Eggs Benedict
15 min
20 min
This classic breakfast or brunch dish features poached eggs and Canadian bacon served on toasted English muffins, all generously topped with a rich hollandaise sauce.
2 servings
3 egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
Cayenne pepper or hot sauce, to taste (optional)
4 eggs
1 tablespoon white vinegar
2 english muffins or toast, split
4 slices of Canadian bacon or ham
Butter, for spreading on muffins (optional)
Chives, finely chopped (optional)
Make the hollandaise sauce
In a blender, blend the yolks and lemon juice to create the base for the hollandaise sauce. This can optionally be done in a double boiler on a gentle simmer with whisking instead of blending to reduce curdling.
Slowly pour in the melted butter while blending. The sauce should thicken and become creamy. If it becomes too viscous, add a little warm water or lemon juice to thin it out.
Season to taste with cayenne pepper or hot sauce.
Poach the eggs
Prepare a large saucepan with at least four inches of water and bring it to a gentle simmer. Add the vinegar to help the egg whites set.
Gently slide the eggs into the simmering water. It helps to crack the eggs into a small bowl or ladle, bring the vessel to the surface of the water, and then drop the egg in that way. While cooking, take a spoon and stir the water into a little whirlpool; this can help displace the excess egg whites, giving the poached eggs a cleaner, firmer appearance. Cook for 3-4 minutes.
Remove the eggs with a slotted spoon and place them on a paper towel-lined plate to drain.
Assemble
Halve the muffins and toast them. Optionally butter both halves. You could substitute the muffins with any kind of spongey bread.
In a skillet on medium heat, cook the Canadian bacon or ham until slightly browned.
Place a slice of Canadian bacon on each toasted muffin half, top with a poached egg and a generous amount of hollandaise sauce. Garnish with cut chives and more cayenne pepper if desired.