Can You Make Hollandaise Sauce Ahead of Time

Eggs Benedict for a Crowd

December 8, 2017

Photograph by Chelsie Craig, styling by Judy Mancini

We tackled every chemical element of the classic eggs Bridegroom recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yeah—it'south all here. This recipe comes together in under an hour and much of it can be prepped in accelerate, leaving you free to entertain.

Ingredients

12 servings

Eggs

12

large eggs

Hollandaise Sauce

i¼

cups (2½ sticks) unsalted butter

3

large egg yolks

two

tablespoons plus 1 teaspoon fresh lemon juice

¾

teaspoon (or more) kosher salt

Pinch of cayenne pepper

Assembly

vi

English muffins, carve up

12

slices cooked ham, thinly sliced (about 12 ounces)

Kosher table salt, freshly ground pepper

1

tablespoon thinly sliced chives

Cayenne pepper (for serving)

Preparation

Eggs

Step 1

Fill a large pot 3-quarters full with h2o and bring to a bare simmer. Fix a big basin of ice water and identify virtually stove.

Step 2

Working i at a time, crevice egg into a fine-mesh sieve set up over a small bowl and shake gently to allow the more liquid part of egg white to laissez passer through. Gently transfer egg to a medium basin (eggs are more resilient than you think, just be careful not to break the protective ring of egg white surrounding yolk). This step might sound insane, but it eliminates the sparse tentacle-like strands of egg whites that form when the egg hits the hot water.

Photo by Ted Cavanaugh

Stride 3

In one case you have 6 strained eggs in bowl, gently position basin over pot of simmering h2o and, one at a time, skid each egg into pot. Cook eggs, gently encouraging each to rotate with a slotted spoon so they cook evenly, until whites are fix and yolks are notwithstanding runny, three minutes. Transfer to ice bath and let cool (you'll reheat them later on).

Pace four

Skim off and discard any foam or bits of egg white in pot. Return h2o to a bare simmer. Repeat poaching process with remaining 6 eggs.

Step 5

Do Ahead: Eggs can be poached 1 day ahead. Store in ice bathroom in refrigerator.

Hollandaise Sauce

Step vi

Heat butter in a medium bucket over low until melted. Set up bated ¼ cup melted butter for assembly. Transfer remaining butter to a small liquid measuring loving cup.

Step seven

Fill a blender pitcher with very hot h2o and let sit 3 minutes to warm blender (this will forbid the sauce from separating). Drain pitcher; dry out well. Blend egg yolks and lemon juice in blender but to combine. With the motor running, slowly stream in melted butter in liquid measuring cup until hollandaise is thickened, glossy, and stake yellow. Transfer to a medium basin; stir in salt and cayenne. Sense of taste and arrange seasoning, if needed (it will need a fair corporeality of salt to balance the acidity and fat). If sauce seems too thick, thin with 1–two Tbsp. warm water and adjust seasoning as needed.

Step 8

Do Ahead: Hollandaise can be made ane hr ahead. Transfer to a heatproof container, cover tightly with plastic wrap, and set in a minor saucepan of very hot water to keep warm. Whisk until smooth before serving.

Assembly

Step 9

Preheat oven to 450°. Arrange English language muffins, cut side upwards, on a sheet tray. Brush with reserved ¼ cup melted butter. Toast muffins until golden chocolate-brown effectually edges, half-dozen–8 minutes.

Step 10

Split ham amongst muffins. Return canvass tray to oven and toast until ham is warmed through, about 1 infinitesimal. Transfer muffins to a large platter.

Step eleven

To reheat eggs, bring a large pot of water to a bare simmer. Remove each egg from ice bath and lower into pot, and then turn off heat. Cook eggs 1 minute, then gently transfer to a paper towel-lined sheet tray to drain.

Step 12

Place i poached egg atop ham. Flavour eggs with table salt and blackness pepper. Spoon hollandaise sauce over. Top with chives and cayenne.

How would y'all rate Eggs Benedict for a Crowd?

Reviews (7)

Back to Elevation

• Sorry Molly - I don't know what I'm doing wrong, but I've tried this 3 times and the hollandaise just breaks. The hope of this recipe is so loftier, but I recollect I'm going to have to go back to arm cramps over a double boiler.

• Xcellemt recipe great fourth dimension saver

• I didn't bother with the egg straining role. I make poached eggs ofttimes. I just rotate them in the humid water and so that the strings are minimal. I and so remove them from the water with a slotted spoon, let them drain a few seconds on a paper towel, and then set up them on the ham with any string underneath. They tin't be seen and if by chance they can exist seen, they won't be seen once you lot spoon the sauce over. If you're doing them in advance, just cut the strings off earlier yous heat them the second fourth dimension.

• I'm not a hollandaise expert, only I thought it tasted really proficient once it mixed with the egg yolk. And information technology was incredibly piece of cake. I didn't need to embrace it and identify in hot h2o, keeping the sauce on top of my oven while it pre-heated and the muffins toasted kept information technology pretty warm. The poached eggs besides turned out perfect. They were the all-time part. I did make them most 6 hours in advance. I strained the egg, but I didn't bother placing all the eggs in another bowl earlier poaching. I went direct from strainer to simmering pot. All eggs cooked for between iii-4.5 min, and they all turned out the same. I didn't want to dingy another bowl! Speaking of dishes, I didn't utilize a new dish to grab the strained egg either. I used some already dingy dish from breakfast. And when re-heating the eggs, I placed the eggs on my serving platter on the paper towel, and then I assembled on my blistering canvass, dried off my platter, then plated (rather than using a plate just to dry the re-heated eggs). Finally, I merely made certain to exit a i/4 of melted butter in my measuring cup later on streaming into blender, rather than set aside in accelerate in however another dish. Is information technology but me who is crazy near dishes? If and so, sorry! Peachy recipe, but if you lot don't have a dish washer be careful. So many dishes if followed exactly as written!

• The Poached eggs were definitely not foolproof and I don't recommend this method of putting them in the same bowl and and then separating because it'south hard to give each yolk the right amount of white as yous slide them in. My sauce didn't thicken, but that was probably just my mistake.

• I am an Eggs Benedict connoisseur. I am extremely picky, I detest it. I pay summit dollar for a delicious hollandaise sauce (secrets in the sauce) with that said I thought I would surprise wifey this morning with a prissy breakfast since we had leftover smoked Salmon. I made the sauce per video and recipe word for discussion, dressed the homemade biscuits (no English muffins in home) with smoked Salmon, poached eggs,Hollandaise sauce, cayenne, capers and a couple of thinly sliced red onion. This is the style it's served at a high-end restaurant. Information technology looked lovely, the eggs were perfect only I did not like the Hollandaise sauce. To me, it was likewise much lemon. I am non sure what is missing. I served wifey and she loved information technology. I had a basin of cereal, big sighs. I will requite it one more try when I am feeling audacious and use less lemon...I appreciate your video and recipe. But for now, I'll proceed to pay top dollar for my honey Eggs Benedict & Salmon. Angel from The Bay

• I made this for half-dozen. Really expert process for getting everyone served together. I did not make ahead only will side by side time. Yous just keep the cooked eggs in the melted ice water in the frig for a solar day or two, put them in warm to hot water for about 45 seconds and place the Canadian salary. This is fifty-fifty an easier method for toasting the muffins and heating the bacon. Straining the eggs is a real bonus on serving presentation and they don't melt as long either. For ease, the eggs should be broken, strained, and kept separate otherwise the whites all want to mix together.

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Source: https://www.bonappetit.com/recipe/eggs-benedict-for-a-crowd

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