Rachael Ray: Classic Eggs Benedict With 1-2-3 Hollandaise Sauce

Rachael Ray: Sunny Anderson’s Classic Eggs Benedict With 1-2-3 Hollandaise Sauce

To kick off a brand new season of The Rachael Ray Show, Sunny Anderson wanted to surprise one loyal fan with breakfast. To make things even more awesome, Sunny actually went to the woman’s house, and with the help of her husband, made an incredible breakfast for her to wake up to. The woman came downstairs to find Sunny Anderson in her kitchen making a Classic Eggs Benedict! She truly thought she was sleeping, but Sunny was thrilled to show them both how to make an easy 1-2-3 Hollandaise Sauce to finish the meal. The woman was absolutely delighted and couldn’t possibly imagine a better way to start off her day!

To get Sunny’s incredible breakfast recipe, click next page.

Rachael Ray: Sunny Anderson Classic Eggs Benedict With 1-2-3 Hollandaise Sauce Recipe Ingredients

For the Hollandaise Sauce:

• 2 egg yolks
• 1 stick unsalted butter
• 3 tsp fresh lemon juice

For the Eggs Benedict:

• 4 thick slices Canadian bacon
• 2 English muffins – halved, lightly toasted
• cooking spray
• 1 tbsp finely chopped chives
• 2 tbsp olive oil or butter
• 4 jumbo eggs – poached
• Sunny’s 1-2-3 Hollandaise Sauce
• Hungarian paprika

Sunny Anderson: Rachael Ray Classic Eggs Benedict With 1-2-3 Hollandaise Sauce Recipe Directions

For the Sauce:

1. In a small pot, melt the butter over medium heat
2. Add the lemon juice and yolks to a medium bowl and whisk
3. Slowly pour in the melted butter, continually whisking to incorporate
4. When completely added, season to taste with salt and pepper
5. Let the mixture cool slightly and thicken

For the Eggs Benedict:

1. In a large pan on medium-high heat, add the oil
2. Once hot, add the bacon and sear until charred on one side, then flip and sear on the other side, approximately 5-8 minutes in all
3. In a large pot over high heat, bring at least 4 inches of water to a boil
4. Lower the heat to let the water go at a slow simmer
5. Crack an egg into a small bowl, then spray a ladle with cooking spray
6. Pour the egg into the ladle, then carefully dip the ladle into the simmering water, holding it right above the level of the water to avoid water getting into the ladle
7. Cook like that until a light film of white forms on the egg, then carefully, slowly tilt the ladle into the water, letting the egg pour into the water
8. Dry the ladle and repeat with the other three eggs
9. Cook until the egg whites are opaque, then remove with a slotted spoon, patting the bottom dry
10. Put the muffins on a plate, cut-side up
11. Top with the seared bacon, a poached egg, a little of Sunny’s 1-2-3 Hollandaise Sauce, a dash of paprika, and a sprinkling of chives