Eggs Benedict
ID: b66598e3...
A classic, elegant breakfast recipe featuring toasted English muffins topped with warm Canadian bacon, perfectly poached eggs with runny yolks, and a rich, creamy homemade Hollandaise sauce.
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🍳 Cooking Flow
Make the Hollandaise sauce over a double boiler by whisking egg yolks, lemon juice, and slowly drizzling in melted butter until thickened. → Poach the eggs in gently boiling water with vinegar using the whirlpool method for 3 minutes. → Toast the English muffins and lightly brown the Canadian bacon in a buttered skillet. → Assemble by layering the muffin, bacon, poached egg, and topping with warm Hollandaise sauce.
Cooking Steps
Brief Cooking Order
Make the Hollandaise sauce over a double boiler by whisking egg yolks, lemon juice, and slowly drizzling in melted butter until thickened. → Poach the eggs in gently boiling water with vinegar using the whirlpool method for 3 minutes. → Toast the English muffins and lightly brown the Canadian bacon in a buttered skillet. → Assemble by layering the muffin, bacon, poached egg, and topping with warm Hollandaise sauce.
Introduction
A classic, elegant breakfast recipe featuring toasted English muffins topped with warm Canadian bacon, perfectly poached eggs with runny yolks, and a rich, creamy homemade Hollandaise sauce.
Step 1
Prepare two pots on the stove: one saucepan with about an inch of water over low heat (simmering) for the Hollandaise double boiler, and one wide skillet filled halfway with water brought to a gentle boil for poaching eggs.
Step 2
In a heatproof bowl that fits over the saucepan, whisk together 2 egg yolks and a squeeze of fresh lemon juice until pale.
Step 3
Place the bowl over the simmering water. While constantly whisking, slowly drizzle in the melted unsalted butter a little at a time to emulsify.
Step 4
Continue whisking and cooking over the steam for a few minutes until the sauce thickens to a ribbon consistency (it should hold a figure-eight pattern).
Step 5
Remove from heat, season the Hollandaise with salt and cayenne pepper, and stir well. Set aside. Keep a small cup of the warm water nearby to thin it out later if needed.
Ingredients List
Important Notes
Distilled white vinegar is crucial when poaching eggs as it helps the egg whites coagulate and hold their shape.
Always crack eggs into individual small bowls instead of directly into the boiling water to ensure a clean drop.
Hollandaise sauce will continue to thicken as it sits. Keep some of the warm water from the double boiler to whisk in right before serving to thin it back out.
Make sure the bowl for the Hollandaise does not touch the simmering water below; the sauce should cook gently from the steam alone, or the eggs might scramble.
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