Eggs Benedict
A brunch classic featuring velvety hollandaise, poached eggs, and crisp English muffins with savory Canadian bacon.
Equipment
- Whisk
- Double boiler or heatproof bowl
- Slotted spoon
- Medium saucepan
- Toaster or oven broiler
- Small frying pan
Ingredients
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter melted
- Pinch of cayenne pepper optional
- Salt to taste
For the Assembly:
- 4 English muffins split and toasted
- 8 slices Canadian bacon or ham
- 8 large eggs
- 1 tablespoon vinegar for poaching eggs
- Chopped chives or parsley for garnish
Instructions
Hollandaise Sauce:
- In a heatproof bowl, whisk egg yolks and lemon juice until frothy.
- Place the bowl over simmering water and whisk continuously.
- Slowly add melted butter while whisking to emulsify.
- Season with cayenne and salt; keep warm.
Poaching Eggs:
- Bring water to a simmer in a saucepan; add vinegar.
- Crack eggs into a bowl and gently slide them into the simmering water.
- Cook 3-4 minutes until whites are set; remove with a slotted spoon.
Assembly:
- Toast English muffins until golden and warm Canadian bacon in a frying pan.
- Layer each muffin half with Canadian bacon and a poached egg.
- Top generously with hollandaise sauce and garnish with chives or parsley.
Notes
For best results, serve immediately to enjoy the full flavors and textures of this dish.