Mohamed Shili This easy and delicious Julia Child Eggs Benedict is a perfect choice for a quick and satisfying breakfast or brunch. With creamy hollandaise sauce, crispy bacon, and perfectly poached eggs, it’s simple to make using common ingredients. You can even customize it with Canadian bacon for a twist!
Ingredients Needed
For the Eggs Benedict:
- 8 slices bacon or 4 slices Canadian bacon
- 4 large eggs
- 2 teaspoons white or rice vinegar
- 2 English muffins, split and toasted
- 2 tablespoons butter, for spreading
- 2 tablespoons chopped parsley, for garnish
For the Hollandaise Sauce:
- 10 tablespoons (1 1/4 sticks) unsalted butter (omit added salt if using salted butter)
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Dash of cayenne pepper or a few drops of Tabasco sauce
How To Make Eggs Benedict
- Make the Hollandaise Sauce: Melt the butter in a saucepan over low heat and keep it warm. In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens. Slowly drizzle in the melted butter, whisking continuously until smooth and creamy. Stir in the cayenne or Tabasco, then remove from heat and keep warm.
- Cook the Bacon: Heat a skillet over medium heat. Cook the bacon until crispy or the Canadian bacon until lightly browned on both sides. Transfer to a paper towel-lined plate and set aside.
- Poach the Eggs: Fill a medium saucepan with water and bring to a gentle simmer. Add the vinegar. Crack each egg into a small bowl. Stir the water to create a slight whirlpool and carefully slide in each egg. Cook for 3-4 minutes, until the whites are set but the yolks are still soft. Remove with a slotted spoon and drain on a paper towel.
- Assemble the Eggs Benedict: Butter the toasted English muffin halves. Place a slice of bacon or Canadian bacon on each half. Top with a poached egg, then spoon warm hollandaise sauce over the top. Garnish with chopped parsley and serve immediately.
Recipe Tips
- Use Fresh Eggs: Fresh eggs will give you the best poached eggs. If they are too old, they may not hold together as well in the water.
- Control the Temperature of the Water: When poaching eggs, make sure the water is just simmering, not boiling, to prevent the eggs from breaking apart.
- Keep the Hollandaise Sauce Warm: If you’re not serving immediately, keep the hollandaise sauce in a warm spot, like over a double boiler, to prevent it from thickening or separating.
- Toast the English Muffins Well: Make sure the muffins are golden and crispy for a perfect contrast to the creamy eggs and sauce.
- Garnish Just Before Serving: Sprinkle the parsley on right before serving to keep it fresh and vibrant.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Eggs Benedict cool to room temperature, then store it in an airtight container in the refrigerator for up to 1 day.
- Reheating: Reheat in the oven at 350°F for 5-7 minutes, or until warmed through. For the eggs, reheat gently in simmering water for a couple of minutes.
Nutrition Fact
Serving Size: 1 serving (2 eggs)
- Calories: 439
- Total Fat: 33g
- Saturated Fat: 17g
- Cholesterol: 397mg
- Sodium: 763mg
- Potassium: 243mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0.9g
- Sugars: 1.8g
- Protein: 21g
More Julia Child Recipes:
Julia Child Eggs Benedict
Description
This easy and delicious Julia Child Eggs Benedict is a perfect choice for a quick and satisfying breakfast or brunch. With creamy hollandaise sauce, crispy bacon, and perfectly poached eggs, it’s simple to make using common ingredients. You can even customize it with Canadian bacon for a twist!
Ingredients
For the Eggs Benedict:
For the Hollandaise Sauce:
Instructions
- Make the Hollandaise Sauce: Melt the butter in a saucepan over low heat and keep it warm. In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens. Slowly drizzle in the melted butter, whisking continuously until smooth and creamy. Stir in the cayenne or Tabasco, then remove from heat and keep warm.
- Cook the Bacon: Heat a skillet over medium heat. Cook the bacon until crispy or the Canadian bacon until lightly browned on both sides. Transfer to a paper towel-lined plate and set aside.
- Poach the Eggs: Fill a medium saucepan with water and bring to a gentle simmer. Add the vinegar. Crack each egg into a small bowl. Stir the water to create a slight whirlpool and carefully slide in each egg. Cook for 3-4 minutes, until the whites are set but the yolks are still soft. Remove with a slotted spoon and drain on a paper towel.
- Assemble the Eggs Benedict: Butter the toasted English muffin halves. Place a slice of bacon or Canadian bacon on each half. Top with a poached egg, then spoon warm hollandaise sauce over the top. Garnish with chopped parsley and serve immediately.
Notes
- Use Fresh Eggs: Fresh eggs will give you the best poached eggs. If they are too old, they may not hold together as well in the water.
- Control the Temperature of the Water: When poaching eggs, make sure the water is just simmering, not boiling, to prevent the eggs from breaking apart.
- Keep the Hollandaise Sauce Warm: If you’re not serving immediately, keep the hollandaise sauce in a warm spot, like over a double boiler, to prevent it from thickening or separating.
- Toast the English Muffins Well: Make sure the muffins are golden and crispy for a perfect contrast to the creamy eggs and sauce.
- Garnish Just Before Serving: Sprinkle the parsley on right before serving to keep it fresh and vibrant.
Julia Child Eggs Benedict
