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Classic Eggs Benedict with Hollandaise

Classic Eggs Benedict with Hollandaise


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As the Waldorf Astoria is one of the supposed birth places of the dish, it's no wonder that eggs Benedict continues to remain a staple on their menu today. Chef David Garcelon sticks to this basics with his recipe, keeping it simple yet indulgent.

Ingredients

For the hollandaise

  • 2 large egg yolks
  • 2 Teaspoons lemon juice
  • 1 Cup melted butter
  • Pinch of salt
  • Pinch of cayenne

For the eggs

  • 12 slices Canadian bacon
  • 3 Tablespoons white vinegar
  • 12 eggs, at room temperature
  • 6 English muffins, split with a fork
  • 12 slices black winter truffle (optional)

Servings6

Calories Per Serving605

Folate equivalent (total)99µg25%

Riboflavin (B2)0.7mg40.2%


Classic Eggs Benedict with Homemade Hollandaise

Well, well, aren’t we fancy today? Eggs Benedict. More than likely, you’ve ordered this indulgent breakfast staple and savored every last bite because this dish is truly a treat. Hollandaise and poached eggs – Oh my! The price tag on this dish sets the tone for how difficult it must be to make at home, right? Wrong! Follow these few simple prep steps and you will conquer Eggs Benedict on the first try.

Eggs Benedict is comprised of four layers: English Muffin, Canadian bacon, Poached Egg, Hollandaise Sauce

You can swap the Canadian bacon for bacon or even replace the meat with a vegetarian substitute because let’s face it, the heart of this dish is the oozing poached egg and the cascading hollandaise sauce.

Approaching this dish is easiest when you prep the ingredients ahead of time. The English muffin is toasted (simple) and the Canadian bacon is seared in a sauté pan (even easier!) So, do not sweat those two steps. We’re going to focus first on making the Hollandaise, and then how to poach an egg.

Classic Eggs Benedict

Ingredients:

  • 2 Large Egg Yolks
  • 1 tsp Water
  • 3/4 tsp white wine vinegar, or apple cider vinegar
  • 2 tsp Lemon Juice
  • 1 stick of unsalted butter
  • 1/2 tsp of Kosher Salt
  • Cayenne Pepper
  • Eggs (For poaching, the amount is dependent on how many people you are feeding!)
  • 1 chive, chopped
  • 1 English Muffin (per Eggs Benedict)
  • 1 package of Canadian bacon

Making the Hollandaise Sauce:

  1. Create a double boiler: Fill a pot with 1 inch of water, bring to a boil. Chose a heat-safe bowl that will nestle on top of the pot – You want the bowl to “float” above the water, and NOT touch the boiling water. (smaller pot, bigger bowl does the trick!)
  2. While the water is coming to a boil, in the glass bowl, add in the following items:
  • 2 Large Egg Yolks
  • 1 tsp Water
  • 3/4 tsp white wine vinegar, or apple cider vinegar
  1. Place the glass bowl over the boiling pot of water, and whisk continuously for 3 minutes. Set a timer – you will notice at the end of three minutes that the egg mixture has thickened significantly and has become a pale yellow color.
  2. REMOVE FROM HEAT! – Add 2 tsp Lemon Juice. (this will help stop the cooking!)
  3. MELT 1 stick of unsalted butter – gradually, whisk in the butter bit by bit. Making sure it is fully incorporated before you add more. The sauce will become creamy and shiny!
  4. 1/2 tsp of Kosher Salt and a pinch of Cayenne Pepper to season.

Set the Hollandaise sauce aside, you did it! Now we will poach the eggs!

How to Poach an Egg

  1. In a pot, fill 3/4 way with water with 1 Tbsp Vinegar. Bring to a mild boil, NOT roaring!
  2. Crack an egg into a small ceramic bowl (makes it easier to transfer!)
  3. Once the water is gently boiling, take a spoon and stir the pot of water in a circle quickly to create a whirlpool effect.
  4. Gently slide the egg into the center of the whirlpool of boiling water. The egg whites will quickly circle around the yolk of the egg as a result of the circling water.
  5. Set a timer for 3 minutes!
  6. With a slotted spoon, remove the poached egg and place on a plate lined with a paper towel.
  7. You can trim any excess egg white off of the egg with scissors if you prefer a “perfect” poached egg appearance.

