Eggs Benedict with Truffle Hollandaise
The timeless Eggs Benedict dish is elevated with a luxurious touch. It consists of a toasted English muffin topped with Canadian bacon or smoked ham, a perfectly poached egg, and a velvety hollandaise sauce infused with truffle oil. The result is a harmonious blend of textures and flavors, making for an elegant and satisfying brunch option.
Equipment
- Saucepan for poaching eggs
- Slotted spoon for removing poached eggs
- Double boiler or heatproof bowl for making the hollandaise sauce
- Whisk for whisking the hollandaise sauce
- Griddle or non-stick skillet for cooking Canadian bacon and English muffins
- Spatula for flipping and transferring ingredients
Ingredients
- 4 English muffins, split and toasted
- 8 Slices Canadian bacon or smoked ham
- 8 poached eggs
Truffle Hollandaise Sauce
- 3 egg yolks
- 1 Tbsp lemon juice Fresh is best
- .5 cups melted unsalted butter
- Salt and pepper to taste
- Truffle oil (a few drops) White or Black Truffle Oil
Instructions
- Prepare the poached eggs and keep them warm.
- In a double boiler, whisk the egg yolks and lemon juice until pale and frothy.
- Slowly drizzle in the melted butter while whisking continuously until the sauce thickens.
- Season with salt and pepper to taste.
- Remove from heat and add a few drops of truffle oil, adjusting to your preference.
- Grill or pan-fry the Canadian bacon until heated through.
- To assemble, place a slice of Canadian bacon on each toasted English muffin half, followed by a poached egg.
- Drizzle the truffle hollandaise sauce generously over each egg.
- Serve immediately.
Notes
- Poaching eggs can be a delicate process. Use fresh eggs for best results and add a splash of vinegar to the water to help the eggs hold their shape.
- **personal tip**. if you use a fine mesh stainless steel strainer it will also help to drain out any excess water/egg whites
- When making the hollandaise sauce, ensure the heat is gentle to avoid curdling the eggs. Whisk continuously and remove from heat if necessary.
- garnish with some smoked salmon or sliced avocados
- Truffle oil is potent, so add a few drops at a time to the hollandaise sauce, tasting as you go until you reach the desired truffle flavor.
Nutrition
Serving: 1gCalories: 614kcalCarbohydrates: 29gProtein: 31gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 605mgSodium: 1086mgPotassium: 434mgFiber: 2gSugar: 1gVitamin A: 1442IUVitamin C: 2mgCalcium: 115mgIron: 3mg
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