Eggs Benedict Recipe

Ingredients

• 4 English muffins, split and toasted
• 8 slices Canadian bacon
• 8 large eggs
• 1/2 cup unsalted butter, melted
• 3 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon salt
• 1 pinch cayenne pepper
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 200 degrees F (95 degrees C).
2. Place the toasted English muffins onto a baking sheet and top each half with a slice of Canadian bacon.
3. Poach the eggs: bring a large pot of water to a boil. Crack one egg into a small bowl and carefully slip the egg into the water. Repeat with remaining eggs. Reduce heat to low and let cook for 3-5 minutes, or until the white is set but the yolk is still soft.
4. While the eggs are cooking, make the hollandaise sauce: in a blender, blend the egg yolks, lemon juice, salt and cayenne until frothy. With the blender running, slowly pour the melted butter in a steady stream until the mixture is thick and creamy.
5. Remove the eggs from the water with a slotted spoon and place them on top of the Canadian bacon. Spoon the hollandaise sauce over the eggs and garnish with chopped parsley.
6. Keep the finished eggs Benedict warm in the preheated oven while you repeat with the remaining ingredients.
7. Serve immediately and enjoy!

Verdict and Serving Suggestions

Eggs Benedict is a classic breakfast dish that is always sure to impress. With its rich hollandaise sauce and perfectly poached eggs, it’s a restaurant-quality meal that you can easily make at home. Serve it with a side of crispy hash browns or fresh fruit for a complete breakfast.