Tips on Poaching an Egg:

  1. Make sure you create a strong whirlpool – this will ensure that the egg gathers together beautifully.
  2. Make sure your water is at a medium boil, NOT too high, and NOT to low.
  3. ONE Egg at a time!
  4. 3 minutes is all that you need! The yolk will be heated throughout, but will still be runny and incredibly luscious when cutting it open!

Assembly:

  1. Toast the English Muffin
  2. Pan sear the Canadian bacon to warm through, place on top of toasted English Muffin
  3. Add a poached egg on top of the Canadian bacon
  4. Pour a tablespoon or two of the hollandaise over the poached egg
  5. Sprinkle with a pinch of Cayenne and chopped Chives

Voila! YOU did it, my friends!!

Fair warning: once you make this dish once, you will feel so empowered in the kitchen and will immediately invite all of your friends and family over for brunch!


  • Calories (kcal) : 650
  • Fat Calories (kcal): 410
  • Fat (g): 47
  • Saturated Fat (g): 24
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 665
  • Sodium (mg): 1450
  • Carbohydrates (g): 29
  • Fiber (g): 2
  • Protein (g): 30
  • Pour enough water into a 10- to 12-inch skillet so that it’s three-quarters full. Add the vinegar and bring to a simmer over medium-high heat. Gently break the eggs into the water around the edge of the skillet, which will help keep the eggs together. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes the yolks should still be runny. (Alternatively, add the eggs to the simmering water, turn off the heat, cover the skillet, and let them sit for 4 to 5 minutes.) Remove the eggs from the skillet with a slotted spoon and set aside on a warm paper-towel-lined plate. If the eggs have any feathery edges, you can trim them if you like.Meanwhile, toast and butter the muffin halves.

Heat a 10-inch skillet over medium-high heat and cook 4 slices of the bacon, flipping once, until heated through and browned in spots, about 1 minute per side. Transfer to a large plate and repeat with the remaining slices.


  • 2 tablespoons olive oil or butter
  • 4 thick slices Canadian bacon
  • 4 jumbo eggs, poached
  • 2 English muffins, halved and lightly toasted
  • Sunny’s 1-2-3 Hollandaise Sauce, recipe follows
  • Cooking spray
  • Hungarian paprika
  • 1 tablespoon finely chopped chives

For the sauce, in a small pot, melt the butter over medium heat.

Add the yolks and lemon juice to a medium bowl and whisk together. Slowly stream the melted butter into the yolk mixture while continuing to whisk. Take your time with adding the butter. Once completely added, taste and season with a little salt and pepper. Allow the mixture to cool slightly to thicken.

In a large pan on medium-high heat, add the oil. When it begins to swirl, add the bacon. Sear until a peek beneath reveals some color and char, then flip and do the same for the other side, this should all take about 5-8 minutes. The bacon is already cooked, you&rsquore just going for color here.

In a large pot on high heat, bring at least 4 inches of water to a boil. Lower the heat until the water is at a low simmer. Crack an egg into a small bowl. Spray a ladle with cooking spray and pour the egg into the ladle. Gently dip the ladle into the simmering water, holding it just above the level of the water so none seeps into the ladle. Cook like this until a light film of white forms on the egg, less than 1 minute. Then, gently and slowly tilt the ladle into the water allowing the egg to follow. Dry out the ladle and repeat for the remaining 3 eggs. Cook until all the whites are opaque and remove with a slotted spoon, patting the bottom dry on a paper towel. (Cook&rsquos tip If you&rsquore making plenty, transfer to an ice bath after poaching. Then, when ready to serve, dunk them in the still simmering water for a few seconds to reheat)

Place the muffins on a plate, cut-side up. Top with the seared bacon, a poached egg, a drizzle of Sunny&rsquos 1-2-3 Hollandaise Sauce, a pinch of paprika and a sprinkle of chives.


Poached Egg with Hollandaise Sauce - Benedict Egg

That looks like the most perfectly poached egg, ever.

