Southern-Style Eggs Benedict with Homemade Hollandaise Sauce
If you just stuck to the traditional recipe, you would serve your Eggs Benedict with ham, English muffins, a poached egg, and hollandaise sauce. Well, here I was thinking to myself, “why not make a Southern-style Eggs Benedict using a Southern Homemade Biscuit instead of the English muffin, a fried egg in place of the poached egg, and crispy bacon instead of ham?” Then I put my thoughts into action, and voilà! Southern-style Eggs Benedict, plus my homemade hollandaise sauce!
I love this recipe and will make the Southern version every time from now on! It turned out so well that I had to include the recipe in my latest cookbook. It’s quickly become one of my favorite recipes in the Harvest Cookbook, which is just filled to the brim with amazing recipes that you need to check out. Follow that link to get a copy of the book! (Hint: A copy of my Harvest Cookbook plus a nice steaming plate of this Southern-style Eggs Benedict would make a great Mother’s Day gift, don’t ya think?)
Tips for Making and Reheating the Hollandaise Sauce
This homemade hollandaise sauce is an absolute must for Eggs Benedict, and it only takes about 5 minutes to make. It can be a little finicky and difficult to reheat, but I think it is very worthwhile to master. The benefits of this sauce far outweigh the costs. Once you master the sauce, the applications for its use are endless!
Here are few tips to keep in mind while preparing the hollandaise. First, heat the eggs very slowly and gradually while beating them and be careful not to add more butter than the yolks can hold. Secondly, try not to let the eggs get cooked too fast. To prevent this from happening, keep the eye of the oven at the very lowest temperature the entire time. Anytime you feel that the eggs are thickening too fast, remove the pan from the heat.
If you try to remember that yolks can hold a maximum of about 3 ounces of butter, you shouldn’t have a problem with your sauce curdling. I only add a tablespoon of room temperature butter at a time while ensuring each is fully incorporated before adding the next. Once I get a nice silky consistency, I stop adding the butter.
While waiting for the rest of your dish to finish cooking, keep the hollandaise sauce warm by placing the bowl holding the sauce over simmering water. I have found that keeping the sauce warm and reheating the sauce this way gives me the creamiest results.
You can freeze the sauce and add it to béchamel sauce to add richness. You can also serve this sauce over fish, steak, chicken, and vegetables.
This sauce can be stored in the refrigerator for up to 2 days. To reheat, add a few tablespoons of the sauce to a saucepan over very low heat. Gradually add more spoonfuls and beat until you get the consistency you like and the sauce is heated. If it’s too thick, add about a tablespoon of cream.
Southern-Style Eggs Benedict with Hollandaise Sauce
Southern-Style Eggs Benedict
- 12 fresh asparagus spears trimmed
- Kosher salt and freshly ground black pepper
- 8 slices no-nitrate bacon
- 4 halved biscuits (Note: use frozen biscuits to cut down on cooking time)
- 4 eggs
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/2 cup unsalted butter room temperature
- 1 pinch salt
- 1 pinch cayenne pepper
Southern-Style Eggs Benedict
Preheat oven to 425 degrees. Place asparagus on cookie sheet. Drizzle with olive oil and season with salt and pepper. Bake for about 5 minutes or until asparagus is tender.
Meanwhile, in a large sauté pan over medium-high heat, fry 8 slices of bacon. Remove cooked bacon from pan and place on a paper towel, drawing all but about 1 tablespoon of bacon drippings.
Reheat bacon renderings on medium heat. Slowly and carefully crack eggs into the sauté pan with the bacon drippings. Cook over medium until whites are almost opaque. Put lid on sauté pan. Cook until egg whites are fully opaque. Season with a pinch of salt and pepper.
While eggs cook, divide sliced biscuits among 4 plates. Place 2 bacon slices across the sliced biscuits, then layer asparagus, hollandaise sauce, and then top with egg. Serve immediately.
Over a medium-sized sauce pan, whisk together egg yolks water and lemon juice until thick and light yellow. Over low heat, continue mixing fairly quickly. Try not to let the egg yolks cook too fast. You may have to remove it from the heat source every once in a while. The eggs should become frothy and double in volume. When you can see the bottom of the pan between whisking, you are there.
Once mixture has doubled in volume and the eggs are smooth add a tablespoon of soft butter. Whisk continually to emulsify. Add another tablespoon of butter and so on until the sauce has thickened to the consistency you desire. You may not need to use all of the butter.
Season with salt and cayenne pepper. Taste and adjust the seasoning. Serve lukewarm.