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Eggs Benedict with Creamy Hollandaise Sauce Recipe
English muffins, Canadian bacon, poached eggs, and hollandaise sauce make up the classic breakfast dish Eggs Benedict. The dish is topped with a creamy hollandaise sauce made with melted butter, egg yolks, lemon juice, salt, and cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Preheat the oven to 200 degrees Fahrenheit.
- Cook the Canadian bacon in a large skillet over medium heat until lightly browned on both sides.
- Bring 2 inches of water to a boil in a large saucepan over medium heat.
- To the simmering water, add the white vinegar.
- Crack the eggs into a small bowl one at a time and gently slide them into the simmering water.
- 3-4 minutes, or until the whites are set but the yolks are still runny, poach the eggs.
- Transfer the eggs to a paper towel-lined plate to drain using a slotted spoon.
- Melted butter, egg yolks, lemon juice, salt, and cayenne pepper should all be combined in a blender.
- Blend until the mixture is smooth and creamy.
- Place a toasted English muffin half on each plate to start.
- A slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce complete the dish.
- Serve immediately, if desired garnished with fresh herbs.
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