30. October 2013 · 2 comments · Categories: Breakfast · Tags:

eggs benedict1

Egg Benedict and I are just meant to be together. If it wasn’t for the calories I could eat them almost every day. I figured out how to poach eggs but the hollandaise sauce was a challenge for a while. It was either too buttery or too lemony or too vinegary. I have followed all kinds if recipes including Jacques Pepin’s and Julia Child’s and every time the whole bowl ended up in the sink. Finally I decided to take the recipe into pieces and do it very slowly tasting after every single addition of butter. And I got it! To my surprise I was overusing the butter even though all the recipes that I followed ask for at least half a stick of unsalted butter or more. I used 2 tablespoons and it worked. It had the right texture and taste and, what’s even better, not as many calories as I thought.

Serving: 2 (however there is sauce for at least 4 servings)
Preparation:  15 minutes
Cooking : 15 minutes
Calories for Eggs Benedict: 410 calories

2 English muffins, sliced and toasted
2 cups of fresh spinach (you can omit the spinach if you want a classic eggs benedict)
4 eggs for poaching
2 tablespoons of white wine vinegar
3 egg yolks for hollandaise sauce
1 tablespoon of cold water
2 tablespoon of unsalted butter
1 tablespoon of fresh squeezed lemon
Pinch of salt
Pinch of cayenne pepper
4 slices of Polish sausage (krakowska) or Canadian bacon


Before you start mixing all the ingredients for the hollandaise sauce you need to fill a saucepan or a pot with 2 inches of water and boil it. You will need a heatproof bowl. Make sure that the water doesn’t touch the bowl. If it does, remove some of it so that you can see that bottom of your bowl is dry.

Prepare a second pot, slightly bigger for poaching the eggs. Put it on the stove and boil the water. You will be ready with your hollandaise sauce by the time the water starts boiling.

Hollandaise Sauce: In the heatproof bowl put 3 egg yolks and 1 tablespoon of cold water. Whisk the yolks for about 3 minutes. You will see how they will slowly change the color into pale yellow and will become fluffy and thick. I recommend the old traditional way of hand whisking rather than using your kitchen aid.

whisking yolks1whisking butter in

After 3 minutes put the bowl over the simmering water in the small pot and keep whisking. The eggs will thicken even more. Be sure that you don’t scramble them. If you see something is going wrong take the bowl out and keep whisking it on the counter and then put it back on the pot. After one minute start adding the butter. Try it after you add the two tablespoons and if you think you want more butter add one more but don’t overuse it. It may taste a little weird but it’s because you didn’t add any lemon or salt. Once all the butter is incorporated take it out and put it on the side.

adding lemon

Now add pinch of salt and cayenne pepper and lemon juice. Don’t add the whole tablespoon of lemon at once. Add half of the tablespoon and taste it. Add more if you wish to and do the same with salt and pepper.
Put it on the side and get your eggs poached and sear some bacon or sausage and spinach.

In a large pot boil some water and add 3 tablespoons of white wine vinegar.

poaching eggseggs in water
Crack your egg into a little ramekin. I find it easier to transfer to the water. One at a time, slowly add each egg. Reduce heat to low and cook for 3 minutes but not more. Stir gently so that the eggs don’t stick to each other. After 3 minutes, transfer them to a bowl with cold water for few seconds. That will stop the process of cooking and get rid of the vinegar odor. Then transfer to paper towel.

Meanwhile toast your English muffins and sear some spinach and bacon or sausage.

Assembling the Eggs Benedict: Put spinach on each muffin (if you decided to use it), then one slice of sausage or bacon on each muffin, and top with poached egg and a tablespoon of hollandaise sauce.

You can make a version with just spinach and that would make Eggs Florentine, or instead of bacon you can add some smoked salmon. I like each version!




  1. Yay! You conquered your white whale (hollandaise sauce)!

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