Eggs Benedict

Eggs Benedict Ingredients

Eggs Benedict is a classic brunch dish that features poached eggs and Canadian bacon on toasted English muffins, all topped with a rich and creamy hollandaise sauce. Originating from the United States, this elegant and indulgent meal is perfect for special occasions or a luxurious weekend brunch.

Directions

1. Hollandaise Sauce:
   • In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened and pale.
   • Place the bowl over a pot of simmering water (double boiler method), making sure the bowl doesn’t touch the water.
   • Slowly drizzle in the melted butter while continuously whisking until the sauce thickens.
   • Season with salt and a pinch of cayenne pepper. Keep the sauce warm.
2. Poached Eggs:
   • Fill a large pot with water and bring to a gentle simmer. Add the white vinegar.
   • Crack one egg into a small bowl. Create a gentle whirlpool in the pot and carefully slide the egg into the center.
   • Poach for about 3-4 minutes, until the whites are set but the yolk is still runny. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining eggs.
3. Assemble:
   • In a skillet, cook the Canadian bacon over medium heat until browned, about 2 minutes per side.
   • Place a slice of Canadian bacon on each toasted English muffin half.
   • Top each with a poached egg.
   • Spoon hollandaise sauce over the eggs and garnish with chopped fresh chives if desired.
   • Serve immediately.