Classic Eggs Benedict | How to Make Hollandaise Sauce & Poached Eggs

SUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vP Learn how to make poached eggs & foolproof hollandaise sauce for perfect Eggs Benedict! *Brand New* 30 Days of Smoothies eBook available now: http://bit.ly/230Smoothies More Breakfast & Brunch Recipes: http://bit.ly/1TRWJz1 French Toast 3 Ways: http://bit.ly/1SvduQG 3 Mother's Day Brunch Recipes: http://bit.ly/1B8WsBc Frequently Used & Favorite Items: http://amzn.to/2qTillc Purchase my eBooks here: Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Facebook: https://m.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek Blog: http://thedomesticgeek.com/ Eggs Benedict Classic Eggs Benedict 4 English muffin, toasted 8 slices peameal bacon, cooked 8 poached eggs Hollandaise Sauce ½ cup unsalted butter 3 egg yolks 1 tbsp lemon juice 1 tbsp warm water salt and pepper to taste cayenne pepper to taste For the Hollandaise sauce: In a small sauce pan, melt your butter. Use a spoon to skim excess milk solids from the top of the butter. Set melted butter aside. In a small sauce pan, bring about one inch of water to a simmer on the stove. Reduce heat to low. Freshly squeeze half a lemon until you have 1 to 2 tbsp of juice. In a glass or stainless steel mixing bowl, add lemon juice and water to your egg yolks and whisk until the mixture turns a pale yellow colour, about 30 seconds. Place your bowl over the simmering water, ensuring that the water does not touch the bottom. Whisk the egg mixture constantly until it begins to thicken, about two minutes. Do NOT stop whisking the mixture once it's cover the heat as your egg yolks will scramble. Once the mixture has begun to thicken and is sticking to your whisk, add the melted butter. Continue to whisk constantly until your sauce has reached your desired thickness, usually about one minute. Carefully remove bowl from heat. Season with salt, pepper and a sprinkle of cayenne. *Notes: If your sauce begins to thicken, whisk in a little warm water until it returns to the right consistency. Hollandaise sauce does not keep well so it should be served within an hour of making it. Discard any unused portions. To minimize the risk of food-borne illness, use pasteurized eggs. For the poached eggs: Fill a large, deep pot with about three inches of water. Bring the water to a simmer, with the bubbles just breaking the surface. Reduce the heat to low. Place a fine mesh sieve over a bowl. Crack an egg into the sieve and allow the 'loose white' to drain for approximately 30 seconds. Gently roll the egg of the sieve and into a small bowl or ramekin. Repeat with all of the eggs, placing each into its own individual bowl. Gently roll each egg into water, getting as close to the water's surface as possible. Cover with a tight-fitting lid and set a timer for five minutes. NO PEEKING! After five minutes, use a slotted spoon to remove eggs from pot onto a plate lined with paper towel. Serve immediately. To store the eggs for future use, place them directly into an ice bath for ten seconds before draining. Store them in an airtight container for up to three days. To reheat them, simply place them back into a pot of boiling water for approximately 30 seconds. For the Eggs Benedict: Place your toasted English muffin cut side up on a plate. Place one piece of Canadian bacon on each half. Place one poached egg on each half. Top with Hollandaise sauce. Garnish with fresh herbs and serve immediately. *SOME links provided above are affiliate links

Comments

Hannah Plas: I don't know why everyone has a problem with poaching eggs... I've never drained my eggs. And yours still have stuff floating around at the edges.
I always make a whirlpool and my poached eggs come out perfectly round without stuff on the outside...

JOJO65 !: I think I would leave out the water if you want it a bit thicker.......

Nurhaida Mohd Noor: Hi Sara Lynn. May I know how long can we store the sauce in the fridge?

skygirl 1: you have great recipes just subbed ☺

deeyandra: That looks amazing!!

superkhrys: How many does this serve?

Shradha Bhatia: Morning ! I just tried making this yummy brunch and the eggs came out perfect but the the hollandaise sauce was very thick. what could have gone wrong?

Bexy Evans: That does look nice!

Cat A.: i finally now know how to perfectly poach an egg for my husband which is his favourite.

Simon Ng: You are so pretty and I LOVE your vids!!!! BTW , I am a girl using my dad's account and my name is Ashley

Isabel Thrower: Could you do some Gluten Free recipes? I adore this channel!

Devan 's 2: Love watching your videos. So simple!

English Bob: Great channel! And what a great tip regarding poaching the eggs! Fabulous! :-)

Sándor Mátyus: Oh Gosh! How I love your videos ...

Shabbir Sayeed: +the domestic geek........ I completely watched this video for your smile, you're cute ♥

Omaima Saleh: hi Sara, I tried your recipe and it is absolutely delicious. however, the butter used is too much for me, can I replace it with water to thickn the sauce or use something else healthier? thanks..

Steven Zhou: Have you tired poaching eggs with a ladle?

Stasy Kendel: Amazing recipe!:)

MissLyne T: Vary nice job.

Niki Kolev: Absolutely delicious food 🍲. Thank you!

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SUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vP Learn how to make poached eggs & foolproof hollandaise sauce for perfect Eggs Benedict!