Eggs Benedict with Tarragon and Chive Hollandaise Sauce
- Active Time 25m
- Total Time 25m
- For the Sauce:
- 1/3 cup regular mayonnaise
- 3 large egg yolks
- 2 tablespoons (or more) fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 3 tablespoons boiling water
- 1 teaspoon grated lemon peel
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- For the Eggs Benedict:
- Nonstick vegetable oil spray
- 8 large eggs, poached
- 1 tablespoon vegetable oil
- 8 slices Canadian bacon
- 2 English muffins, split, toasted
FOR THE SAUCE:
Combine first 5 ingredients in processor. Blend 5 seconds. with machine running, carefully pour melted butter down feed tube and process until well-blended.
Transfer sauce to double-boiler set over simmering water. Add 3 tablespoons boiling water and lemon peel to sauce. Whisk until sauce is very hot, about 4 minutes. Whisk in chives and tarragon. Season sauce to taste with salt and pepper.
FOR THE EGGS BENEDICT:
Fill egg poaching pan with enough water to come 3/4-inch up sides of pan. Bring water to simmer. Lightly spray egg poaching cups with cooking spray. Break 1 egg into each cup. Cover and cook until yolks are just set around edges but still loose in center, about 4 minutes. Transfer eggs to warmed plate and repeat with remaining 4 eggs.
Meanwhile, heat oil in large skillet over medium-high heat. Add Canadian bacon and saute until heated through, about 1 minute per side. Place 2 bacon slices atop each toasted English muffin half. Top each with 2 poached eggs. Drizzle with sauce and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
365 calories; 27g total fat; 374mg cholesterol; 600mg sodium; 15g carbohydrates; 1g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .