Eggs Benedict with White Wine Tarragon Hollandaise

by BnB Finder | April 29th, 2014 | Best BnB Bites, Recipes

White Wine Tarragon Hollandaise SauceHere’s a recipe that combines the best of this month’s theme — sauces — with next month’s — breakfast. An elegant version of the classic Hollandaise sauce finishes off the classic breakfast dish Eggs Benedict. If you’ve never made plain poached eggs, let alone Eggs Benny, don’t worry, directions are included. The eight to 12 tablespoons of butter are more easily measured as a stick to a stick and a half. Yes, this is a rich sauce, but that’s why it tastes so good. This comes from 10 Fitch Luxurious Romantic Inn — the name says it all — in Auburn, New York, among the Finger Lakes.


Eggs Benedict with White Wine Tarragon Hollandaise


  1. Tuscan Garlic Bread, sliced
  2. Canadian Bacon
  3. Poached Eggs
Hollandaise Sauce
  1. Yolks from 4-6 large eggs
  2. 8-12 tablespoons butter
  3. 1 shallot finely chopped
  4. 1 tablespoon of white wine vinegar
  5. half of one lemon’s juice
  6. dash or two of Tabasco sauce
  7. splash or two of good white wine
  8. 1/4 cup fresh chopped tarragon
  9. sliced black olives for garnish
  1. To make Hollandaise, whisk 4-6 egg yolks in a metal bowl. Add chopped shallot.
  2. Put over pot filled halfway with boiling water and continue whisking while slowly adding butter one tablespoon at a time until mixture thickens.
  3. If mixture is thickening too quickly, remove from heat and continue whisking.
  4. When all butter is incorporated, add vinegar, lemon juice, Tabasco sauce, white wine & tarragon. Set aside.
  5. Toast garlic bread & sear Canadian bacon on both sides.
To Poach Eggs
  1. Bring eggs to room temperature. Fill large skillet with water to about 1 1/2 inches below rim. Salt the water and stir in about a tablespoon of white vinegar.
  2. Cover and bring water to a boil, then decrease heat to simmer. Crack eggs into a small dish. I do mine four at a time.
  3. Remove lid from water and, using a large slotted spoon, stir the water gently but quickly enough to make a little whirlpool in your pan.
  4. Lower the dish with the eggs to just above the water and tip it so the eggs slip gently into the swirling water. Simmer for 3-5 minutes or until whites are firm but yolks are still soft.
  5. To assemble, place slice of garlic toast on plate and top with seared Canadian bacon. Using a slotted spoon, remove eggs one at a time and rest the spoon briefly on folded up paper towels to remove excess moisture before placing on top of bacon.
  6. Drape with Hollandaise sauce. If you wish, sprinkle sliced olives on top.
  7. We often serve this dish with slices of ripe avocado in the summer.
Think Tasty

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