Prep 20 mins
Cook 15 mins
This has been a favorite ever since I saw Doris Day eating it in Please Don't Eat The Daisies . This is the best recipe I've found. It came from McCall's Cooking School Cookbook, and it's not as complicated as it sounds.
- 3 egg yolks
- 2 tablespoons cold water
- 1⁄2 cup butter, cut into 8 pieces
- 2 tablespoons lemon juice
- 1⁄8 teaspoon salt
- 1 dash cayenne pepper
- 1 teaspoon salt
- 8 large eggs
- 4 English muffins, split
- soft butter
- 4 slices fully-cooked boiled ham
- Prepare Hollandaise sauce:.
- In top in double boiler, with wire whisk, beat egg yolks with 2 tbs. water just until blended.
- Cook over hot, not boiling, water, stirring constantly with whisk, until mixture begins to thicken. (This will take about 1 minute).
- Add butter to egg yolks, 1 piece at a time,beating after each addition until butter is melted and mixture is smooth before adding the next piece of butter.This takes about 5 minute in all.
- Hot water in double-boiler base should not boil or touch bottom of pan above.
- Remove double boiler top from hot water in base.
- Using a wire whisk, slowly beat in lemon juice, beating just u ntil sauce becomes thick as mayonnaise.
- Stir in 1/ teaspoons salt and cayenne.
- Place top of double boiler over warm water in base (not over heat on stove).
- Cover to keep warm.
- Poach eggs: Lightly butter cups of an egg poacher.
- Fill bottom of egg poacher 1/4 full of water.
- Add 1 teaspoons salt; bring water to a boil.
- Reduce heat to a simmer.
- Break one egg into a custard cup.
- Slip egg into poacher cup.
- Cook 3-5 minute to desired doneness.
- Loosen egg from cup with table knife.
- Place in bowl filled with very warm water.
- Repeat until all eggs are cooked.
- Spread muffins with butter; wrap ham in aluminum foil.
- Broil muffins and ham until muffins are browned and ham is hot.
- To serve: Place two muffin halves on each individual serving plate, buttered side up.
- Top each serving with 1 slice of ham and two well-drained poached eggs.
- Spoon 1/4 cup Hollandaise sauce over each serving and garnish with parsley, if desired.
Well, it's not bad if you like lemon. I triple checked the amount of lemon it said to add because I thought it sounded like a lot, but as they always say when trying a new recipe, follow it exactly the first time. I went with this recipe just based on the star rating, but I should have read the reviews so I would have known to reduce the lemon juice amount. I give this recipe two stars instead of one because it was still edible, even with the overwhelming lemon flavor. This should come with a warning. Eggs Benedict is my husband's favorite breakfast dish and he couldn't even finish this. Disappointed.
delicious!! I made these for my husband for fathers day, and it was delicious! It is my first time poaching eggs in a pan of water (turned out pretty good!) and my first go at hollandaise sauce....it also was delicious! I did reduce the lemon juice to 1/2TBSP (as mentioned by other reviewers) and it was perfect! Thanks for this yummy recipe! I think we will have it again, although it was VERY rich for us as we don't usually eat this sort of thing. Maybe once a year or so. :-) But it was DELICIOUS!!
The recipe was very good, but I do have to agree that the lemon is very overpowering... I would cut the amount in half at the least.. When making this.. I recommend tasting it as you add the lemon so you have it to your liking.. I know some people prefer a heavy lemon flavor.. I do not though :( Overall though the consistency of the sauce was perfect.. I will be making this again but next time cutting back on the lemon..