Traditional Eggs Benedict

Discover the deliciousness of Traditional Eggs Benedict, a timeless brunch favorite featuring perfectly poached eggs, savory Canadian bacon, and creamy hollandaise sauce atop a toasted English muffin. This classic dish is perfect for a leisurely weekend brunch, impressing guests with its rich flavors and elegant presentation.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 2

Ingredients

4 large eggs

2 English muffins, split and toasted

4 slices Canadian bacon

1 tablespoon white vinegar

1/2 cup unsalted butter

3 large egg yolks

1 tablespoon lemon juice

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

Chopped fresh chives, for garnish

Instructions

1. Fill a large saucepan with 3 inches of water and bring to a simmer. Add vinegar.

2. Crack eggs individually into small bowls. Gently slide each egg into the simmering water. Poach for 3-4 minutes, until whites are set and yolks are soft.

3. Remove eggs with a slotted spoon and drain on paper towels.

4. In a skillet over medium heat, cook Canadian bacon until lightly browned on both sides. Keep warm.

5. To make hollandaise sauce, melt butter in a saucepan. Whisk egg yolks, lemon juice, salt, and cayenne in a heatproof bowl over gently simmering water.

6. Slowly whisk in melted butter until sauce is thickened and smooth.

7. To assemble, place a slice of Canadian bacon on each muffin half.

8. Top with a poached egg and spoon over hollandaise sauce.

9. Garnish with chives and serve immediately.

Storage

Store leftover hollandaise sauce in an airtight container in the refrigerator for up to 2 days.

Reheating

To reheat hollandaise sauce, gently warm it in a heatproof bowl over simmering water, whisking constantly.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.