For the sauce: 4 large egg yolks 1 stick of softened butter cut into chunks 1/3 of a cup of boiling water Mix the yolks and butter together in a double boiler gradually incorporating the water until 160 degrees and thickens about 7-10 minutes then remove from heat Season with 2 tsp of lemon juice and a pinch of cayenne and salt. the sauce will hold for a few hours. For the eggs: Drain the eggs through a colander to drain the watery portion of the white let drain for 30 seconds or so Boil 6 cups of water and add 1 tbsp of vinegar and 1 tsp of table salt (light boil) and then turn off heat and add eggs 1 at a time to their own spot in the pot and cook covered for 3 minutes. Eggs can be held in a 160 degree pot of water for a while Broil English muffins 4 -5 minutes on a sheet tray and top with Canadian bacon poached egg and hollandaise sauce

I've been making hollandaise/bernaise sauce like this for a decade. a few tips: 1) whisk the egg yolks and the lemon juice/other flavorings for a minute or so before putting in the butter and before putting it over the double boiler. This will help the fial sauce be lighter and frothier Also you can add the lemon juice and other flavorings from the start. no need to wait til the end. 2) the butter doesn't need to be soft. in fact cold cubes will work even better because they will melt a bit more slowly allowing the whisking to emulsify into the yolks more gradually as the butter melts.

We've been making eggs benedict for Sunday brunch for years. Instead of vinegar we add lemon juice to the eggs before placing them in the tea strainer before adding them to the hot water instead of adding vinegar to the water. No need to have a pot full of water. Just have enough water to cover the eggs (a couple of inches above the eggs). No need to swirl the water, just keep the water just below simmering. Use an immersion blender or electric whisk to mix the butter and eggs. Either browned butter or very cold cubed butter work. We've used canadian bacon, prosciutto, bacon, lox, and they all work well. We usually go all in and make our own English muffins, but have bought them from the grocers as well. Bon appetit and don't forget the champagne to toast the occasion!

We take waffles seriously in our house kzfaq.infoUgkxUfphIgghPSpAXNq6OG2WRYsFVqylcqMn and worked our old one through many years of Sunday brunches till it finally gave out on us. Our old one only made two at a time, this one makes four! Nicely sized 1 inch thick which are lovely! Now the kids don't have to wait as long to eat our weekly waffle breakfast and everyone's are hot if we wait and eat all together! Setting 3 seems to work perfect for golden brown. Be sure to pour the batter in the center of each waffle square, not the center of the iron like the novice that posted the scorched waffles photo. About a 1/4 to 1/3 cup of batter in each seemed to work well for us. We tested making just one at a time so we could use all the remaining batter and it made it just as fluffy and golden as when we made 4!

I remember growing up with an egg poacber. It was something of a double boiler with a level of removable thin circular egg holders over the water. (I'm 60.)

Need to use a double mesh strainer or the white will fall through. Great trick on the hollandaise sauce looks amazing.

From the bottom of my frustrated hollandaise making heart : Thank you , The holding pan is pure genius, too ✌

The first time my dad and I tried hollandaise we didn’t know what it was. My dad asked to try it on the side. The waitress brought him a sample to try. He immediately turned to her after a spoonful and eagerly said “Yes please!” Now whenever we go out for breakfast he always asks for the ‘yes please sauce’. 😂

I'm going to try this. Always order eggs Benedict in restaurants but afraid to try at home. You've encouraged me to do so. Thanks.

Made this today, the hollandaise worked perfectly. I cut it in half and it still worked great. It thickens pretty quickly once you start adding the water.

Using a colander is the best way to drain eggs for perfect eggs Benedict. I use a flat bottom plastic ($2.00) colander with good size holes. Drain eggs for a few minutes and then I just put the colander with the eggs in 4" of simmering water, turn heat off, and wait 6 minutes for perfect eggs. Use a silicon spatula or spoon to remove the eggs, pat with a paper towel, and slide them onto an English muffin. Yum! I cheat on the sauce though. I started using Knorrs in the little packages, adding half and half and lemon or lime and making small batches that last a week. Eggs Benny every day never gets old!

I've tried out the poached egg technique... It works wonderfully!! Thank you both for the master class! Regards from Chile, South America.

Wow. I was just falling a little short on this for so many years. Perfection is never too late

The best recipe ever for eggs Benedict. Thank you. It’s so easy and works perfectly. Now I know the best ever way to poach eggs.

