Master the Homemade Brunch with Our Eggs Benedict Recipe

[@johnbushur6080]

For the sauce: 4 large egg yolks 1 stick of softened butter cut into chunks 1/3 of a cup of boiling water Mix the yolks and butter together in a double boiler gradually incorporating the water until 160 degrees and thickens about 7-10 minutes then remove from heat Season with 2 tsp of lemon juice and a pinch of cayenne and salt. the sauce will hold for a few hours. For the eggs: Drain the eggs through a colander to drain the watery portion of the white let drain for 30 seconds or so Boil 6 cups of water and add 1 tbsp of vinegar and 1 tsp of table salt (light boil) and then turn off heat and add eggs 1 at a time to their own spot in the pot and cook covered for 3 minutes. Eggs can be held in a 160 degree pot of water for a while Broil English muffins 4 -5 minutes on a sheet tray and top with Canadian bacon poached egg and hollandaise sauce

[@susieq1386]

Thank you! Made it really easy for me

[@JazzyMamaInAK]

thank you - the link they give doesn't let you get the "free" recipe without signing up for a trial.

[@soonerarrow]

Thanks! This really helps so I don't have to watch the video on my phone in the kitchen... 😉

[@rockerch1ck]

Thank you!

[@Slaphappy1975]

Cheers mate 👍

[@nomadicroadrat]

We've been making eggs benedict for Sunday brunch for years. Instead of vinegar we add lemon juice to the eggs before placing them in the tea strainer before adding them to the hot water instead of adding vinegar to the water. No need to have a pot full of water. Just have enough water to cover the eggs (a couple of inches above the eggs). No need to swirl the water, just keep the water just below simmering. Use an immersion blender or electric whisk to mix the butter and eggs. Either browned butter or very cold cubed butter work. We've used canadian bacon, prosciutto, bacon, lox, and they all work well. We usually go all in and make our own English muffins, but have bought them from the grocers as well. Bon appetit and don't forget the champagne to toast the occasion!

[@winstonelston5743]

May I suggest sourdough toast, sliced applewood bacon, sauteed sliced mushrooms, and a couple of sauteed oysters under the poached egg and hollandaise for a Hangtown Benedict?

[@dsatt57]

Made this today, the hollandaise worked perfectly. I cut it in half and it still worked great. It thickens pretty quickly once you start adding the water.

[@altheanorris3555]

how did you warm while you were cooking the eggs? that's what I was wondering when she made it.

[@stevenhaas9622]

I've been making hollandaise/bernaise sauce like this for a decade. a few tips: 1) whisk the egg yolks and the lemon juice/other flavorings for a minute or so before putting in the butter and before putting it over the double boiler. This will help the fial sauce be lighter and frothier Also you can add the lemon juice and other flavorings from the start. no need to wait til the end. 2) the butter doesn't need to be soft. in fact cold cubes will work even better because they will melt a bit more slowly allowing the whisking to emulsify into the yolks more gradually as the butter melts.

[@catherinevalli6830]

thanks for the tips! will the sauce last longer when refrigerated if made with this method? have you ever used the cubed butter with an emulsion blender?

[@Pompina2013]

I've tried out the poached egg technique... It works wonderfully!! Thank you both for the master class! Regards from Chile, South America.

[@friedarobertson1240]

I'm going to try this. Always order eggs Benedict in restaurants but afraid to try at home. You've encouraged me to do so. Thanks.

[@peterwilliamhaynes]

The best recipe ever for eggs Benedict. Thank you. It’s so easy and works perfectly. Now I know the best ever way to poach eggs.

[@realpirate]

From the bottom of my frustrated hollandaise making heart : Thank you , The holding pan is pure genius, too ✌

[@arrow3079]

That method for draining the excess egg whites worked so incredibly well when I tried it this morning!!!!! This is a game changer for poached eggs!

[@paulfoster5746]

I remember growing up with an egg poacber. It was something of a double boiler with a level of removable thin circular egg holders over the water. (I'm 60.)

[@mrbear1302]

my grandpa had one of those

[@MzShonuff123]

I’m 42 and my mom had one of those.

[@TheCatWitch63]

My dad loved poached eggs. We had one of those and used it to poach eggs long before Benedict eggs became fashionable. Now you can find almost identical utensils to be used on a pot or a pressure cooker, and they call them innovative. Lol. Do you also remember the egg cup holders? My parents also loved soft boiled eggs, and they used them almost daily for breakfast.

