Ingredients
Scale
- For the Eggs Benedict:
- 4 large eggs
- 2 English muffins, split
- 4 slices Canadian bacon (or ham)
- Butter, for toasting
- Fresh chives or parsley, for garnish (optional)
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice (freshly squeezed)
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Hollandaise Sauce:
-
- In a heatproof bowl, whisk together the egg yolks and lemon juice until light and frothy.
- Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water.
- Slowly drizzle in the melted butter while whisking constantly, until the sauce thickens and doubles in volume.
- Remove from heat and season with salt, pepper, and a pinch of cayenne pepper (if using). Keep warm while you prepare the rest of the dish.
- Poach the Eggs:
- Fill a large skillet or pot with about 3 inches of water and bring to a gentle simmer. Add a splash of vinegar (optional, to help the eggs hold their shape).
- Crack one egg into a small bowl or ramekin. Gently slide the egg into the simmering water. Repeat with the remaining eggs.
- Cook for 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and place them on a paper towel-lined plate to drain.
- Toast the English Muffins:
- While the eggs are poaching, toast the English muffin halves until golden brown. Lightly butter them if desired.
- Cook the Canadian Bacon:
- In a skillet over medium heat, cook the Canadian bacon slices for 1-2 minutes per side until warmed through and slightly crispy.
- Assemble the Eggs Benedict:
- Place two toasted English muffin halves on a plate. Top each half with a slice of Canadian bacon, followed by a poached egg.
- Spoon hollandaise sauce generously over the eggs. Garnish with chopped chives or parsley if desired.
- Serve Immediately:
- Eggs Benedict is best enjoyed fresh and warm. Serve with a side of roasted potatoes, fresh fruit, or a simple green salad.