Eggs Benedict with Holland Faszinaise Sauce
Eggs Benedict is a classic brunch dish that is sure to impress your guests. It is made with poached eggs, hollandaise sauce, and Canadian bacon. The eggs are poached in simmering water until they are cooked to perfection. The hollandaise sauce is made with egg yolks, lemon juice, salt, and pepper. It is whisked together until it is thick and creamy. The Canadian bacon is heated in a skillet until it is crispy. To assemble the Eggs Benedict, place a poached egg on top of a slice of Canadian bacon. Top with hollandaise sauce and chives. Serve immediately.
Eggs Benedict was created in the late 19th century by Lemuel Benedict, a Wall Street broker. Benedict was a regular customer at Delmonico's Restaurant in New York City. One day, he ordered a dish of poached eggs on toast with hollandaise sauce. The dish was so delicious that he asked the chef to add Canadian bacon to it. The chef agreed, and the dish became known as Eggs Benedict. Eggs Benedict quickly became a popular dish at Delmonico's, and it soon spread to other restaurants around the country. Today, Eggs Benedict is a classic brunch dish that is enjoyed by people all over the world.
Eggs Benedict with Holland Faszinaise Sauce Eggs Benedict with Holland Faszinaise Sauce Eggs Benedict with Holland Faszinaise Sauce Eggs Benedict with Holland Faszinaise Sauce
Prep time: 10 | Cook time: 15 | Serves: 2
Ingredients
  • Eggs
  • Hollandaise sauce
  • Canadian bacon
  • Lemon juice
  • Salt and pepper
  • Chives
Instructions
  1. Poach eggs in simmering water.
  2. While eggs are poaching, make hollandaise sauce.
  3. To make hollandaise sauce, whisk egg yolks, lemon juice, salt and pepper together in a bowl.
  4. Gradually whisk in melted butter until sauce is thick and creamy.
  5. Heat Canadian bacon in a skillet until crispy.
  6. Assemble Eggs Benedict by placing a poached egg on top of a slice of Canadian bacon.
  7. Top with hollandaise sauce and chives.
  8. Serve immediately.
Why It Works
  • Poaching the eggs in simmering water helps to keep them from overcooking.
  • Whisking the egg yolks, lemon juice, salt, and pepper together until they are thick and creamy creates a rich and flavorful hollandaise sauce.
  • Heating the Canadian bacon in a skillet until it is crispy gives it a nice texture and flavor.
  • Assembling the Eggs Benedict by placing a poached egg on top of a slice of Canadian bacon and topping it with hollandaise sauce creates a delicious and visually appealing dish.