Eggs Benedict always scared me a little bit, mainly because of the sauce and the poached eggs. But with this recipe they turned out perfect from the first try. They taste great, the sauce is nice and creamy.
In this recipe I used Semmel buns (Austrian white bread buns) as an alternative to English muffins and also used Prosciutto instead of Canadian bacon.
Prepare the Hollandaise Sauce. Melt the butter. Do not melt the butter ahead, because it needs to be hot when you pour it into the blender.
While the butter is melting, whisk the egg yolks with lemon juice and salt (if using) using a blender, on medium high for about 20-30 seconds, or until the eggs lighten in color.
Turn the blender to low and while continuing to blend slowly dribble the hot butter into the eggs.
Taste the sauce, and add more salt or lemon juice if needed.
Keep the sauce in a container from which you can comfortably pour the sauce, and keep it close to something warm, like near the stove, but not on a hot surface.
Poach the eggs. In a large pot bring to boil the water. Once boiling, add the vinegar. Bring to boil again. Then turn the heat down and keep the water at a gentle simmer.
It is easier if each egg is placed in a separate bowl. When the water is on gentle simmer, carefully slip one egg into the water. When it solidifies a little bit, slip in the second egg.
Repeat with the remaining eggs. But remember which one you put in first, as that egg will be the first to be taken out as well. Turn off the heat, cover the pan with a lid and allow to sit for about 3-4 minutes.
To remove the eggs from water, gently lift the out one by one with a slotted spoon.
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Cut the Semmel buns (or English muffins or whatever type of bread you are using) in half and toast the halves.
Spread some butter on the toasted halves and you are ready to assemble the eggs benedict.
On a plate place the toasted buttered bread, top with prosciutto or bacon (if using bacon, fry it first), top with poached egg and pour the Hollandaise sauce.
Enjoy!
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Eggs Benedict Austrian Style
Ingredients
For the poached eggs:
- 4 large eggs
- 2 liters water
- 2 teaspoons white vinegar
For the Hollandaise Sauce:
- 3 egg yolks
- 10 tablespoons unsalted butter, melted
- 1 tablespoon lemon juice
- ½ teaspoon salt (if using salted butter, skip this ingredient)
- dash of cayenne (for flavor, if don't like spicy then skip this ingredient)
For assembly:
- 2 Semmel buns (Austrian buns, as an alternative to English muffins)
- 1 tablespoon butter, for spreading on bread
- 8 pieces prosciutto (alternative to bacon or Canadian bacon)
Instructions
- Boil the water for the egg poaching. In a large pot bring to boil the water. Once boiling, add the vinegar. Bring to boil again. Then turn the heat down and keep the water at a gentle simmer.
- Prepare the Hollandaise Sauce. Melt the butter. While the butter is melting, whisk the egg yolks with lemon juice and salt (if using) using a blender, on medium high for about 20-30 seconds, or until the eggs lighten in color.Turn the blender to low and while continuing to blend slowly dribble the hot butter into the eggs. Taste the sauce, and add more salt or lemon juice if needed.Keep the sauce in a container from which you can comfortably pour the sauce, and keep it close to something warm, like near the stove, but not on a hot surface.
- It is easier if each egg is placed in a separate bowl. When the water is on gentle simmer, gently slip one egg into the water. When it solidifies a little bit, slip in the second egg. Repeat with the remaining eggs. But remember which one you put in first, as that egg will be the first to be taken out as well.Turn off the heat, cover the pan with a lid and allow to sit for about 3-4 minutes. To remove the eggs from water, gently lift the out one by one with a slotted spoon.
- Cut the Semmel buns (or muffins or whatever type of bread you are using) in half and toast the halves. Spread some butter on the toasted halves and you are ready to assemble the eggs benedict.On a plate place the toasted buttered bread, top with prosciutto or bacon (if using bacon, fry it first), top with poached egg and pour the Hollandaise sauce. Enjoy!
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