Eggs Benedict
Classic Eggs Benedict featuring perfectly poached eggs on toasted English muffins with Canadian bacon, all topped with silky hollandaise sauce and fresh chives.
Equipment
Ingredients
Ingredients
English muffins (split, toasted)
2 piece
eggs (poached)
4 piece
Canadian bacon (fried)
4 slice
butter (melted)
120 g
egg yolks (room temperature)
3 piece
lemon juice (fresh)
15 ml
cayenne pepper
1 pinch
salt
2 g
chives (chopped)
10 g
Instructions
Prepare hollandaise sauce
Melt butter and whisk egg yolks with lemon juice and cayenne pepper to create a smooth, creamy hollandaise sauce.
Toast English muffins
Split and toast the English muffins until golden brown.
Fry Canadian bacon
Fry Canadian bacon slices until lightly browned on both sides.
Poach eggs
Poach eggs in simmering water until whites are set but yolks remain runny.
Assemble and serve
Layer toasted muffins with Canadian bacon, poached eggs, and hollandaise sauce. Garnish with chopped chives.
Original recipe
Storage
Best served immediately. Hollandaise sauce can be kept warm over very low heat for up to 30 minutes
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