Eggs Benedict
Poached eggs and Canadian bacon on toasted English muffins, draped in hollandaise made with hot (not just melted) butter and seasoned with salt and cayenne - the hot butter is what allows the sauce to emulsify properly, and cayenne is the traditional finishing touch most simplified versions skip.
⏱ 30 min🍽 2 servings
breakfast
Ingredients
- •2 English muffins, split
- •4 slices Canadian bacon
- •4 eggs
- •3 egg yolks (for hollandaise)
- •1/2 cup butter, melted until hot
- •1 tbsp lemon juice
- •Salt to taste
- •Pinch of cayenne pepper
Steps
- 1.Toast the English muffin halves and warm the Canadian bacon in a skillet.
- 2.Whisk the egg yolks and lemon juice over a double boiler until thickened and doubled in volume, then slowly whisk in the hot melted butter to make hollandaise - the butter needs to be hot, not just melted, or the sauce won't emulsify properly.
- 3.Season the hollandaise with salt and a pinch of cayenne pepper.
- 4.Poach the eggs in barely simmering water with a splash of vinegar for about 3 minutes.
- 5.Assemble each muffin half with bacon, a poached egg, and a generous spoonful of hollandaise.