[@anti-ethniccleansing465]

I have an egg poacher pan still that I got a couple of decades ago that is still in perfect condition. I have been using it forever, but never could seem to manage to get perfect poach eggs in it. Tonight I thought, “screw it, I’m gonna try to make them in boiling water the way everybody else does…” This video’s instructions were perfect! This is the first time I’ve made perfect poached eggs at 46 years old and I have been a long time fan of Eggs Benedict LOL. Screw the damn poaching pan. I’ve never struggled with making the hollandaise sauce (I make mine different then theirs, and it is even easier then they do it and I bet tastier too hahah), but the poached eggs were another matter. I’m never going back to that damn pan.

[@MsMadcat]

Sara Moulton did her poached eggs by draining them first. I've been doing this for about 5 years now and works every time. I'm excited about trying the hollandaise which is my favourite part of eggs benny. Thank you!!

[@AlexanderClark-zv9ne]

We take waffles seriously in our house kzbin.infoUgkxUfphIgghPSpAXNq6OG2WRYsFVqylcqMn and worked our old one through many years of Sunday brunches till it finally gave out on us. Our old one only made two at a time, this one makes four! Nicely sized 1 inch thick which are lovely! Now the kids don't have to wait as long to eat our weekly waffle breakfast and everyone's are hot if we wait and eat all together! Setting 3 seems to work perfect for golden brown. Be sure to pour the batter in the center of each waffle square, not the center of the iron like the novice that posted the scorched waffles photo. About a 1/4 to 1/3 cup of batter in each seemed to work well for us. We tested making just one at a time so we could use all the remaining batter and it made it just as fluffy and golden as when we made 4!

[@logmegadeth72]

Made this recipe for my family when they visited this past weekend and it came out great! Worked wonderfully for 6 servings.

[@strll3048]

I think that you deserve an award for this... it's a must-try recipe for me, especially since we don't go out to eat nowadays due to the pandemic.

[@donnadodd2822]

Made my English muffins tonight. This recipe is perfect, not the same as the printed recipe. Have made three times before and it comes out perfect every time!

[@angiegrayson6267]

I just made this today. So yummy. Sauce was perfect. Super easy too.

[@methosmomomax7470]

So, I just made this and followed step by step and during the Hallindaise sauce I found it went nearly soupy with just a Tbsp of boiling water. It eventually became somewhat creamy but I wouldn't use more than that. I used my toaster for the English muffins but finished with the ham in the oven on broil (Hi) 90-seconds. eggs finished perfectly and with serving plates warmed up I went directly to serving everything. A little salt and pepper in the end and I received many compliments.

[@Pompina2013]

I tried out your Poached technique... It worked wonderfully! I'm so happy! Thank you so much. Greetings from Chile

[@jacquelined.1611]

This h sauce is great! I made it, but added a bit more lemon juice and salt. It was easy and delicious. Thank you!

[@andreasurace1321]

Followed you all exactly and it turned out perfect (although I used prosciutto instead of Canadian bacon)

[@emilygeels9809]

The first time my dad and I tried hollandaise we didn’t know what it was. My dad asked to try it on the side. The waitress brought him a sample to try. He immediately turned to her after a spoonful and eagerly said “Yes please!” Now whenever we go out for breakfast he always asks for the ‘yes please sauce’. 😂

[@believeintendcreate]

It worked I love it thank you so much. I tried making hollandaise sauce 40 years ago and it was always stressful and unpredictable. Then I found aunt Penny’s hollandaise sauce but you can’t purchase it anymore now I can make my own and it’s the best thank you

[@BobK58]

We just made this for Christmas breakfast. Super easy and tasted great! Thanks ATK.

[@stacym735]

I'm a decent cook, but I've never made a successful Hollandaise in my life. I'm going to have to try this recipe soon... thanks, ATK!

[@MaryAnMac]

ATK knocks it out of the park with this eggs Bennie recipe. I followed the recipe and my Bennie came out beautifully. Thanks you!

[@FutureCommentary1]

This is my weekend project. I'll try your method for hollandaise with some of the tips I see in the comments (cold butter, lemon from the start, etc.)

[@rogerkock2456]

I like this. Great presentation, ladies. The results speak for themselves.

[@kaminidandapani9047]

Fantastic! You just keep getting better and better!

[@LaomedonIlliaris]

Finally made this. I did a half batch to experiment. I think I may have added a little too much water to the hollandaise, which was quite thin. (But a little more soft butter and a trip to the blender thickened it up enough.) The 3 minute method of poaching eggs worked perfectly too, for one egg. (The other one's yolk got a bit busted coming out of its shell and wound up overcooked, but now I know not to use those sorts of eggs!) All in all, it was very tasty and I learned a lot!

