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Eggs Benedict

Perfectly poached eggs on toasted English muffins with Canadian bacon, draped in silky homemade hollandaise sauce. The gold standard of brunch.

BreakfastAmericanMedium

15 min

Prep

20 min

Cook

35 min

Total

Servings

Medium

Difficulty

Instructions

Make the hollandaise: whisk egg yolks and lemon juice in a heatproof bowl over barely simmering water until thickened, about 3 minutes. Slowly drizzle in the melted butter while whisking constantly. Add cayenne and salt. Remove from heat and cover to keep warm.

Tip: Keep the water at a bare simmer. If the eggs scramble, you started too hot. Add a splash of cold water if it starts to curdle.

Bring a large pot of water to a gentle simmer. Add white vinegar. Create a gentle whirlpool with a spoon and slip eggs in one at a time. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon to a paper towel.

While eggs poach, warm the Canadian bacon in a skillet over medium heat for 1 minute per side. Toast the English muffins.

Assemble: place a muffin half on each plate, top with Canadian bacon, then a poached egg. Spoon hollandaise generously over the top. Garnish with chives and a pinch of cayenne.

Nutrition per Serving

520kcal

Calories

28g

Protein

26g

Carbs

34g

Fat

Fiber

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Eggs Benedict

Ingredients

For the hollandaise

Instructions

Nutrition per Serving

Tags

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