Eggs Benedict with Classic Hollandaise Sauce
A classic brunch dish featuring perfectly poached eggs, crispy Canadian bacon, and creamy hollandaise sauce all atop toasted English muffins.
Equipment
- Saucepan
- Whisk
- Toaster
- Small bowls
- Slotted spoon
Ingredients
For the Hollandaise Sauce
- 4 Egg Yolks Large
- 2 tablespoons Lemon Juice
- 1 cup Melted Butter Unsalted
- 1/4 teaspoon Salt
- Pinch Cayenne Pepper
For the Eggs Benedict
- 4 halves English Muffins
- 4 slices Canadian Bacon
- 4 Eggs Large
- To taste Salt and Pepper
Instructions
Instructions
- Toast the English muffins to a golden brown.
- Prepare the hollandaise sauce: In a heatproof bowl set over a pan of simmering water (double boiler), whisk together egg yolks and lemon juice until pale and thickened. Gradually whisk in the melted butter until smooth and emulsified. Season with salt and cayenne pepper.
- Poach the eggs: Gently simmer water in a saucepan. Crack each egg individually into a small bowl. Create a gentle swirl in the simmering water and carefully slide each egg into the water. Cook for 3-4 minutes for a runny yolk.
- Remove the poached eggs with a slotted spoon and drain on paper towels.
- Place a slice of Canadian bacon on each toasted English muffin half.
- Top each with a poached egg.
- Spoon the hollandaise sauce generously over the eggs.
- Season with salt and pepper to taste, and serve immediately.
Notes
For a richer hollandaise, use clarified butter. You can substitute smoked salmon for the Canadian bacon for a variation.