I just use the package stuff bi know it’s no comparison but I don’t have luck with egg yolks and hot liquid.

Blender hollandaise is a godsend. Takes maybe 60 seconds.

I'll get shot for saying this, but microwave hollandaise is a thing, and it's pretty damned easy. So easy, in fact, I'm not sure that I'll do anything but that again, for myself anyway.

Don’t be scary it’s easy even when you fail once or twice don’t give up.

Eggs Benedict - if you were ever afraid to make them, grab a step-by-step recipe for a poached egg and hollandaise sauce!

Preparations: Put bacon on baking sheet, sprinkle by touch of sugar and bake in 200*C[400F] for 10-15minutes until it will be crispy.

Mix Egg Yolks, Lemon Juice and Salt in bowl

Whisk fast - need bubbles here

Make a water bath [take a pot with 3cm of water in it, start to boil and put your bowl on it. Bowl need to be bigger than pot - water can't reach bottom of bowl]

Whisk fast! But as fast as never you did it!

Add butter in 3 portions, very slow by a thin stream, and still whisk very fast]

If you fill that you are exhausted - take off bowl, whisk slowly but still do it and back on water bath when your powers to your hands back!

You need to have very thic emulsion - it should be yellow and thic like mayonnaise. - look on video

Boil water (about 2 l minimum – we need a lot of water for easier making it) with vinegar

When water is boiling take a spoon, mix water to create vortex – put your egg into center of vortex

Cook 3 minutes, but not 3 mins 10sec – 3 minutes not less, not more.

Meanwhile toast bread on butter by pan or toaster, but in toaster add butter at the end.

Put out egg – leave it for 1 minute on paper towel

Plating – toast on bottom, beacon, egg – you can add salt here on top of egg and the sauce – sauce must be warm-hot, not cold!

Note: It’s not easy recipe, but trust me it’s worth of it – it is really cheap recipe but you have one of the best classic food on the earth. What do you can to change? You can change lemon juice for white wine, also you can add some herb sinto hollandaise sauce, but i show you classic recipe.


Recipe With Lots Of Eggs / Hollandaise sauce is the classic egg yolk recipe.

Recipe With Lots Of Eggs / Hollandaise sauce is the classic egg yolk recipe.. Quick & easy chinese recipe made for using egg foo young is one of the healthiest chinese takeout meals if made at home! Sometimes i get inspired to make a tart, but the sugar and cream content turns me away. Eggs are most commonly thought of as a key ingredient in a number of savoury dishes, however we have a wealth of sweet recipes for you to try, including chocolate torte, egg custard and pancakes top tip: This collection of recipes will give you lots of options for when you find yourself with too many eggs on your hands. There are many egg substitutes available when a recipe calls for eggs.

Are you making deviled eggs or dying eggs for easter weekend? Lots of easter eggs with family pigs, puppy's & finding dory like whole grain salad with jammy eggs and shallot yogurt. Top with confectioners' sugar or glaze. You're currently on page 1. Put them to good use instead with these recipes.

32 Easy Egg Recipes Insanely Good from insanelygoodrecipes.com Move beyond the usual omelets and quiches with this cheesy polenta and egg casserole. From breakfast bakes to cookies and ice cream, there are plenty of ways to save the yolks from the trash. This eggs benedict recipe is high in protein from two major players: So i've put together the ultimate list of egg recipes that use a lot of eggs! Learn how to make perfect scrambled eggs with this easy recipe. Please subscribe to our channel for. If you make a lot of egg white scrambles or omelettes, you may find yourself tossing yolks often. So i told my egg customers i was back to full output, but demand has been slow.

Madhuram has perfected the best substitution for eggs in 400+ recipes.

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75 Dessert Recipes To Use Up Extra Eggs Murano Chicken Farm from 2.bp.blogspot.com Put them to good use instead with these recipes. Here you'll find excellent egg recipes and all important tips on how to poach an egg, how to make scrambled eggs and how long to boil an egg for. Eggs are rich and flavorful! A quick breakfast packed with protein, courtesy of bill granger. Eggs aid in the browning process when exposed to heat, and provide that nice golden finish. Here, we promise it's quick and easy, richly adorning buttery english muffins, savory canadian bacon, and perfectly poached eggs. While restaurants tend to cook the omelettes in a lot of oil, when. Top with confectioners' sugar or glaze.

