Easy Eggs Benedict
ID: e381bc29...
A classic brunch favorite featuring toasted, fork-split English muffins, savory browned Canadian bacon, perfectly poached eggs, and a rich, velvety homemade Hollandaise sauce.
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🍳 Cooking Flow
Prepare the Hollandaise sauce by whisking melted butter into egg yolks, lemon juice, and spices. → Pan-fry the Canadian bacon until browned and toast the fork-split English muffins. → Poach the eggs in gently simmering water with a touch of vinegar for 3 to 5 minutes. → Assemble by layering English muffins, bacon, poached eggs, Hollandaise sauce, and fresh chives.
Cooking Steps
Brief Cooking Order
Prepare the Hollandaise sauce by whisking melted butter into egg yolks, lemon juice, and spices. → Pan-fry the Canadian bacon until browned and toast the fork-split English muffins. → Poach the eggs in gently simmering water with a touch of vinegar for 3 to 5 minutes. → Assemble by layering English muffins, bacon, poached eggs, Hollandaise sauce, and fresh chives.
Introduction
A classic brunch favorite featuring toasted, fork-split English muffins, savory browned Canadian bacon, perfectly poached eggs, and a rich, velvety homemade Hollandaise sauce.
Step 1
Melt 1/4 cup (56g) of unsalted butter in a small saucepan over medium heat, then set aside.
Step 2
Separate 4 egg yolks into a medium bowl, reserving the whites for another use like meringue.
Step 3
Whisk the egg yolks vigorously until they turn a pale yellow color and thicken slightly.
Step 4
Whisk in 1 tbsp of fresh lemon juice to help thicken the mixture, followed by 1/4 tsp of salt, 1/8 tsp of cayenne pepper, and 1/8 tsp of ground black pepper.
Step 5
Slowly drizzle the warm melted butter into the yolk mixture in a thin, steady stream while whisking constantly until the Hollandaise sauce becomes thick and creamy. Set the sauce aside.
Ingredients List
Important Notes
Using very fresh eggs is key for poaching as their whites hold together much better in the water.
Ensure the poaching water is kept at a gentle simmer; a rapid boil will break the egg whites apart.
Splitting English muffins with a fork instead of a knife preserves the texture and creates great nooks and crannies to catch the sauce.
If you are concerned about raw egg yolks, you can purchase pasteurized eggs or pasteurize them at home using a warm water bath before making the sauce.
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