[@anti-ethniccleansing465]

Honestly, putting water in hollandaise sauce is ridiculous. There isn’t supposed to be water in it! If you would like the recipe that I’ve been making since childhood and is excellent (and VERY easy and fast), just ask.

[@eugenesedita]

I definitely want your oven. Omg, it's beautiful .

[@paulp5656]

Made this sauce using the technique shown, it came out perfect! The first time I tried to make this sauce I made scrambled eggs using a different technique. This was easy and the sauce tastes wonderful!

[@astridexplorer5096]

Made this recipe today for six people as part of Easter brunch and it was wonderful! The only change I made is that I used brioche bread cut with a large cookie cutter into rounds rather than English muffins-- they toasted beautifully under the broiler, and are much easier to cut when assembled. One question: does anyone have a tip for how to keep the hollandaise sauce warm without ending up with scrambled eggs while all else is cooking? The sauce held together beautifully, but poaching twelve eggs (four at a time) and then broiling the bread/ham meant my sauce was pretty cool by the time we ate. Thanks again for a game changing recipe!

[@jojosmith1097]

Great information... I will definitely try out the techniques as described.

[@jonathansturm4163]

My favourite brunch by far! America’s Test Kitchen also has an even better way to poach eggs if you have a sous vide machine.

[@katherineblanco9471]

Wow great technique. Always great to learn this technique for home cooking. Everyone should be able to cook this at home.

[@Hugo_Furst]

Using a colander is the best way to drain eggs for perfect eggs Benedict. I use a flat bottom plastic ($2.00) colander with good size holes. Drain eggs for a few minutes and then I just put the colander with the eggs in 4" of simmering water, turn heat off, and wait 6 minutes for perfect eggs. Use a silicon spatula or spoon to remove the eggs, pat with a paper towel, and slide them onto an English muffin. Yum! I cheat on the sauce though. I started using Knorrs in the little packages, adding half and half and lemon or lime and making small batches that last a week. Eggs Benny every day never gets old!

[@rruni9828]

Julia makes every recipe perfect

[@ghoward912]

It’s a restaurant favorite because someone else makes it!

[@donsperanza2926]

Made the best Hollandaise ever using this technique. This is a keeper.

[@missnancylee6981]

I love eggs Benny 😋. It seems rather "labor intensive" to me, but well worth the time and effort 🤗. Thank you ladies for sharing how to poach eggs. Have a blessed day.

[@sunshinejenny777]

Thank you for this recipe! I so appreciate it. Now, I can make my favorite breakfast at home!! YUM!!

[@ratlips4363]

My local favorite restaurant a small amount of Dejon mustard to the H sauce. People all over town agree its the best

[@MzShonuff123]

I can see that, since Dijon goes so well with pork

[@raj.qwerty]

That is a great tip since mustard works well as an emulsifier in addition to adding color and taste to the sauce.

[@edzmuda6870]

I don’t believe you.

[@margaretmurphy9498]

As always, perfection. I will use your tips in the future

[@bobobrien8968]

Absolutely the best I’ve seen.

[@efhs1970]

Awesome! One of my favorite dishes!💫

[@arthursandomine5464]

I was VERY suspicious of two Americans making Eggs but I have to say i actually learned a lot. Well done ladies

[@cynthiacollett6233]

It’s also great with lemon pepper sprinkled on top just before serving...

[@flybyairplane3528]

ATK,HELLO, OH HOW DO I LOVE EGGS BENEDICT , BUT NEVER MADE THAT SAUCE,,SO NOW ILL HAVE THEM AT HOME. ! THANKS,,,,,,,,,,🇺🇸🇺🇸🇺🇸🇺🇸

[@ickyelf9472]

Eggs benedict is my favorite breakfast dish. This video makes me hungry!

[@marthalucas1221]

OMG ❤️👏🙏💥⭐️🥰🔥💪👍Thank You! I am making this for holidays… LOVE eggs Benedict!❤️❤️❤️👏👏👏🙏🙏🙏

[@jackriley1863]

This is pretty close to the recipe I used. Look around u tube and you will see all the different ways of doing them. I like the way they make the sauce. If it is too thick thin it with some of the hot water to the consistency you like.

[@2nd6months]

Eggs Benedict is my all time favorite breakfast. I have tried to make it for myself using a powdered sauce mix, but that was just no good. Perhaps I should try this method.

[@MickHuerta]

Yes, 2nd6! Make your fave brekkie!

