Julia Child's Eggs Benedict Recipe

Julia Child's Eggs Benedict Recipe

0 0 1 37 214 June Media 1 1 250 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} Getting the perfect eggs benedict can be hard – whether you’re looking for a recipe or a restaurant, the art of the Benedict is essential. The secret is in the sauce for dishes like this, and you can trust these instructions inspired by Julia Child. 

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Ingredients

  • 1 cup hollandaise sauce
  • Freshly ground pepper
  • 4 warm poached eggs
  • Butter
  • 4 to 8 slices prosciutto, boiled ham, cooked strip bacon, or Canadian bacon
  • 3 large egg yolks
  • For the hollandaise sauce
  • 1 tablespoon fresh lemon juice, or more if needed
  • 1 tablespoon water
  • For the poached eggs
  • Freshly ground white pepper, to taste
  • Salt, to taste
  • 12 to 16 tablespoons (6 to 8 ounces) very soft unsalted butter
  • 2 tablespoons distilled white vinegar, per 2 quarts water
  • 4 large eggs, the fresher the better
  • For the eggs Benedict
  • 4 slices of brioche or home-style white bread, cut into 4-inch rounds, or split and toasted English muffins

Directions

Want to see the entire recipe? Click here Published April 11, 2018.

Leite's Culinaria


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