Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite.
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Even for adventurous home cooks, there are some dishes that seem best left to the professionals. Eggs Benedict is one that many amateurs would slide into this category; but according to Stephen Stewart, executive chef at Moss Creek on Hilton Head Island, the breakfast and brunch stalwart is an approachable indulgence made at home — so long as you know what to prioritize and what common mistakes to avoid.
Traditionally comprised of toasted English muffins, seared Canadian bacon, poached eggs, and hollandaise sauce, eggs Benedict strikes fear in the heart of home cooks due to the fickle nature of that last ingredient — the sauce. But as anyone who’s enjoyed a spectacular rendition of the dish knows, it’s the hollandaise that makes eggs Benedict taste like the indulgent dish that it can be.
“The most important component is the sauce,” Chef Stewart acknowledges. “The buttery hollandaise not only enhances the poached eggs and Canadian bacon but also adds a balance of acidity and creaminess that ties all the elements together. It provides the dish’s signature richness and depth of flavor.”
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For those who aren’t deterred and wish to make Stewart’s hollandaise sauce, we’ve included the recipe below. But before you give it a go, the chef insists on two key things. First, use fresh, room-temperature ingredients. Second, whisk the egg yolks and lemon juice over gentle heat while slowly incorporating the melted butter — this is key to achieve a smooth and stable sauce. “Do not rush the process!” he says.
Beyond that, a standout eggs Benedict simply relies on using exceptional ingredients, specifically farm fresh eggs and artisanal English muffins. When it comes to poaching the eggs, Chef Stewart likes to add a splash of white vinegar to the pot of water, which helps the eggs hold their shape as they cook. Crack the eggs into a small bowl first, then slide them into the pot while using a spoon to create a whirlpool of simmering water. That whirlpool ensures that the egg whites wrap around the yolk for what Stewart describes as “a beautifully shaped poached egg.”
Don’t be afraid to substitute the Canadian bacon for other meat options, either. In the chef’s opinion, lobster or crab — seafood options that he refers to as “sexier proteins” — pair beautifully with the dishes rich flavors. If you choose to go that route, you may want to adjust the ingredients in your hollandaise. “Consider infusing the sauce with lemon zest to enhance the seafood’s natural sweetness,” the chef suggests. “Additionally, a hint of Old Bay seasoning or fresh herbs like dill can add an extra layer of sophistication, making the sauce not only rich but also perfectly suited to the refined taste of the seafood.”