[@iamthewonderer]

I want to thank you, ladies, for the tips, I just love making eggs benedict and I'm going to attempt making it your way this weekend!

[@didierchaumet]

Good point. Water is a valuable ingredient. In vinaigrette, in carbonarra sauce, etc...

[@stevenhaas9622]

in a carbonarra it's the starch in the pasta water that works the magic

[@GirlWantsANap]

You guys are the best. Please give metric measurements some love too.

[@joeymama4666]

Use 3 metric egg yolks😉

[@GirlWantsANap]

Joey Mama and two metric English muffins. 😄

[@catherinevalli6830]

LOL! seriously! get over the exact measurements.@@joeymama4666

[@fredharvey9742]

Just do it with an immersion blender in a container with a bottom not much bigger than the blender end itself. No muss, no fuss, and it's done in seconds when the butter you pour in is hot enough. Brouhaha over. Re: the eggs themselves. Roll the eggs in simmering water for 15 to 20 seconds and remove them. Then crack open the eggs at the surface of the water and let them drop. The egg and white stay together beautifully. I do it in a nonstick pan just to be sure and have never done it in a pan that isn't non stick. Learned both of these these tricks on KZbin and now eat eggs benedict regularly.

[@hollym5873]

Love these video recipes, Thanks

[@mayonnaiseeee]

So many amazing tips here, thank you

[@Cookit-ec1tn]

Love it. I just made this and it was delicious, Thanks!!!

[@eeghead2002]

Hollandaise worked out perfectly, by the way my recorded is 8 eggs at once in a swirling pot of water. 👌🏻

[@lisaligreci2903]

I love this technique. I wanted my Christmas Eve brunch to be extra special this year and they came out perfectly!

[@davecurda2350]

Absolutely love eggs Benny

[@dskwared2u610]

I love perfectly poached eggs. I usually mess them up using the whirlpool method. I will try your technique.

[@jamesdooling4139]

I think the vortex method is too aggressive.

[@madthumbs1564]

Don't vortex; not all tips from professionals are actually good tips.

[@anti-ethniccleansing465]

Can confirm this technique is PEFECT. Just made some tonight. No vortex needed.

[@janetcarasas1256]

OH MY GOD IF I KNEW IT EARLIER.. THIS IS MUCH EASY QUICK N 😋

[@henrywest7217]

Excellent tips!

[@Asmogrim]

This was epic. Thank you

[@ellengregory8002]

Wait, you didn't butter the English muffins first? I never skip that opportunity to add a little more butter flavor.

[@jusssayin480]

Because the anti-butter police would have been criticizing them for doing that!

[@tbac2432]

Is that you Paula Dean?

[@namingisdifficult408]

Exactly.

[@anydae]

@@tbac2432 😀😂😂

[@anti-ethniccleansing465]

You don’t need to better the English muffins because there is sooooo much butter in the rich hollandaise sauce that you won’t even taste the extra butter on a buttered toasted English muffin! It would just be a waste.

[@vidaloca2432]

thank u ladies

[@MsDoxma]

So glad I came across this!

[@ChristopherCurtis]

Growing up I had a simpler "dropped egg on toast" breakfast (no ham, no sauce, just jab a bit of butter into the yolk). Instead of straining the cracked egg, you can also place it whole into the boiling water for 2-3 seconds to firm up the white. Works well, but you may want to give the shell a rinse first.

[@madthumbs1564]

Forgot about that! -Much less wasteful!

[@sandy-mr5gj]

great ideas for eggs benedict

[@bige9055]

Awesome 👏 thanks ladies 🧡🇺🇸💜👍

[@cosmoscooking7852]

I’m surprised you didn’t put the colander directly in the water, no need to put them in a pouring jug separately. I’ve seen a recipe that does that and it’s easier. The eggs just cook in place and are easy to remove. The hollandaise can be done much easier by using Kenji’s method of using a stick blender to make hollandaise (or even mayo) in one minute. No need to setup a double boiler or get the whisk out.

[@catherinevalli6830]

i second using the stick blender for the hollandaise. there's no reason at all to use a double boiler.

[@luisnavarro1745]

Very good job ,well done.

[@FoodTechLife]

Awesome!! Will try out!

[@itsalingthing1]

How do you keep the hollandaise warm?

[@kevin-ug6eq]

A thermos works beautifully.

