Eggs Benedict
Serves 2 · Prep: 15 minutes · Cook: 20 minutes · Total: about 35 minutes
Eggs Benedict is one of those brunch dishes everyone should learn to make, because once you add tax and tip, the craving gets expensive fast.
Ingredients
Hollandaise
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ½ cup unsalted butter
- ¼ teaspoon kosher salt
- Pinch of cayenne or white pepper
- 1 to 2 teaspoons warm water, if needed
Eggs Benedict
- 2 English muffins, split
- 4 slices Canadian bacon or ham
- 4 large eggs
- 1 tablespoon white vinegar
- Chopped chives
- Black pepper
Instructions
- 1
Melt the butter
Melt the butter until hot but not browned.
- 2
Start the hollandaise
Add the egg yolks, lemon juice, Dijon, salt, and cayenne to a tall container. Blend with an immersion blender for about 10 seconds.
- 3
Emulsify the hollandaise
Keep blending while slowly pouring in the hot butter. Blend until the hollandaise is thick and smooth. If it is too thick, add warm water a teaspoon at a time. Keep it warm, but do not place it directly over heat.
- 4
Toast the muffins
Toast the English muffins until golden.
- 5
Warm the bacon
Warm the Canadian bacon or ham in a skillet over medium heat for about 1 minute per side. Place one slice on each muffin half.
- 6
Heat the poaching water
Fill a wide saucepan with about 3 inches of water. Add the vinegar and bring the water to a gentle simmer.
- 7
Poach the eggs
Crack each egg into a small cup. Lower the eggs into the water one at a time. Poach for 3 to 4 minutes, until the whites are set and the yolks are still soft.
- 8
Drain the eggs
Lift the eggs out with a slotted spoon and blot the bottoms on a clean towel.
- 9
Assemble
Place one poached egg on each English muffin half. Spoon hollandaise over the top and finish with chives and black pepper.
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