A classic brunch featuring poached eggs, Canadian bacon, toasted muffins, and creamy hollandaise sauce.
# Ingredient List:
→ Hollandaise Sauce
01 - 3 large egg yolks
02 - 1 tablespoon freshly squeezed lemon juice
03 - 4 tablespoons unsalted butter, melted and warm
04 - 1/2 teaspoon Dijon mustard (optional)
05 - Pinch of cayenne pepper
06 - Salt, to taste
→ Eggs Benedict
07 - 4 large eggs
08 - 2 English muffins, split and toasted
09 - 4 slices Canadian bacon
10 - 1 tablespoon white vinegar (for poaching)
11 - Butter, for toasting (optional)
12 - Chopped chives or parsley, for garnish (optional)
# Cooking Directions:
01 - In a heatproof bowl over gently simmering water, whisk egg yolks and lemon juice until thickened and doubled in volume. Slowly drizzle in melted butter while whisking continuously until the sauce becomes thick and creamy. Incorporate Dijon mustard if using, cayenne pepper, and salt to taste. Remove from heat and keep warm.
02 - Lightly butter the English muffin halves and toast them until golden brown. Set aside.
03 - In a skillet over medium heat, sear Canadian bacon slices for 1 to 2 minutes per side until warmed through and lightly browned.
04 - Fill a medium saucepan with 2 to 3 inches of water and bring to a gentle simmer. Add white vinegar. Crack each egg into a small bowl. Create a gentle vortex in the water and slide eggs in one at a time. Poach for 3 to 4 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels.
05 - Place a toasted English muffin half on each plate. Top each with a slice of Canadian bacon, followed by a poached egg. Generously spoon warm hollandaise sauce over the top and garnish with chopped chives or parsley if desired. Serve immediately.
