

My dad made this and it was DELICIOUS JUST AMAZING IM SO HAPPY my dad is gonna be a Chef👌

[@MrJuvefrank]

Hi, there, Brother, all lavish restaurant managers include Eggs Benedict on their menus, however, some pinch penny dudes pretend they're not cheap, and put up a sign stating that they are no longer able to serve Eggs Benedict.

[@vrobaldo]

Dear Chef Carisi, I have a question: can I use GHEE, which supposedly IS clarified butter, instead of going thru the process of clarifying my unsalted butter? Appreciate your reply! Thank you:) - Love your recipes!!

[@barryhaley7430]

Tried replacing the Canadian bacon with fried prosciutto. You will need about 4 slices per egg. He’s so right about clarified butter!

[@shaneownbey]

Canadian Bacon is not really bacon, and the English Muffin is too tough to cut easily. I don’t need clarified butter to make an egg Benny but I find it interesting that you do. Also, I like to get the butter as hot as I can before adding it to the egg yolks. Thanks for this quality video.

[@jonathanfunnell4167]

I LOVE EGGS BENEDICT BETTER THAN ANY OTHER EGGS

[@acidroyalty6075]

It's looks good... Where's the color to the the sauce he made ...chef Ramsey would be pissed... Remember no color no good Color means food has flavored when cooked

[@pietrodelbuono3245]

Chef, throw away that non stick pan, it is scratched, great and order than God!

[@ChefBillyParisi]

It’s ceramic, it’s not a problem

[@jadebethj4807]

I love this guy lol I have never made this so I really want to make it.

[@ChefBillyParisi]

Hah, Thanks for watching!

[@kevingarcia4801]

Hey. Can I use ghee for this recipe?