Eggs Benedict

Name: Eggs Benedict
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 large Egg Yolks; 8 tbsp Butter, unsalted; melted and warm (1 stick); 1 tbsp Lemon Juice; 1 tbsp Water; 1/4 tsp Kosher Salt; 2 English Muffins, split (4 halves); 4 slices of Canadian Bacon; 4 large Eggs; 1 tbsp White Vinegar, for poaching water; 1 pinch of Cayenne Pepper; Some Kosher Salt, to taste

Classic Eggs Benedict pairs perfectly toasted English muffins and salty Canadian bacon with silky poached eggs and a velvety hollandaise sauce. Bright lemon and a hint of cayenne cut through the richness for an elegant brunch that’s surprisingly easy to pull together at home.

Classic Eggs Benedict pairs perfectly toasted English muffins and salty Canadian bacon with silky poached eggs and a velvety holla... Show more

Traditional American Recipe

Health Grade

D+ · Occasional

Rating

4.5

Time

30 min

Price

1,91 €

Calories

880 kcal

quick

high protein

low carb

low sugar

Method

Make hollandaise

In a heatproof bowl, whisk together the Egg Yolks, 1 tablespoon of Lemon Juice, 1 tablespoon of Water, Kosher Salt, and Cayenne Pepper until smooth and a little foamy. Set the bowl over barely simmering water and slowly drizzle in the warm melted Butter while whisking constantly. Keep going until the sauce is thick, pale, and glossy enough to coat a spoon, about 3 to 5 minutes. Take it off the heat and keep it in a warm spot while you finish the rest.

Simmer poaching water

Fill a wide saucepan with enough plain water to come about 2 to 3 inches deep. Stir in the White Vinegar and a pinch of kosher salt, then bring it to a gentle simmer. You want tiny, lazy bubbles, not a rolling boil.

Toast muffins

Toast the English Muffins cut-side down in a dry skillet over medium heat until the cut sides are golden and crisp, about 2 to 3 minutes. Move them to plates once they're ready.

Warm bacon

In the same skillet, warm the Canadian Bacon until hot and lightly browned, about 1 minute per side. Keep the slices in a single layer so they heat evenly.

Poach the eggs

Crack the Eggs into four small cups, then slide them into the simmering water one at a time. Poach until the whites are set and the yolks are still soft, 3 to 4 minutes, then lift them out with a slotted spoon and let the excess water drip off for a few seconds.

Assemble and serve

Set a slice of warm bacon on each toasted muffin half, top with a poached egg, and spoon the hollandaise generously over everything. Serve immediately while the muffins are crisp and the yolks are still runny.