Tag Archives: hollandaise sauce

Perfect Eggs Benedict For Two

Perfect Eggs Benedict

Perfect Eggs Benedict

I just have to let you know, that you’re lucky to see a photo for this recipe. I hadn’t planned on blogging this breakfast, but these eggs were so perfectly delicious, that keeping them all to myself just seemed selfish. My boyfriend and I were enjoying a lazy Sunday morning, when I decided to treat him to eggs benedict, his favourite. I based my eggs benny off of Gordon Ramsay’s recipe, but I modified my ingredients for two people and created some shortcuts. The secret to hollandaise sauce is to watch the heat when you’re whisking the egg yolks – less is more – and to whisk those yolks as if your life depended on it, particularly when adding the butter. The result: soft poached eggs topped with a light, creamy, buttery hollandaise sauce, sitting on top of some crunchy bacon and a toasted whole wheat English muffin. We had breakfast on the balcony, enjoying the warm summer morning and sipping strong espressos. Perfect moments like these are what life is all about!

Perfect Eggs Benedict For Two

Total Time 25 minutes
Servings 2 servings


  • 1 package of thick smoked bacon
  • 4 large free range eggs
  • 2 egg yolks
  • 1 cup white vinegar
  • 85 grams unsalted butter
  • ½ tablespoon peppercorns
  • splash of lemon juice
  • two whole wheat English muffins
  • freshly ground pepper to taste


  1. Heat a cast iron skillet on high heat, lying 8 strips of thick smoked bacon flat around the pan.
  2. Once the bacon begins to sizzle, turn down to medium high. Rotate the bacon around the pan so that they brown evenly. Turn down the heat to medium low once enough bacon fat gathers, and rotate the bacon in the fat until the edges are crisp.
  3. Remove from pan and place on a plate lined with paper towel, blotting the excess fat, then covering to keep warm.
  4. Meanwhile, boil the vinegar, and peppercorns in a small saucepan until reduced to half. Strain and reserve to the side.
  5. Using a microwave, melt butter in a small bowl in 30 second intervals until melted. Crack two eggs into a coffee cup and set aside. Separate two egg yolks into a small heatproof bowl and set aside. Slice the English muffins and place them in the toaster, ready to go.
  6. In a medium saucepan, boil 4 cups of water and two tablespoons of the reduced vinegar.
  7. With the end of a straining spoon swirl the vinegar water briskly to form a vortex and slide in the eggs so that the eggs stay together when cooked. Set a timer for 3 minutes.
  8. Working quickly, add one and half teaspoons of the reduced vinegar to the egg yolks and whisk very briskly while holding the bowl closely over the boiling water cooking the poached egg. Beat vigorously until the mixture is light and foamy, making sure it doesn’t get too hot otherwise the yolks will cook. To prevent the sauce from overheating, take it on and off the heat numerous times while you whisk.
  9. After three minutes, quickly remove the poached eggs with a slotted spoon – this works best if someone can help you so that you can keep whisking the egg yolks. Crack two more eggs into a small cup, make a vortex, slide the eggs into the boiling water and set the timer for another three minutes.
  10. Place the heatproof bowl with the yolks back over the boiling water and slowly pour in half of the melted butter, whisking vigorously, and continually taking the bowl on and off the heat. Pour in the last of the butter and a splash of lemon juice, and keep whisking vigorously over the heat until the mixture is thick and creamy. Remove the second batch of poached eggs with a slotted spoon after three minutes.
  11. Lightly toast the English muffins and warm up the bacon in the microwave for 30 seconds.
  12. Assemble your eggs benedict. Lay two halves of bacon on each slice of the English muffin. Using the slotted spoon, drain the poached eggs and place on top of the bacon. Pour the hollandaise sauce over the eggs and top with some freshly ground pepper. Serve with additional bacon.

What breakfast recipe do you like to make for someone you love?

12 Days of Christmas Dish#12: Cranberry Eggs Benedict

The perfect thing to have after a giant Christmas dinner is a nice healthy breakfast…or Caroline McCann-Bizjak’s (Food Network’s Cook Like A Chef) Cranberry Eggs Benedict!  This creamy cranberry hollandaise sauce is spiked with sparkling wine and nicely compliments the smoked salmon that lies under a poached egg on a fluffy cranberry muffin; consider this the final indulgence before going on your New Year’s diet.  Best to make the muffins the night before – and be sure to have a partner in crime help whisk the hollandaise sauce.

The Recipe:

Yield: 4

Cranberry Muffins
2 cups of flour – (500ml)
6 tablespoons of sugar – (90ml)
2 teaspoons of baking powder – (10ml)
1/4 teaspoon of salt – (1.25ml)
3/4 cup of cranberry juice – (175ml)
1/2 cup of melted butter – (125ml)
1 beaten egg
1/2 cup of fresh or frozen chopped cranberries – (125ml)

Clarified Butter

1 Pound of butter – (500grams)

Cranberry Hollandaise Sauce

1/2 cup of sparkling white wine – (125ml)
1/2 cup of cranberry juice – (125ml)
1/4 teaspoon of peppercorns – (1.25ml)
2 chopped parsley sprigs
4 egg yolks
1/2 cup of clarified butter (see recipe) – (125ml)
Fresh lemon juice – to taste
Salt and pepper – to taste

Cranberry Eggs Benedict
8 medium size eggs
1/4 cup of water – (60ml)
1 teaspoon of white vinegar – (5ml)
4 cranberry muffins
8 ounces (1 cup) of Atlantic smoked salmon – (250ml)
1 cup of cranberry hollandaise sauce – (250ml)
Salt and pepper

Cranberry Muffins
1. Preheat oven to 400°F – (200°C)
2. Combine all the cranberry muffin ingredients in a large bowl. Mix until consistency is smooth. Grease muffing molds. Pour the batter into the tins and proceed to bake for 25 minutes. Set them onto a cooling rack to come to room temperature.

Clarified Butter
1. Prepare the clarified butter by placing the butter into small saucepan over a low flame. Heat the butter slowly until foam rises to the top. Skim off the foam (fat solids) and carefully remove the clear liquid. This liquid is the clarified butter.

Cranberry Hollandaise Sauce
1. For the hollandaise sauce, in a saucepan combine sparkling wine, peppercorns, and parsley sprigs, and reduce the sauce to half the volume. It should coat the back of a spoon.
2. Using a heat proof bowl, beat your egg yolks together until frothy. Gradually – while whisking – incorporate the reduced wine/juice mixture. Do this slowly so that the eggs don’t scramble.
3. Place the bowl over a pot of boiling water and whisk continuously until the mixture has doubled in consistency.
4. Keep whisking while very slowly pouring in the clarified butter until completely united. Strain the sauce into a clean bowl and add a squeeze of fresh lemon juice and season with salt and pepper.

Cranberry Eggs Benedict
1. To poach the eggs, place water in a skillet. Add the vinegar. Crack one egg at a time into a small cup or bowl and slowly slide them into the water and poach until whites are solid, but yolks are still soft.
2. Cut the cranberry muffins in half or use just the caps. Place 1 oz of Atlantic smoked salmon on each half. Set one poached egg on each muffin half and drizzle with a generous amount of hollandaise sauce. Season once more with salt & pepper.

Cranberry Eggs Benedict
I resolve to only have this once a year…check!