Eggs Benedict Recipe
Ingredients
For the Hollandaise Sauce:
3 large egg yolks
1/2 cup unsalted butter (melted)
1 tablespoon lemon juice
Pinch of salt
Pinch of cayenne pepper (optional)
For the Poached Eggs:
4 large eggs
1 tablespoon white vinegar
Water (enough to fill a medium saucepan)
For Assembly:
2 English muffins (split in half)
4 slices of Canadian bacon or ham
Fresh parsley or chives (for garnish)
Step 1: Prepare the Hollandaise Sauce
1. In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened.
2. Place the bowl over a saucepan of simmering water (double boiler setup). Ensure the bowl doesn’t touch the water.
3. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens.
4. Season with salt and cayenne pepper. Remove from heat and set aside.
Step 2: Toast the Muffins and Cook the Bacon
1. Lightly toast the English muffins until golden brown.
2. Heat a skillet over medium heat and cook the Canadian bacon or ham slices until warm and slightly browned.
1. Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar.
2. Crack each egg into a small bowl or ramekin.
3. Swirl the water gently with a spoon to create a whirlpool and carefully slide an egg into the center.
4. Cook the egg for 3–4 minutes until the whites are set, but the yolk remains soft.
5. Use a slotted spoon to remove the egg and place it on a paper towel. Repeat with the remaining eggs.
Step 4: Assemble the Eggs Benedict
1. Place the toasted English muffin halves on a plate.
2. Top each muffin half with a slice of Canadian bacon or ham.
3. Carefully place a poached egg on top of the bacon.
4. Spoon the warm Hollandaise sauce generously over the poached egg.
Step 5: Garnish and Serve
1. Garnish with fresh parsley or chives for added flavor and color.
2. Serve immediately with a side of hash browns, salad, or fresh fruit.
Enjoy your elegant and delicious Eggs Benedict!