Sweet, savory, breakfast, lunch, or dinner, and perfect for customizing to your.

Madhuram has perfected the best substitution for eggs in 400+ recipes. This is something that my family serve during christmas and special occasions. Are you making deviled eggs or dying eggs for easter weekend? We have chickens and an excess of fresh eggs. Egg roll, breakfast or snack recipe. This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Many believe this browning ability also enhances the taste. Here are over 200 recipes that use a lot of eggs! Eggs are most commonly thought of as a key ingredient in a number of savoury dishes, however we have a wealth of sweet recipes for you to try, including chocolate torte, egg custard and pancakes top tip: You're currently on page 1. Eggs are a vital part of a lot of sweet dishes, with many being quick and easy desserts that. We have chickens and an excess of fresh eggs. Please subscribe to our channel for.

So i've put together the ultimate list of egg recipes that use a lot of eggs! Are you making deviled eggs or dying eggs for easter weekend? Use up an abundance of eggs in delicious ways. What do you guys like to maje that takes a. I halved the recipe though cause after reading the reviews it seems that you get 2 cakes from the full amount of batter.

75 Dessert Recipes To Use Up Extra Eggs Murano Chicken Farm from 2.bp.blogspot.com I had 3 egg customers. Eggs are most commonly thought of as a key ingredient in a number of savoury dishes, however we have a wealth of sweet recipes for you to try, including chocolate torte, egg custard and pancakes top tip: Do you make recipes that often call for egg whites but not the yolk? This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Not only are eggs the star of many breakfast recipes and nearly indispensable in baking, they're also a useful source of protein, iodine and essential vitamins. Move beyond the usual omelets and quiches with this cheesy polenta and egg casserole. Eggs are a vital part of a lot of sweet dishes, with many being quick and easy desserts that. Here, we promise it's quick and easy, richly adorning buttery english muffins, savory canadian bacon, and perfectly poached eggs.

Try these recipes from webmd for breakfast, lunch, or dinner.

Move beyond the usual omelets and quiches with this cheesy polenta and egg casserole. Not only are eggs the star of many breakfast recipes and nearly indispensable in baking, they're also a useful source of protein, iodine and essential vitamins. Try these recipes from webmd for breakfast, lunch, or dinner. Sweet, savory, breakfast, lunch, or dinner, and perfect for customizing to your. Desserts with lots of eggs recipes. Top 12 best proven egg substitutes in baking/cooking recipes. Use up an abundance of eggs in delicious ways. From breakfast bakes to cookies and ice cream, there are plenty of ways to save the yolks from the trash. This ethnic recipe (called menemen) features eggs scrambled with tomatoes, onions, peppers, and spices like coriander and chili flakes. Eggs are a vital part of a lot of sweet dishes, with many being quick and easy desserts that. Got extra eggs on hand? But making a typical french. This collection of recipes will give you lots of options for when you find yourself with too many eggs on your hands.

Source: images.immediate.co.uk

Consider this list of healthy egg recipes an ode to those yolky lil' guys—a.k.a., the stars of our kitchens. Desserts with eggs, dinner recipes with eggs, you name it! Hollandaise sauce is the classic egg yolk recipe. Watch this video to find lots of egg dishes and breakfast will be your favorite meal! Eggs also have a great nutrient value that makes it very healthy.

Source: www.theprairiehomestead.com

We have chickens and an excess of fresh eggs. Eggs are a vital part of a lot of sweet dishes, with many being quick and easy desserts that. What do you guys like to maje that takes a. This collection of recipes will give you lots of options for when you find yourself with too many eggs on your hands. I had 3 egg customers.

Source: thesparrowshome.com

Eat them in moderation and they're part of a healthy diet. This eggs benedict recipe is high in protein from two major players: Eggs also have a great nutrient value that makes it very healthy. Lots of easter eggs with family pigs, puppy's & finding dory like, comment, share! Egg roll, breakfast or snack recipe.

