Recipe courtesy of Disney Auctions Online
Show: The Kitchen
Episode: Brunch It Up
Save Recipe Print
Eggs Benedict
Total:
40 min
Active:
40 min
Yield:
5 servings
Level:
Intermediate
Total:
40 min
Active:
40 min
Yield:
5 servings
Level:
Intermediate

Ingredients

Hollandaise Sauce:
Poached Eggs:
Toasted English Muffins with Smoked Salmon:

Directions

For the hollandaise sauce: Place the white wine vinegar, peppercorns, sliced shallots and tarragon into a pan, bring to the boil and reduce by half. Strain and reserve.

Place a large pot filled partway with water to the boil, then lower and keep at a simmer. Place the egg yolks in a bowl that will fit over the pot of simmering water but not touch the water. Add 1 tablespoon of the reduced vinegar to the eggs and place the bowl on top of the pot, making sure the water does not touch the bottom of the bowl. Beat the eggs with a balloon whisk, occasionally removing the bowl from the heat so the mixture does not become scrambled, until the eggs thicken and double in size.

Remove the bowl from the pot, then whisk a small ladle of the warm clarified butter into the eggs. Continue to gradually add the butter while whisking. If the sauce becomes too thick, add a small amount of warm water. Whisk in the lemon juice and season with salt and pepper. Keep warm.

For the poached eggs: Mix the white wine vinegar, some salt and 5 cups water in a pan, bring to the boil and then bring down to a simmer.

For the toasted English muffins with smoked salmon: Meanwhile, place the English muffin halves into a toaster and toast until golden brown. While the muffins are still warm, spread the softened butter onto the open toasted side of each and layer 1 1/2 ounces of the sliced salmon on each buttered muffin half.

To poach the eggs, crack each egg into an individual small bowl. Use a whisk to gently stir the simmering poaching liquid in a counter-clockwise direction, and pour each egg into the water in the same direction the water is moving. Gently simmer for 1 minute. Remove with a strainer, drain and place onto a garnished English muffin half. (If you are keeping the eggs for later, remove them from the water with a strainer and place immediately in salted ice water. Reheat them in the same cooking water.)

Spoon 2 tablespoons of the hollandaise sauce over each poached egg and garnish with 1/2 teaspoon of the caviar.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

More from:

The Kitchen

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Eggs Over Easy

Recipe courtesy of Alton Brown

Bourbon Slush

Recipe courtesy of Katie Lee

Porcini-Rubbed Roast Beef

Recipe courtesy of Jeff Mauro

Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables

Recipe courtesy of Jeff Mauro

Sunny's Chicken Parm Mini Meatloaf

Recipe courtesy of Sunny Anderson

Sunny's Black Bean and Ham Eggs Benedict

Recipe courtesy of Sunny Anderson

Eggs Benedict

Recipe courtesy of Sandra Lee

Eggs Benedict

Recipe courtesy of David Rosengarten

Eggs Benedict

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword