Eggs Benny Bonanza

eggs benny

Mike is not a fan of his birthday – which is why I’m posting this months later. His request this year, in lieu of a gift, was that I make his two favorite meals to enjoy with him.

Breakfast? Eggs Benny. From scratch.

Not sure if you guys know this, but eggs benedict is weirdly enough one of the hardest things you could ever make at home. Seriously, this dish took me forever and was so stressful. THAT SAID — it was so rewarding, and I will definitely keep this one in my back pocket for special occasions in the future.

First things first — the hollandaise. I reached out to my cousin, a former chef, to get his infamous hollandaise recipe. He made it sound so simple. His exact words (via Facebook, because he now lives in Belgium), were “You just need clarified butter, egg yolks (each yolk holds 2 oz of butter), using a bain-marie just whip your butter into your yolks, keep whipping till done, finish with salt pepper lemon juice. good luck :)”

Who knew the luck was what I needed the most?


Clarified butter… I made a ton. I knew this was going to a be a huge task, so I figured I might make enough to last so that I wouldn’t have to do this again for a while.

After melting a pound of butter in a pan, I spent about 30 minutes skimming off the fats with a teaspoon. I drained off the rest into a jar through a paper towel and a mini strainer (although cheesecloth works too) to collect the final product.


After that? The sauce itself. Again – I made a lot. We were able to eat eggs benny for the next 2 days with the sauce, and it was SO WORTH IT. I estimated given the amount of butter I made that 6 egg yolks would work.  They did (THANK GOD).


Then, I whipped.

And whipped.

And whipped again.


I kept whipping in the bain-marie, but I just couldn’t get the right texture. (PS – a bain-marie is just a bowl sitting in boiling water, a trick I used a ton in NYC when I didn’t have a microwave to melt chocolate for my famous chocolate pie.)

I took it off the heat for 2 minutes and – voila! Hollandaise. Salt, pepper, and we were ready to go.


While I made the hollandaise, Mike was working diligently on poaching the eggs using our sous-vide, our new favorite cooking accessory in the kitchen. Based on this article, we started out at 145 degrees, but after a couple of days we perfected it to about 152 degrees.

With some toasted english muffins (or gluten free bread for my fellow gf friends out there) and your topping of choice (salmon or Canadian bacon) – there you have it! Eggs benny for brunch.

For those who hope to attempt… be wary. Eggs benedict is a tough dish. If you stick through it, it’s SUPER rewarding and totally worth your effort. YOU CAN DO IT!

Always happy to answer any questions about the process, and good luck!cropped-profile_picture_symbol

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