Eggs Benedict
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
Eggs Benedict is a classic brunch dish featuring poached eggs and Canadian bacon on toasted English muffins, drizzled with a rich, creamy hollandaise sauce.
Ingredients
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- 2 tablespoons white vinegar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Chopped fresh chives for garnish (optional)
Instructions
- Step 1: Fill a large saucepan with water and bring it to a gentle simmer, adding the white vinegar.
- Step 2: Crack each egg into a small bowl, then gently slide the eggs one at a time into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks are still soft. Remove with a slotted spoon and set aside.
- Step 3: In a separate skillet, cook the Canadian bacon over medium heat until it is browned on both sides. Set aside and keep warm.
- Step 4: Melt the butter in a small saucepan over low heat. In a blender, combine egg yolks, lemon juice, salt, and cayenne pepper. Blend on high for about 30 seconds until the mixture is smooth.
- Step 5: Slowly drizzle the melted butter into the blender while it is running, blending until the hollandaise sauce is thick and creamy.
- Step 6: Place a slice of Canadian bacon on each toasted English muffin half.
- Step 7: Top each with a poached egg and generously spoon over the hollandaise sauce.
- Step 8: Garnish with chopped fresh chives if desired and serve immediately.
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