Eggs Benedict
HOW TO MAKE
Eggs Benedict is a delicious open-faced English muffin sandwich. Topped with a perfectly poached egg, Canadian bacon, and a rich and creamy hollandaise sauce, it's a favorite.
WHAT YOU NEED
Canadian bacon eggs white vinegar English muffins butter egg yolks lemon juice salt cayenne pepper
In skillet, cook Canadian bacon slowly, turning occasionally, until browned on both sides.
1
Add 3 egg yolks, a tablespoon of lemon juice, and 1/2 teaspoon salt in a blender. Process medium high speed for 20-30 seconds, until the egg mixture is light in color.
2
Turn blender down to lowest setting and slowly drizzle in the hot melted butter, while continuing to blend.
3
Crack each egg into four separate bowls. Bring a large saucepan of water to a boil, then add the vinegar. Bring back to a boil, then lower the heat to a low simmer.
4
Working with one egg at a time slide into the barely simmering water. Turn off the heat, cover the pan, and let sit for 4 minutes.
5
Once you’ve added the last egg to the poaching water, begin toasting your English muffins.
6
Assemble: Butter English muffin. Add slice of Canadian bacon. Add poached egg. Pour Hollandaise over the egg. Sprinkle with fresh chopped parsley and serve immediately.
7
Eggs Benedict is usually a dish that is reserved for special occasions and they are wonderful for breakfast or brunch. While it looks complicated, it’s actually an easy recipe!
Timing is everything. Keeping everything warm while other elements are cooking can be challenging, but the results are worth it.
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