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Eggs Benedict
Eggs Benedict
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Create a decadent brunch favorite: poached eggs on English muffins with Canadian bacon and luscious homemade Hollandaise sauce.
Ingredients:
  • 4 egg yolks
  • 3.5 tablespoons lemon juice
  • 1 tablespoon water
  • 0.125 teaspoon Worcestershire sauce
  • 1 pinch ground white pepper
  • 1 cup butter, melted
  • 1 teaspoon hot water, or more as needed
  • 1/4 teaspoon salt
  • 1 teaspoon distilled white vinegar
  • 8 eggs
  • 8 strips Canadian-style bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened
Instructions:
  • For the Hollandaise sauce: Combine egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in a double boiler over simmering water. Slowly drizzle in melted butter while whisking. If the sauce thickens too much, mix in a teaspoon or two of hot water. Keep whisking until all butter is mixed in. Stir in salt and then remove from heat. Cover to keep warm.
  • To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring it to a gentle simmer with a splash of vinegar. Crack each egg into a small bowl and carefully slide it into the simmering water. Cook for 2 1/2 to 3 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon, gently pat dry, and transfer to a warm plate.
  • Preheat the broiler with the oven rack positioned 6 inches away from the heat source. Cook bacon in a skillet over medium-high heat until browned.
  • Place English muffins on a baking sheet and toast under the preheated broiler.
  • Spread the toasted muffins with creamy butter, add a crispy slice of bacon, then gently place a poached egg on top. Arrange 2 muffins on each plate, generously drizzle with rich Hollandaise sauce, sprinkle with fresh chopped chives, and serve promptly.

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