Chardonnay-Poached Eggs Benedict Recipe
For the Chardonnay-Poached Eggs:
- 8 large eggs
- 1 1/2 cups J. Lohr Estates Riverstone Chardonnay
- 2 cups water
- 1 Tbsp. white vinegar
- 1 tsp. salt
For the Hollandaise Sauce:
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter, melted
- 1 Tbsp. freshly squeezed lemon juice
- 1/4 tsp. salt
- 1/4 tsp. cayenne pepper (optional)
- 4 English muffins, split and toasted
- 8 slices Canadian bacon, lightly browned
- Fresh chives or parsley, finely chopped, for garnish
Prepare the Chardonnay-Poached Eggs:
- In a large, deep skillet or saucepan, combine the Chardonnay, water, white vinegar, and salt.
- Bring the mixture to a gentle simmer over medium heat. Crack each egg individually into a small bowl or ramekin.
- Gently slide each egg into the simmering liquid, taking care not to overcrowd the pan.
- Cook for 3-4 minutes for soft yolks, or until the whites are fully set but the yolks are still runny.
- Remove the poached eggs with a slotted spoon, and set them on a paper towel-lined plate to drain.
Make the Hollandaise Sauce:
- In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined.
- Set the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl doesn't touch the water.
- Slowly drizzle in the melted butter while continuously whisking until the sauce thickens and doubles in volume.
- Remove from heat and whisk in the salt and cayenne pepper, if using.
- Keep the sauce warm by covering the bowl with a lid or aluminum foil.
Assemble the Eggs Benedict:
- To assemble, place the toasted English muffin halves on four plates.
- Top each muffin half with a slice of Canadian bacon, followed by a Chardonnay-poached egg.
- Generously spoon the Hollandaise sauce over the eggs, and garnish with fresh chives or parsley.
Serve your Chardonnay-Poached Eggs Benedict immediately, and pair with a glass of J. Lohr Chardonnay for the ultimate Mother's Day brunch experience. Enjoy!