How to Make Classic Oeufs Bénédicte with Silky Hollandaise Sauce

Simple Summary

Oeufs Bénédicte, the French twist on Eggs Benedict, is a luxurious breakfast dish featuring perfectly poached eggs atop toasted English muffins, crowned with a velvety Hollandaise sauce.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the Hollandaise sauce:

• 3 large egg yolks
• 1 tablespoon water
• 1 tablespoon fresh lemon juice
• 1/2 cup (113g) unsalted butter, melted and kept warm
• 1/4 teaspoon salt
• Pinch of cayenne pepper (optional)

For the Oeufs Bénédicte:

• 4 English muffins, split
• 8 slices Canadian bacon or ham
• 8 large eggs
• 2 tablespoons white vinegar
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives or parsley for garnish

Instructions

1. Start with the Hollandaise sauce: In a heatproof bowl, whisk together egg yolks, water, and lemon juice until light and frothy.

2. Place the bowl over a saucepan of barely simmering water (double boiler method), ensuring the bottom doesn't touch the water.

3. Whisk constantly while slowly drizzling in the melted butter. Continue whisking until the sauce thickens and doubles in volume, about 3-5 minutes.

4. Remove from heat and stir in salt and cayenne pepper if using. Cover and keep warm.

5. For the poached eggs, fill a large saucepan with about 3 inches of water. Add vinegar and bring to a gentle simmer.

6. Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and carefully slide an egg into the center.

7. Cook for 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.

8. While poaching eggs, toast the English muffin halves and lightly butter them.

9. In a skillet over medium heat, warm the Canadian bacon or ham slices for about 1 minute per side.

10. To assemble, place two English muffin halves on each plate. Top each with a slice of Canadian bacon or ham.

11. Carefully place a poached egg on each muffin half.

12. Spoon Hollandaise sauce generously over each egg.

13. Season with salt and freshly ground black pepper to taste.

14. Garnish with chopped chives or parsley and serve immediately.

Chef's Notes

• For the perfect poached egg, use the freshest eggs possible and strain them through a fine-mesh sieve before poaching to remove any loose whites.
• If your Hollandaise sauce becomes too thick, whisk in a few drops of warm water to thin it out.
• To make ahead, you can poach the eggs in advance and store them in ice water in the refrigerator. Reheat by placing in warm water for 1 minute before serving.
• For a vegetarian version, replace the Canadian bacon with sautéed spinach or sliced avocado.
• If you're worried about raw eggs, use pasteurized eggs for the Hollandaise sauce.

Nutritional Info

Per serving (2 Oeufs Bénédicte): Approximately 550 calories, 25g protein, 40g fat (20g saturated), 25g carbohydrates. Rich in vitamins A and D, calcium, and iron. The eggs provide high-quality protein and essential nutrients like choline for brain health.

Serving Suggestions

Serve Oeufs Bénédicte as the star of a luxurious brunch spread. Pair with a side of crispy roasted potatoes or a fresh green salad to balance the richness. For beverages, offer mimosas or freshly squeezed orange juice. Present on warmed plates to keep the dish at its best temperature. For a special touch, serve with a side of smoked salmon or steamed asparagus spears.