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Eggs Benedict with Canadian Bacon and Spinach Recipe

Eggs Benedict with Canadian Bacon and Spinach

Tyler Florence

Recipe courtesy Tyler Florence

Show: How To Boil WaterEpisode: Foolproof Brunch

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on August 23, 2011

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    I am a personal chef, and my "foolproof" hollandaise sauce for the last 20 years uses only 1 stick of butter, and is absolutely delicious every time:

    6 to 8 Large egg yolks
    1 teaspoon Dijon mustard
    4 Tablespoons lemon juice
    1/8 teaspoon salt
    Pinch cayenne pepper
    1 stick butter, boiling
    Blender
     
    In a blender, mix together the egg yolks, mustard, lemon juice, salt and cayenne. In the meantime, melt the butter in a microwave until BOILING. While the blender is running, SLOWLY pour in the boiling butter.  *(This will cook the egg yolks. PERFECT!
     

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  • on July 05, 2010

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    I will never use that nasty package that claims to be Hollandaise Sauce again. This is the bomb, and very easy. My husband kept asking me for Eggs Benedict, so I finally made him this . He said "Thanks for making me feel special." I was thrilled. And I loved it too! It was WAY better than the Eggs Benedict I had at a fancy (& expensive restaurant . Yes, its very buttery, especially when you taste it alone. But when you put it on the Eggs Benedict, it all balances out beautifully. This is now a Very Special Breakfast. Two tips I would add: when you poach the eggs, swirl the water with a spoon. Then pick up your cup with the egg and swirl it over the water in the same direction, and very gently drop the egg in. This helps keep the white together. Also, I was able to reheat the leftover Hollandaise in a double boiler setup, very low heat, whisking from time to time. (Great on veggies or fish.

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  • on February 16, 2009

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    i know how to cook and i have to say that the stuff in the package tastes better. i cut the butter in half and still thought it was way to buttery tasting. bleh

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  • on February 16, 2009

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    Unfortunately I didn't see the show. This recipe is poorly written and impossible to follow. I'm an experienced cook :(

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  • on January 03, 2009

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    I only used 75% of the butter, taste was great but after the blender, I had to put the sauce on a simmering pot and beat in with my hand for a bit to keep the sauce from separating and put it together,. Other than that, I thought the taste was great, I made it for my new year ' s brunch and did 30 of them, received a big wow!!!!!!!

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  • on July 08, 2008

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    I only used the sauce recipe. The Hollandaise came out really good. I used about 1/2 the butter it called for though. It was just too much butter and next time I think I will only make 1/2 the recipe. It yielded alot of sauce and we only needed it for 6 eggs benedict. Will definately make this again. It was super easy and this was the first time trying to make Hollandaise , so I was really pleased I was able to make it at all !!

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  • on April 07, 2008

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    Eggs benedict can be Florentine with the addition of Spinach. And they become Eggs Benny Canadian when made with peameal bacon, and they become Orange eggs benedict with an orange-hollondaise sauce. Clearly Tyler knows more than you do!

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  • on October 07, 2007

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    This overall recipe was good, but I didn't like how the hollandaise sauce tasted a lot like butter. Is there anything you could do to take the spotlight off of the butter taste? Other than that, the recipe is great!

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  • on April 02, 2007

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    Perfect easy hollandaise sauce!! Impossible to mess up! New breakfast favorite

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  • on March 29, 2007

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    i can't believe tyler doesn't know the difference between eggs benedict and florentine. eggs benedict DO NOT contain spinach. anyway, terminology aside, it's a lot of work but pretty yummy change from the usual muffin/bacon/egg combo.

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