Eggs Benedict With Orange Hollandaise Recipe

Cooking Directions

• STEP 1.First, prepare the hollandaise sauce by whisking together egg yolks, orange juice, and lemon juice in a heatproof bowl.
• STEP 2.Place the bowl over a pot of simmering water and continue whisking until the mixture thickens.
• STEP 3.Slowly drizzle in melted butter while whisking constantly until the sauce is smooth and creamy.
• STEP 4.Next, poach the eggs by bringing a pot of water to a gentle simmer and adding a splash of vinegar.
• STEP 5.Carefully crack each egg into a small bowl and gently slide them into the simmering water.
• STEP 6.Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
• STEP 7.While the eggs are poaching, toast the English muffins and cook the bacon until crispy.
• STEP 8.To assemble, place a toasted English muffin on a plate, top with a slice of bacon, and a poached egg.
• STEP 9.Drizzle the orange hollandaise sauce over the eggs and garnish with chopped chives or parsley.
• STEP 10.Serve immediately and enjoy!

Cooking Tips

• To make the hollandaise sauce easier, use a double boiler or a heatproof bowl set over a pot of simmering water.
• Make sure to use fresh eggs for poaching as they hold their shape better in the water.
• For a vegetarian version, you can substitute the bacon with saut茅ed spinach or roasted tomatoes.
• If you're not a fan of orange, you can omit the orange juice from the hollandaise sauce and stick to the classic version.
• To keep the poached eggs warm while you prepare the other components, you can transfer them to a bowl of warm water.

Storage and Serving

• Eggs Benedict is best served immediately after assembly to ensure the eggs are still warm and the hollandaise sauce is creamy.
• Leftover hollandaise sauce can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat the hollandaise sauce, place it in a heatproof bowl over a pot of simmering water and whisk until warmed through.
• If you have leftover poached eggs, you can store them in a container of cold water in the refrigerator for up to 2 days.
• To serve leftover Eggs Benedict, reheat the English muffins and bacon, poach fresh eggs, and warm the hollandaise sauce before assembling.