[@anti-ethniccleansing465]

@@kevin-ug6eq A thermos would be great if you have a lot of sauce for serving multiple people… But these ingredients aren’t cheap and if you are making it just for yourself, too much of the sauce will get stuck inside of the thermos in my opinion (normally thermoses are pretty deep, so it’s difficult to scrape it all out). I have no problems heating up the sauce briefly on low to warm it up, so long as I am stirring it constantly so it won’t break. But I don’t make mine over a water bath like these complicated ladies do lol. My recipe is different (and easier/faster).

[@mrpmrp226]

The method for poaching the eggs works well. However, I always make sure each yolk is well ensconced within the egg white before putting on the lid. It makes for a much, prettier egg. As for the Hollandaise sauce, my microwave recipe, cooking the sauce is a Pyrex measuring cup, is so much faster, easier to make, easy to store (and easy to reheat with just a tiny splash of water mixed in_. Also, instead of using just a slotted spoon, I use a piece of bread (like the end butt of a loaf), to absorb the water clinging to the poached egg, which is more effective. Works like a charm. I also like to lightly fry the ham on each side in butter. It gives the ham a bit more flavor, It also helps with hams that are a bit watery, like deli ham.

[@fitrianhidayat]

There's a lot of science in this video...

[@cami-loo108]

Your channel is awesome

[@mikesprouse9502]

ATK has changed my life...FOR THE BETTER!

[@Sinanimodecocinar]

I must try this

[@petermyers479]

Try poaching eggs in a ladle. Works great.

[@petermyers479]

It would be easy enough to have a welder retool half a dozen ladles. Make it so you can dip the whole thing at once.

[@dpie4859]

Impressive. Did not expect that.

[@Anthony_DP]

I phased out egg's benedict a while ago in my life; the timing with the poached eggs was too much stress in the morning. Alas, I can have my breakfast treat again.

[@renehalstead3522]

Brioche Bread and Black Forest Ham is a great alternative...

[@patty-cf7jj]

She didn’t mention that if you add tarragon vinegar to hollandaise it becomes Bernaise sauce.

[@billyantis9843]

Americas test kitchen cook book for baking

[@daffyduck9901]

The salt screws up the coagulation of the egg whites that's a No-No. And the vortex method works fine you can make a dozen eggs a couple at a time you put them in the ice bath then you return them to hot water 30 sec. to heat them up easy peasy.

[@patriotamerican62]

I like a simple recipe.

[@r.taylor7293]

Can you store hollandaise in the fridge or even freeze it?

[@UpcycleEngineer]

It runs the risk of breaking, you could try it but I dont think it will last, I have tried it with Burre blanc and it separated

[@Lepretr0n]

If your hollandaise is very thick it works , I use it the same way I use mayo

[@madthumbs1564]

It would definitely break; fridge temp is freezing temp for butter. -Even olive oil will freeze and break mayo in a fridge.

[@anunexaminedlife1207]

I'm gonna try it today!

[@utoobr10]

Yum! I know what I'm eating this weekend!

[@RebeccaLMcGee]

They mentioned the vortex method from Bon Appetit's test kitchen!

[@joeymama4666]

Please have Dan make a Dutch Baby next.

[@tomsparks6099]

If you do Hollandaise in a stainless steel bowl, you can do it directly over low flame with constant whisking. Using cold butter prevents eggs from curdling. The double boiler is futile. (See Julia CHILD people) Glass bowls also crack over heat. If you need 5 pans/ bowls/ pots and a colander to make Eggs Benedict, forget about it.

[@anti-ethniccleansing465]

Omg thank you!! You are the very first person that I’ve ever come across that knows how to do eggs Benedict the easy way and the way I’ve made it all my life! I’m not sure where my dad got his hollandaise sauce recipe, but that is how he taught me how to make it when I was a kid (I’m 46 years old now, and was born in 1975 - I grew up during the age of Julia Child so maybe my dad got it from her for all I know lol). I’ve always cubed cold butter and then constantly stirred it with a wooden spoon into the pre-mixed egg yolks and lemon juice directly over a low flame, until it comes to the right consistency. Why has everybody made hollandaise sauce so damn complicated in modern times?!?! Also… She added water to her recipe? What the hell? Lmfao!

[@marcelpacheco7878]

You guys are good!

[@hankbrown2871]

Once in the holding pot with the 150° water, do the eggs stop cooking at that point?

[@jm7983]

Hey honey, what did you do at work today? Well, I had eggs benedict. 😎

[@anthonydauphin1878]

I boil the egg for just 4-5 min in the shell and it comes out perfect runny yolk and tender whites.

[@rapunzelz5520]

We had one. I wonder if you can still get them.