Eggs Benedict

🧂 Ingredients

• 8 Large Eggs(For poaching. Ensure they are fresh for best results.)
• 4 English Muffins(Split horizontally.)
• 8 slices Canadian Bacon(About 1/4 inch thick.)
• 1 cup Unsalted Butter(Clarified butter is ideal for hollandaise, but melted unsalted butter works well. Keep it warm but not hot.)
• 3 Large Egg Yolks(For hollandaise. Ensure they are at room temperature.)
• 1 tbsp Fresh Lemon Juice(Adds brightness to the hollandaise.)
• 1 tbsp White Vinegar(Optional, for poaching water to help whites set.)
• to taste Salt(For poaching water and seasoning.)
• to taste Black Pepper(Freshly ground, for seasoning.)

👨‍🍳 Instructions

1. 1

   Prepare the Hollandaise Sauce: In a heatproof bowl set over a saucepan of barely simmering water (a double boiler), whisk together the 3 egg yolks and 1 tablespoon of lemon juice. Whisk constantly until the mixture is pale yellow and slightly thickened. Slowly drizzle in the warm, melted butter, whisking continuously. The sauce should emulsify and become thick and creamy. If it becomes too thick, whisk in a teaspoon of warm water. Season with salt and a pinch of white pepper to taste. Keep warm over the double boiler, whisking occasionally, ensuring it doesn't overheat or scramble.

   ⏱️ 15 minutes
2. 2

   Toast the English Muffins: Split the English muffins horizontally and toast them until golden brown and slightly crisp. You can do this in a toaster, under the broiler, or in a dry skillet. Gently warm the Canadian bacon slices in a skillet over medium heat until heated through and lightly browned on the edges. Avoid overcooking, as they can become tough.

   ⏱️ 5 minutes
3. 3

   Poach the Eggs: Fill a wide, shallow pan with about 3 inches of water. Add 1 tablespoon of white vinegar (optional) and a generous pinch of salt. Bring the water to a gentle simmer over medium heat – you should see small bubbles rising from the bottom, but no rolling boil. Crack each egg into a small ramekin or cup, then gently slide them into the simmering water, being careful not to overcrowd the pan (poach in batches if necessary). Cook for 3-4 minutes, or until the egg whites are set but the yolks are still runny. Gently remove the poached eggs with a slotted spoon and drain on a paper towel-lined plate.

   ⏱️ 5 minutes
4. 4

   Assemble and Serve: Place a toasted English muffin half on each plate. Top with two slices of warm Canadian bacon. Carefully place a poached egg on top of the bacon. Generously spoon the warm hollandaise sauce over each egg, allowing it to cascade down the sides. Garnish with a sprinkle of freshly ground black pepper and a pinch of paprika if desired. Serve immediately.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the best hollandaise, use clarified butter or ensure your melted butter is warm but not hot to prevent scrambling the yolks.
• ✓Don't skip the vinegar in the poaching water; it helps the egg whites coagulate quickly, resulting in a neater poached egg.
• ✓The key to a perfect Eggs Benedict is a runny yolk. Cook the eggs just until the whites are set.
• ✓If your hollandaise sauce breaks (separates), try whisking in a tablespoon of hot water or another egg yolk over low heat to bring it back together.

🔄 Variations

• Eggs Florentine: Substitute sautéed spinach for the Canadian bacon.
• Eggs Royale: Use smoked salmon instead of Canadian bacon.
• Spicy Benedict: Add a dash of hot sauce to the hollandaise or serve with sliced jalapeños.

🥗 Nutrition

Per serving