Eggs Benedict with White Truffle Hollandaise Sauce
Decadent Eggs Benedict with White Truffle Hollandaise Sauce and truffle infused eggs! Truffle infused butter gives the smooth, silky hollandaise sauce an elegant flavor. The truffle infused egg also adds a classy twist to the traditional eggs Benedict entrée.
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Servings: 4 Servings
Calories: 423kcal
Ingredients
For the White Truffle Hollandaise Sauce:
- 1/2 cup white truffle infused butter 1 cube butter melted
- 3 whole egg yolks
- 1 tablespoon Dijon mustard
- 1/2 fresh lemon juice
- Sea salt and pepper to taste
For the Eggs Benedict:
- 2 English muffins fork split
- 4 truffle infused eggs
- 8 slices Canadian bacon
- Garnish with chopped parsley and white truffle slice optional
Instructions
Prepare the poaching water:
- Fill a large saucepan with 3 or 4 inches of water. The pan should be large enough to comfortably poach 4 eggs without crowding them. Heat the water on medium-high heat until small bubbles appear on the sides and bottom of the saucepan. Reduce the heat to low and keep at a simmer.
For the Truffle Hollandaise Sauce:
- Using a mini-food processor or a blender, add the egg yolks, mustard, lemon juice and process for 30 seconds.In a small saucepan set over medium heat, add the truffle infused butter and heat slowly until it is melted and just begins to foam. Transfer the melted butter to a small pitcher or pourable container.
- With the processor running, slowly, drizzle the melted butter through the lid opening into the egg mixture. Continue processing and drizzling until all the butter has been incorporated. About 3 minutes.
- The egg mixture will begin to emulsify and thicken. If it becomes thicker than you like, thin with a tablespoon or more of water (or lemon juice) to the desired consistency. Stop the motor and add salt and pepper to taste and whiz again for a second or two.
- Transfer the hollandaise sauce into a small pitcher, set the pitcher in a dish of hot tap water to keep warm.
To Poach the Eggs:
- Break the infused eggs, one at a time into a fine-mesh strainer, swirl the egg around allowing the watery liquid to drain off. Transfer the eggs into individual small custard dishes. Tip each egg into the simmering water and poach for 3 to 4 minutes or until desired doneness.
Meanwhile:
- Heat the Canadian bacon in a skillet until warm. Toast and butter the English muffins and place on 4 plates. Add a tablespoon of truffled hollandaise sauce to each half of muffin and place 2 slices of Canadian bacon on each serving.
- When the eggs are cooked, remove them one at a time with a slotted spoon, blot the underside of the spoon to remove the excess water and slide the egg onto the bacon.
- Spoon another 1 tablespoons of the warm hollandaise sauce over each egg, crumble or grate a bit of truffle on the tops with a small truffle slice if desired. Sprinkle with snipped parsley,and serve immediately.
Notes
- Fresh Oregon truffles are in season from December through February. They can be purchase online with fast delivery. They are also available preserved in jars in upscale grocery stores or also online.
- It is helpful to have the muffins split and the salmon slices separated before beginning the hollandaise sauce.
- The muffins should only be lightly toasted. Do not toast them crisp.
- Adding a couple tablespoons of table salt to the poaching water will keep the eggs from sticking to the bottom of the pan.
- The Hollandaise Sauce will make one cup, 16 tablespoons
- The Hollandaise sauce will keep for 1 or two days in a covered container and stored in the refrigerator. It can be reheated by setting it in hot (not boiling) water.
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Nutrition
Serving: 1egg Benedict | Calories: 423kcal | Carbohydrates: 36g | Protein: 20g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 274mg | Sodium: 685mg | Fiber: 2g | Sugar: 18g