Eggs Benedict with Creamy Hollandaise Sauce Recipe

Poach Eggs Easily with this Stainless Steel Egg Poacher

Suggested Cookware
Poach Eggs Easily with this Stainless Steel Egg Poacher

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.

Ingredients

1 tablespoon freshly squeezed lemon juice
2 teaspoons white vinegar
1/2 cup unsalted butter, melted
3 large egg yolks
8 large eggs
4 toasted english muffins (split)
8 slices bacon (Canadian)
1/4 teaspoon kosher salt
A pinch of cayenne pepper

Time Needed

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Instructions

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.