Eggs Benedict
Eggs Benedict is a classic brunch dish featuring poached eggs, Canadian bacon, English muffins, and hollandaise sauce. Here’s a recipe to make it from scratch:
Ingredients:
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon or ham
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and pepper, to taste
- Dash of cayenne pepper (optional)
Instructions:
- Make the Hollandaise Sauce:
- In a heatproof bowl over a pot of simmering water (double boiler), whisk the egg yolks and lemon juice until the mixture thickens.
- Slowly drizzle in the melted butter while whisking until the sauce is creamy.
- Season with salt, pepper, and cayenne if desired. Keep warm.
- Prepare the Eggs and Bacon:
- In a skillet, cook the Canadian bacon until warmed and slightly browned; set aside.
- To poach the eggs, fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape.
- Crack each egg into a small bowl, then gently slide it into the water. Let the eggs cook for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon.
- Assemble the Eggs Benedict:
- Place a slice of bacon on each toasted English muffin half.
- Top with a poached egg, and then spoon the hollandaise sauce over the top.
- Garnish with chopped chives or parsley, if desired, and serve immediately.
Let me know if you’d like tips for making the hollandaise smooth and creamy!
For more cooking inspiration, explore Bacon, Mushroom, and Spinach Frittata and Shakshuka. Browse all our recipes for more ideas.