So i told my egg customers i was back to full output, but demand has been slow. But making a typical french. Sweet, savory, breakfast, lunch, or dinner, and perfect for customizing to your. Desserts with eggs, dinner recipes with eggs, you name it! Many believe this browning ability also enhances the taste.

It wouldn't be brunch without eggs. On the other hand, some recipes that use a lot of eggs like tarts or pound cake aren't exactly great for you. Not only are eggs the star of many breakfast recipes and nearly indispensable in baking, they're also a useful source of protein, iodine and essential vitamins. Hollandaise sauce is the classic egg yolk recipe. Eggs are rich and flavorful!

Source: www.theprairiehomestead.com

Recipes that use up a lot of eggs bonus pudding recipe 15. Got extra eggs on hand? I thought i'd post a quick list of favorite egg recipes from the past few years to serve as inspiration. I'm giving them away, and we're eating lots of scrambled eggs for supper, but they keep on coming. We have chickens and an excess of fresh eggs.

10 best desserts with lots of eggs recipes If you make a lot of egg white scrambles or omelettes, you may find yourself tossing yolks often. Please subscribe to our channel for. What do you guys like to maje that takes a. Use up an abundance of eggs in delicious ways.

Are you making deviled eggs or dying eggs for easter weekend? This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Eat them in moderation and they're part of a healthy diet. 10 best desserts with lots of eggs recipes Not only are eggs the star of many breakfast recipes and nearly indispensable in baking, they're also a useful source of protein, iodine and essential vitamins.

Source: iamafoodblog.b-cdn.net

Here you'll find excellent egg recipes and all important tips on how to poach an egg, how to make scrambled eggs and how long to boil an egg for. This is something that my family serve during christmas and special occasions. Egg whites do a lot of the heavy lifting, but egg yolks aid in tenderness and help to emulsify fat into the recipe. Madhuram has perfected the best substitution for eggs in 400+ recipes. Learn how to make perfect scrambled eggs with this easy recipe.

Source: thumbor.thedailymeal.com

There are many egg substitutes available when a recipe calls for eggs.

Source: thumbor.thedailymeal.com

Chicken and egg macaroni salad is a holiday favorite.

Source: iamafoodblog.b-cdn.net

Desserts with eggs, dinner recipes with eggs, you name it!

Source: thesparrowshome.com

I halved the recipe though cause after reading the reviews it seems that you get 2 cakes from the full amount of batter.

Source: www.gimmesomeoven.com

Eggs also have a great nutrient value that makes it very healthy.

This is something that my family serve during christmas and special occasions.

Source: theviewfromgreatisland.com

So whenever it is, no matter the meal and no matter your mood, there's bound to be something these healthy egg recipes can bring to the table.

Source: www.theprairiehomestead.com

Desserts with eggs, dinner recipes with eggs, you name it!

Source: thesparrowshome.com

These are all fantastic ways to use lots of eggs, while spicing up your meal rotation

This is something that my family serve during christmas and special occasions.

Egg roll, breakfast or snack recipe.

Source: cdn.apartmenttherapy.info

Here are over 200 recipes that use a lot of eggs!

Source: thumbor.thedailymeal.com

Sometimes i get inspired to make a tart, but the sugar and cream content turns me away.

Hollandaise sauce is the classic egg yolk recipe.

Source: www.thespruceeats.com

Sweet, savory, breakfast, lunch, or dinner, and perfect for customizing to your.

I thought i'd post a quick list of favorite egg recipes from the past few years to serve as inspiration.

Not only are eggs the star of many breakfast recipes and nearly indispensable in baking, they're also a useful source of protein, iodine and essential vitamins.

Source: www.the-girl-who-ate-everything.com

Desserts with lots of eggs recipes.

Source: www.theprairiehomestead.com

From breakfast bakes to cookies and ice cream, there are plenty of ways to save the yolks from the trash.

Source: www.gimmesomeoven.com

Instead of finding a pot big enough to boil zillions of eggs, guestimating when they we have a feeling you'll be making a lot more hard cooked eggs now, so here are some ways to eat them (besides from your hand, with a.

Source: insanelygoodrecipes.com

We have chickens and an excess of fresh eggs.

