Eggs Benedict is a classic breakfast dish that is both delicious and easy to make. The combination of crispy bacon, poached eggs, and a rich hollandaise sauce is simply irresistible. But making the perfect hollandaise sauce can be a bit intimidating, especially if you’ve never done it before. Fear not, as this recipe for Eggs Benedict with Yvette’s Hollandaise Sauce using Nola Mayonnaise will guide you through the process step by step.
Ingredients:
Hollandaise Sauce
- 1 cup Nola Pepperdew Mayo Spread
- 2 egg yolks
- 1 1/2 tsp of fresh lemon juice
- Pinch of cayenne pepper to taste
- Pinch of salt
- Ground black pepper
Eggs
- Vinegar
- Eggs
- Salt
- English muffins
- Bacon
- Butter
Instructions:
- Begin by making the hollandaise sauce. In a double boiler, whisk together the egg yolks, Nola Pepperdew Mayo Spread, and lemon juice over low heat until the mixture begins to thicken. It’s essential to use a double boiler, as the egg yolks can easily curdle if they get too hot.
- Once the mixture has thickened, add a pinch of cayenne pepper, salt, and black pepper, to taste. Whisk the mixture until it is smooth and creamy.
- While the hollandaise sauce is cooking, prepare the eggs. Fill a large pot with water and bring it to a simmer. Add a splash of vinegar to the water and gently stir it with a spoon.
- Crack the eggs into separate small bowls, then carefully slide each egg into the simmering water. Allow the eggs to cook for about three minutes or until the whites are set, but the yolks are still runny.
- As the eggs are poaching, toast the English muffins and cook the bacon until crispy.
- Once everything is ready, it’s time to assemble the Eggs Benedict. Place a toasted English muffin half on each plate, then add a slice of bacon on top. Use a slotted spoon to carefully remove the poached eggs from the water, then place one on each muffin half.
- Drizzle a generous amount of the hollandaise sauce over the top of each egg, then garnish with a sprinkle of black pepper.
- Serve immediately, and enjoy your delicious Eggs Benedict with Yvette’s Hollandaise Sauce using Nola Mayonnaise!
Making hollandaise sauce from scratch can be a bit daunting, but using Nola Pepperdew Mayo Spread as the base makes the process much easier. This rich and creamy hollandaise sauce is the perfect accompaniment to crispy bacon and perfectly poached eggs. With this recipe, you’ll be able to make restaurant-quality Eggs Benedict right in your own kitchen.
On a side note…Here are some tips to help you make the perfect poached egg:
- Start with fresh eggs: Fresh eggs will hold their shape better in the water, which will help you achieve the perfect poached egg.
- Use a shallow pan: A shallow pan will allow you to gently slide the eggs into the water, which will help them hold their shape.
- Add vinegar to the water: Adding vinegar to the water will help the egg whites coagulate, which will help the egg hold its shape.
- Bring the water to a gentle simmer: The water should be hot enough to cook the egg, but not so hot that it breaks apart.
- Use a slotted spoon: A slotted spoon will allow you to gently remove the poached egg from the water without breaking the yolk.
- Time the egg: Depending on how you like your egg, you will want to cook it for a different amount of time. For a runny yolk, cook the egg for about 3 minutes. For a slightly firmer yolk, cook the egg for about 4 minutes.
- Shock the egg in ice water: After you remove the egg from the water, place it in a bowl of ice water to stop the cooking process. This will also help the egg hold its shape.
Bon appétit!
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