Eggs Benedict
Toasted English muffins topped with Canadian bacon, perfectly poached eggs, and a velvety homemade hollandaise sauce. A classic brunch centerpiece that is easier than it looks.
Ingredients
- 4 English muffins, split and toasted
- 8 slices Canadian bacon slices
- 8 large eggs
- 2 tbsp white vinegar
- 3 large egg yolks
- 1/2 cup unsalted butter, clarified or melted
- 2 tbsp fresh lemon juice
- 1/8 tsp cayenne pepper
- 1/2 tsp kosher salt
- 2 tbsp fresh chives, thinly sliced
Instructions
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1
Make the hollandaise: In a heatproof bowl set over a pot of barely simmering water, whisk 3 large egg yolks with 2 tbsp fresh lemon juice and 1 tablespoon of cold water until thick and pale, about 3-4 minutes.
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2
Remove the bowl from heat and very slowly drizzle in the warm 1/2 cup clarified or melted unsalted butter, whisking constantly, until a thick smooth sauce forms. Season with 1/2 tsp kosher salt and 1/8 tsp cayenne pepper. Keep warm over the warm water.
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3
Warm 8 slices Canadian bacon slices in a skillet over medium heat for 1-2 minutes per side until lightly browned. Set aside.
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4
Bring a wide, shallow pot of water to a gentle simmer. Add 2 tbsp white vinegar. Crack each egg into a small cup. Stir the water to create a gentle swirl, then slide an egg into the center. Poach 8 large eggs for 3-4 minutes until whites are set and yolks are still runny. Drain on paper towels.
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5
Place toasted 4 split and toasted English muffins cut-side up on plates. Lay 2 slices of Canadian bacon on each muffin half.
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6
Top each with a poached egg, then generously spoon hollandaise sauce over the top.
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7
Garnish with 2 tbsp thinly sliced fresh chives and an extra pinch of cayenne. Serve immediately.