Eggs Benedict Eggs Benedict is one of the most indulgently delicious breakfasts there is to offer – plus it’s both quick to prepare and a winner for brekkie or brunch. Eggs ‘benny’ is all about the hollandaise sauce and Head Chef of Encore Events Centre, Luciano believes making it from scratch is the only way to do it – and it’s super easy too!

Ingredients:

Reduction

  • 50ml white wine vinegar
  • 1 cup water
  • 2 bay leaves
  • 1 shallot finely diced
  • ¼ bunch tarragon

Hollandaise sauce

  • 3 egg yolks
  • 500g butter
  • 30ml of reduction (above)
  • Salt
  • Pepper
  • Lemon wedge
  • 10 peppercorns

Other Ingredients

  • English muffins
  • Bacon
  • Smoked salmon (optional)
  • Tarragon sprig for garnish (optional)
  • 2 eggs for poaching

Method:

Reduction

  • In a saucepan bring all ingredients to a boil. Turn the burner down to a low heat and reduce the liquid down by half. Once done, set aside to cool.

Hollandaise Sauce

  • Separate eggs and place yolks into a stainless-steel bowl and leave to the side.
  • Melt butter in saucepan to separate and clarify (skim off all the impurities leaving only pure clarified butter – it should look like yellow oil).
  • Add your prepared reduction to the egg yolks and place the bowl over a saucepan containing boiling water (or use a double boiler) – the water should not touch the bottom of the bowl.
  • Gently heat eggs while whisking. You don’t want the eggs to get too hot too quickly so you can take the mixture on and off the boiler to control the heat. Continue this until egg yolks are light and fluffy and you can form a figure 8 as show on the video. This is called the ribbon stage. Once ribbon stage has been achieved (approx. 5 minutes of whisking) slowly add clarified butter while whisking until the sauce is thickened and double in volume.
  • Remove from heat. Add salt and pepper and squeeze fresh lemon.

Assembly

  • In a saucepan with boiling water add 2 tablespoons of vinegar (this will help the egg come together).
  • Crack 2 eggs into poaching water and cook for 3 minutes (or more depending on how well you like your eggs done).
  • Cook bacon on grill, fry pan or skillet until crispy.
  • Toast muffins.
  • Once all is ready place 1 muffin on a plate, top with bacon (you can substitute with smoked salmon), gently add poached eggs and generously pour your lovely hollandaise sauce over the top.
  • Finish with a garnish of tarragon.

Enjoy!

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