Julia makes every recipe perfect

So, I just made this and followed step by step and during the Hallindaise sauce I found it went nearly soupy with just a Tbsp of boiling water. It eventually became somewhat creamy but I wouldn't use more than that. I used my toaster for the English muffins but finished with the ham in the oven on broil (Hi) 90-seconds. eggs finished perfectly and with serving plates warmed up I went directly to serving everything. A little salt and pepper in the end and I received many compliments.

Made my English muffins tonight. This recipe is perfect, not the same as the printed recipe. Have made three times before and it comes out perfect every time!

I tried out your Poached technique... It worked wonderfully! I'm so happy! Thank you so much. Greetings from Chile

Sara Moulton did her poached eggs by draining them first. I've been doing this for about 5 years now and works every time. I'm excited about trying the hollandaise which is my favourite part of eggs benny. Thank you!!

I'm a decent cook, but I've never made a successful Hollandaise in my life. I'm going to have to try this recipe soon... thanks, ATK!

My favourite brunch by far! America’s Test Kitchen also has an even better way to poach eggs if you have a sous vide machine.

I think that you deserve an award for this... it's a must-try recipe for me, especially since we don't go out to eat nowadays due to the pandemic.

Followed you all exactly and it turned out perfect (although I used prosciutto instead of Canadian bacon)

Made this recipe for my family when they visited this past weekend and it came out great! Worked wonderfully for 6 servings.

This h sauce is great! I made it, but added a bit more lemon juice and salt. It was easy and delicious. Thank you!

I just made this today. So yummy. Sauce was perfect. Super easy too.

ATK knocks it out of the park with this eggs Bennie recipe. I followed the recipe and my Bennie came out beautifully. Thanks you!

Finally made this. I did a half batch to experiment. I think I may have added a little too much water to the hollandaise, which was quite thin. (But a little more soft butter and a trip to the blender thickened it up enough.) The 3 minute method of poaching eggs worked perfectly too, for one egg. (The other one's yolk got a bit busted coming out of its shell and wound up overcooked, but now I know not to use those sorts of eggs!) All in all, it was very tasty and I learned a lot!

We just made this for Christmas breakfast. Super easy and tasted great! Thanks ATK.

It worked I love it thank you so much. I tried making hollandaise sauce 40 years ago and it was always stressful and unpredictable. Then I found aunt Penny’s hollandaise sauce but you can’t purchase it anymore now I can make my own and it’s the best thank you

This is my weekend project. I'll try your method for hollandaise with some of the tips I see in the comments (cold butter, lemon from the start, etc.)

Fantastic! You just keep getting better and better!

Made this recipe today for six people as part of Easter brunch and it was wonderful! The only change I made is that I used brioche bread cut with a large cookie cutter into rounds rather than English muffins-- they toasted beautifully under the broiler, and are much easier to cut when assembled. One question: does anyone have a tip for how to keep the hollandaise sauce warm without ending up with scrambled eggs while all else is cooking? The sauce held together beautifully, but poaching twelve eggs (four at a time) and then broiling the bread/ham meant my sauce was pretty cool by the time we ate. Thanks again for a game changing recipe!

I definitely want your oven. Omg, it's beautiful .

Love it. I just made this and it was delicious, Thanks!!!

It’s a restaurant favorite because someone else makes it!

I like this. Great presentation, ladies. The results speak for themselves.

Awesome! One of my favorite dishes!💫

Great information... I will definitely try out the techniques as described.

My local favorite restaurant a small amount of Dejon mustard to the H sauce. People all over town agree its the best

Absolutely the best I’ve seen.

This is pretty close to the recipe I used. Look around u tube and you will see all the different ways of doing them. I like the way they make the sauce. If it is too thick thin it with some of the hot water to the consistency you like.

Thank you for this recipe! I so appreciate it. Now, I can make my favorite breakfast at home!! YUM!!

Wow great technique. Always great to learn this technique for home cooking. Everyone should be able to cook this at home.

ATK,HELLO, OH HOW DO I LOVE EGGS BENEDICT , BUT NEVER MADE THAT SAUCE,,SO NOW ILL HAVE THEM AT HOME. ! THANKS,,,,,,,,,,🇺🇸🇺🇸🇺🇸🇺🇸

Awesome!! Will try out!

Made this sauce using the technique shown, it came out perfect! The first time I tried to make this sauce I made scrambled eggs using a different technique. This was easy and the sauce tastes wonderful!

Made the best Hollandaise ever using this technique. This is a keeper.

So many amazing tips here, thank you

Eggs Benedict is my all time favorite breakfast. I have tried to make it for myself using a powdered sauce mix, but that was just no good. Perhaps I should try this method.

