Name: Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 large eggs; 4 slices Canadian bacon or ham; 2 English muffins, split and toasted; 1 tablespoon white vinegar; Chopped fresh chives or parsley, for garnish; Salt and pepper, to taste; 3 large egg yolks; 1 tablespoon lemon juice; 1/2 cup unsalted butter, melted; Pinch of cayenne pepper; Salt, to taste

Instructions

Fill a saucepan with a few inches of water and bring it to a gentle simmer over low heat.
In a heatproof bowl that fits snugly on top of the saucepan (without touching the water), whisk together the egg yolks and lemon juice until smooth.
Slowly drizzle in the melted butter while whisking constantly to create a creamy emulsion.
Continue whisking until the sauce has thickened, about 5-7 minutes. Season with cayenne pepper and salt to taste. Remove from heat but keep the bowl over the warm water to stay gently heated.
In a separate large skillet, heat water over medium heat and bring to a gentle simmer. Add the white vinegar and swirl the water gently with a spoon.
Crack one egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water with the spoon, then carefully slide the egg into the center of the whirlpool.
Poach the egg for about 3-4 minutes for a soft yolk. Repeat with the remaining eggs.
While the eggs are poaching, heat a separate skillet over medium-high heat. Add the Canadian bacon slices and cook until lightly browned and heated through, about 2 minutes per side.
To assemble, place a toasted English muffin half on a plate, followed by a slice of Canadian bacon.
Using a slotted spoon, carefully remove a poached egg from the water, draining excess water, and place it on top of the bacon.
Spoon a generous amount of hollandaise sauce over the poached egg.
Garnish with chopped chives or parsley, and season with salt and pepper to taste.

Ingredients

Instructions

Nutrition Facts