Ingredients:
For the Hollandaise Sauce:
3 egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
1/2 teaspoon Dijon mustard (optional)
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
For the Eggs Benedict:
2 English muffins, split and toasted
4 slices Canadian bacon or ham
4 eggs
1 tablespoon white vinegar
Chopped chives (for garnish, optional)
Salt and black pepper (to taste)
---
Instructions:
1. Make the Hollandaise Sauce:
In a heatproof bowl, whisk egg yolks and lemon juice until thick.
Place the bowl over a pot of simmering water (double boiler method) and whisk constantly.
Slowly drizzle in melted butter while whisking until the sauce thickens.
Stir in Dijon mustard, salt, and cayenne pepper. Keep warm.
2. Toast the Muffins & Cook the Bacon:
Toast the English muffins until golden brown.
In a skillet over medium heat, cook the Canadian bacon for 1-2 minutes per side.
3. Poach the Eggs:
Fill a pot with water and bring to a gentle simmer.
Add the vinegar (this helps keep the egg whites together).
Crack an egg into a small bowl, then gently slide it into the water.
Cook for 3-4 minutes until the whites are set but the yolk remains runny.
Remove with a slotted spoon and drain on a paper towel. Repeat for all eggs.
4. Assemble the Eggs Benedict:
Place a toasted muffin half on a plate.
Add a slice of Canadian bacon.
Top with a poached egg.
Spoon warm Hollandaise sauce over the egg.
Garnish with chopped chives, salt, and pepper.
5. Serve Immediately & Enjoy!
Post a Comment