Source: www.familyfreshmeals.com


  • 1/2 cup butter
  • 2 egg yolks
  • 1 teaspoon fresh lemon juice
  • 1/4 cup boiling water
  • dash salt
  • dash ground cayenne pepper
  • 3 tomatoes, ends removed and halved
  • 12 thin slices cooked ham or Canadian bacon
  • 6 eggs
  • 6 English muffins, split, toasted, and buttered

In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, whisking constantly until the butter melts and sauce begins to thicken. Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat stir in salt and cayenne pepper.

Place ham slices and tomato halves on rack of broiler pan. Broil 4 inches from heat for about 4 minutes, or until ham begins to get browned and tomatoes are cooked through.

While the ham is under the broiler, pour about 3 inches of water into a large skillet. Add 2 teaspoons of white vinegar bring the water to the boiling point.

Break the eggs, one at a time, into a cup. Carefully slip the eggs into the water.

Simmer the eggs over low heat, while basting with the water, for 3 to 4 minutes or until set and the yolks are done as desired. Remove with slotted spoon drain.

On warm serving plates, place toasted English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of boiled tomato next to the egg.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.


Instructions

Sichuan Hollandaise

Place egg yolks, sugar, and salt into blender and blitz on high until yolks turn pale yellow, approximately 1 minute.

Add lemon juice and Sichuan peppercorn oil and continue to blend.

Slowly add bits of butter to the blender until all butter is incorporated and emulsified.

Remove Hollandaise from blender and keep warm over a double boiler.

Chinese Hash

Soak diced potatoes in cold water for about 5 minutes.

Fully dry potatoes with a clean tea towel or paper towel.

Add lap cheung to a dry skillet on medium high heat and cook until crispy. Remove lap cheung from pan leaving the rendered lap cheung fat in the pan.

Turn heat up to high and add potatoes. Cook, stirring occasionally. When potatoes have a golden colour on all sides, add onion and garlic. Continue to sauté until onion and garlic are cooked and potatoes are crispy.

Finish with Cajun seasoning to taste and chopped chives.

Assembly

Fill a medium saucepan with 3 to 4 inches (8 to 10 cm) of water. Add vinegar and bring to a boil. Reduce heat to simmer. Break each egg into a small ramekin or bowl. Gently slide eggs into simmering water one at a time. Cook until whites are set and yolks are soft, 3 to 4 minutes (3 minutes makes a runnier egg). Remove eggs with a slotted spoon.

Divide Chinese Hash onto four plates and top with the poached eggs.

Spoon 2 tablespoons (30 mL) of Sichuan Hollandaise over each egg.

  • To save some time, you can prepare a package of instant hollandaise and whisk in some Sichuan peppercorn oil to the finished product.
  • If you would like to make your own Asian Cajun please see the recipe below:

Asian Cajun Spice Blend:
1/3 cup (75 mL) sea Salt
1/4 cup (60 mL) Gochugaru
1/4 cup (60 mL) paprika
2 tbsp (30 mL) garlic powder
3 tbsp (45 mL) onion powder
1 1/4 tbsp (20 mL) white pepper
1 1/2 tsp (8 mL) Tajin
3 tbsp (45 mL) crumbled bay leaf (approx. 20 leaves)
3 3/4 tbsp (50 mL) dried thyme
3 tbsp (45 mL) black pepper
2 tbsp (30 mL) coriander seed


Related Video

Yes, real hollandaise is better, but this recipe saved me Sunday morning! My mom wanted a " Sunday Brunch" so a quick Eggs Benedict came to mind. I lined up my ingredients and when I popped open the egg carton my heart sank. I only had four eggs. Only enough to poach but not enough to make the traditional hollandaise sauce with. I found this recipe and had all of the sauce ingredients and whipped it up in no time! Tasting the sauce before its heated, I was worried about the orange flavor. I added about a tablespoon of butter, salt and pepper while it was heating up and it came out better! It was good enough to fool Mom!

Delicious, but oh the guilt! I've made this twice, the second time I switched out the ham for smoked salmon. Yum.

Good substitute for the real thing: it's far less fussy and there isn't a huge taste difference