As always, perfection. I will use your tips in the future

So glad I came across this!

I love eggs Benny 😋. It seems rather "labor intensive" to me, but well worth the time and effort 🤗. Thank you ladies for sharing how to poach eggs. Have a blessed day.

Love these video recipes, Thanks

Very good job ,well done.

This was epic. Thank you

OMG ❤️👏🙏💥⭐️🥰🔥💪👍Thank You! I am making this for holidays… LOVE eggs Benedict!❤️❤️❤️👏👏👏🙏🙏🙏

thank u ladies

Hollandaise worked out perfectly, by the way my recorded is 8 eggs at once in a swirling pot of water. 👌🏻

Excellent tips!

Amazing!

Absolutely love eggs Benny

I love this technique. I wanted my Christmas Eve brunch to be extra special this year and they came out perfectly!

It’s also great with lemon pepper sprinkled on top just before serving...

Growing up I had a simpler "dropped egg on toast" breakfast (no ham, no sauce, just jab a bit of butter into the yolk). Instead of straining the cracked egg, you can also place it whole into the boiling water for 2-3 seconds to firm up the white. Works well, but you may want to give the shell a rinse first.

I want to thank you, ladies, for the tips, I just love making eggs benedict and I'm going to attempt making it your way this weekend!

Awesome 👏 thanks ladies 🧡🇺🇸💜👍

Gonna have to try this

I must try this

I'm gonna try it today!

OH MY GOD IF I KNEW IT EARLIER.. THIS IS MUCH EASY QUICK N 😋

great ideas for eggs benedict

Eggs benedict is my favorite breakfast dish. This video makes me hungry!

You guys are the best. Please give metric measurements some love too.

Americas test kitchen cook book for baking

I phased out egg's benedict a while ago in my life; the timing with the poached eggs was too much stress in the morning. Alas, I can have my breakfast treat again.

ATK has changed my life...FOR THE BETTER!

I love perfectly poached eggs. I usually mess them up using the whirlpool method. I will try your technique.

I loved it

I’m surprised you didn’t put the colander directly in the water, no need to put them in a pouring jug separately. I’ve seen a recipe that does that and it’s easier. The eggs just cook in place and are easy to remove. The hollandaise can be done much easier by using Kenji’s method of using a stick blender to make hollandaise (or even mayo) in one minute. No need to setup a double boiler or get the whisk out.

Very nice.

Good point. Water is a valuable ingredient. In vinaigrette, in carbonarra sauce, etc...

I like a simple recipe.

I want it!!

She didn’t mention that if you add tarragon vinegar to hollandaise it becomes Bernaise sauce.

Amazing

You guys are good!

Wow.

The method for poaching the eggs works well. However, I always make sure each yolk is well ensconced within the egg white before putting on the lid. It makes for a much, prettier egg. As for the Hollandaise sauce, my microwave recipe, cooking the sauce is a Pyrex measuring cup, is so much faster, easier to make, easy to store (and easy to reheat with just a tiny splash of water mixed in_. Also, instead of using just a slotted spoon, I use a piece of bread (like the end butt of a loaf), to absorb the water clinging to the poached egg, which is more effective. Works like a charm. I also like to lightly fry the ham on each side in butter. It gives the ham a bit more flavor, It also helps with hams that are a bit watery, like deli ham.

Just do it with an immersion blender in a container with a bottom not much bigger than the blender end itself. No muss, no fuss, and it's done in seconds when the butter you pour in is hot enough. Brouhaha over. Re: the eggs themselves. Roll the eggs in simmering water for 15 to 20 seconds and remove them. Then crack open the eggs at the surface of the water and let them drop. The egg and white stay together beautifully. I do it in a nonstick pan just to be sure and have never done it in a pan that isn't non stick. Learned both of these these tricks on KZfaq and now eat eggs benedict regularly.

Yum! I know what I'm eating this weekend!

Impressive. Did not expect that.

Your channel is awesome

Brioche Bread and Black Forest Ham is a great alternative...

The salt screws up the coagulation of the egg whites that's a No-No. And the vortex method works fine you can make a dozen eggs a couple at a time you put them in the ice bath then you return them to hot water 30 sec. to heat them up easy peasy.

There's a lot of science in this video...

Welcome... -mike- *Eggs Benedict*

My first eggs Benedict was on my honeymoon 45 years ago. I loved it then and I still do. Btw, I’m still married to the same woman.

Nice.

Wait, you didn't butter the English muffins first? I never skip that opportunity to add a little more butter flavor.