Eggs Benedict
I've taken the scary work out of making a hollandaise-just use the blender. This hollandaise can be kept in the refrigerator for 4 days, so I have been known to double it. Just reheat slowly.
I've taken the scary work out of making a hollandaise-just use the blender. This hollandaise can be kept in the refrigerator for 4 days, so I have been known to double it. Just reheat slowly.
- Carbohydrate 34.2062948678075 g
- Cholesterol 3523.655 mg
- Fat 127.550855519222 g
- Fiber 1.50050830532193 g
- Protein 95.5434708322969 g
- Saturated Fat 55.6663519052658 g
- Serving Size 1 1 Serving (778g)
- Sodium 1811.02348870518 mg
- Sugar 32.7057865624856 g
- Trans Fat 13.3550110762483 g
- Calories 1663 calories
Step-by-step
- Combine the yolks and lemon juice in a blender jar on high speed for 20 seconds.
- With the blender running, slowly drizzle the hot butter into the jar leaving the milky white residue behind.
- If the sauce seems too thick, add hot water, 1 teaspoon at a time, until it reaches the desired consistency. Season with salt, pepper and additional lemon juice, if needed. Set aside and keep warm.
- Pour water to a depth of three inches in a medium saucepan (about 3 cups water). Add the vinegar to the water and bring it to a rolling boil. Reduce the heat to maintain a bare simmer.
- Crack one of the eggs into a ramekin or coffee cup. Slip it into the water, twisting your wrist to get the egg to wrap around itself. Repeat with the remaining eggs.
- Let the eggs poach until the whites are set but the yolks are still runny, about 4 ½ minutes. Remove the eggs from the water with a slotted spoon and drain them briefly on paper towels.
- Split the muffins and toast them. While they are toasting heat the bacon through in a skillet set over medium-high heat.
- Plate two muffin halves on each plate. Top each muffin with a slice of the bacon. Top each one of these with a poached egg. Pour hollandaise over the poached eggs.
Using a blender for hollandaise completely eliminates the risk of separation by utilizing high-speed mechanical emulsification rather than manual whisking. When pouring melted butter into the whirring yolks, ensure the temperature remains hot but not boiling, roughly 140 degrees Fahrenheit, which thickens the proteins properly without scrambling them. This emulsion can actually be refrigerated for up to four days if sealed tightly, making it practical to double the batch when serving larger groups. Reheating requires gentle pulsing in a heatproof bowl set over simmering water while whisking constantly with drops of hot water to restore viscosity. Vinegar added to the poaching water lowers the pH level, causing egg whites to coagulate faster around the yolk before spreading outward. Crack each egg into a small ramekin beforehand so the delicate outer white can slip smoothly into the swirling vortex without breaking the yolk membrane. Toasting English muffins until golden brown provides a sturdy structural base that prevents the crumb from dissolving under the rich sauce. Adjusting yields downward requires careful attention to egg yolk ratios since single-yolk emulsions demand precise liquid additions to maintain stability.
