How to Make Classic Oeufs Bénédicte with Silky Hollandaise Sauce

Simple Summary

Oeufs Bénédicte with Hollandaise is a classic brunch dish featuring perfectly poached eggs atop toasted English muffins, crowned with a velvety hollandaise sauce. This elegant recipe combines rich flavors and textures for a truly indulgent breakfast experience.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 2
• Difficulty: Intermediate

Ingredients

• 4 large eggs
• 2 English muffins, split
• 4 slices Canadian bacon or ham
• 3 large egg yolks
• 1 tablespoon water
• 1 tablespoon fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 tablespoon white vinegar (for poaching)
• Fresh chives, chopped (for garnish)

Instructions

1. Fill a large saucepan with about 3 inches of water. Add 1 tablespoon of white vinegar and bring to a gentle simmer.

2. In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon water, and 1 tablespoon lemon juice until smooth.

3. Place the bowl over a pot of barely simmering water (double boiler method), making sure the bottom doesn't touch the water. Whisk constantly until the mixture thickens and doubles in volume, about 3-5 minutes.

4. Remove from heat and slowly whisk in the melted butter until the sauce is thick and creamy. Stir in salt and cayenne pepper. Keep warm.

5. Toast the English muffin halves until golden brown.

6. In a skillet over medium heat, lightly brown the Canadian bacon or ham slices on both sides.

7. To poach the eggs, create a gentle whirlpool in the simmering water with a spoon. Crack an egg into a small bowl and gently slide it into the water. Cook for about 3 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.

8. Assemble the dish: Place a toasted English muffin half on each plate. Top with a slice of Canadian bacon or ham, followed by a poached egg.

9. Spoon the hollandaise sauce generously over each egg.

10. Garnish with chopped fresh chives and serve immediately.

Chef's Notes

• For the perfect hollandaise, whisk constantly and control the heat carefully to avoid scrambling the eggs.
• If the hollandaise 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 in warm water for 1 minute before serving.
• For a vegetarian version, replace the Canadian bacon with sautéed spinach or sliced avocado.

Nutritional Info

Per serving (2 halves): Approximately 650 calories, 25g protein, 50g fat (30g saturated), 25g carbohydrates. Rich in vitamins A and D, calcium, and iron. While high in calories and fat, this dish provides a good balance of protein and nutrients when enjoyed in moderation.

Serving Suggestions

• Serve with a side of fresh mixed greens dressed with a light vinaigrette to balance the richness of the dish.
• Pair with a crisp mimosa or a freshly squeezed orange juice for a complete brunch experience.
• For a special touch, add a sprinkle of smoked paprika or a few capers on top of the hollandaise.
• This dish is perfect for weekend brunches, special occasions, or when you want to treat yourself to a luxurious breakfast at home.