Classic Eggs Benedict Recipe

Scribbled Underline

Ingredients needed

– 6 large eggs – 3 English muffins – 6 slices Canadian bacon – 2-3 tablespoons unsalted butter – 1 tablespoon white vinegar

– 4 egg yolks room temperature – 1 tablespoon freshly squeezed lemon juice – Pinch of cayenne pepper or a splash of hot sauce – Salt and pepper – ½ cup unsalted butter melted – Fresh chives and/or parsley

HOLLANDAISE SAUCE:

Slice open the muffins. Spread both sides with butter and place on a baking sheet. Add the Canadian bacon next to the muffins if you want to cook both at the same time. Broil for 3-4 minutes.

Step 1:

Combine the egg yolks, lemon juice, salt, pepper, cayenne pepper, or hot sauce in a blender or food processor. Melt butter in a heatproof bowl in the microwave. Drizzle 1/2 cup of hot melted butter while the blender is running so the egg mixture emulsifies, forming a thick and creamy hollandaise sauce.

Step 2:

Bring a 4-quart pot of hot water to a rapid boil and add a splash of vinegar. Crack each egg into a small bowl.

Step 3:

Once the water starts to boil, turn it off or reduce it to very low heat. Use a spoon to swirl the water into a “tornado”. While the water is swirling, drop one egg into the center of the pot.

Step 4:

Cook for 3 1/2 minutes.

Step 5:

Lift the soft poached egg from the water using a slotted spoon. Blot the excess water on a paper or kitchen towel.

Step 6:

Add a slice of Canadian bacon to 3 of the toasted English muffin halves, followed by a poached egg.

Step 7:

Drizzle the hollandaise sauce over the homemade eggs Benedict and sprinkle with paprika or fresh herbs.

Step 8:

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