Eggs Benedict Recipe

Ingredients:

• 4 English muffins, split and toasted
• 8 slices of Canadian bacon
• 8 large eggs
• 2 tablespoons white vinegar
• 1/2 cup unsalted butter, melted
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

Instructions:

1. Begin by preparing the hollandaise sauce. In a small saucepan, melt the butter over low heat. Set aside.
2. In a blender or food processor, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend on high speed for 20 seconds or until the mixture lightens in color.
3. Gradually add the melted butter to the mixture, blending until the sauce is thick and creamy. Keep the sauce warm over low heat.
4. To poach the eggs, fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a simmer over medium heat.
5. Break an egg into a small bowl or cup. Carefully slide the egg into the simmering water. Repeat with the remaining eggs. Poach the eggs for 3 to 4 minutes, until the whites are set but the yolks are still runny.
6. While the eggs are poaching, heat a medium skillet over medium heat. Add the Canadian bacon to the skillet and cook for 2 to 3 minutes on each side, until lightly browned.
7. To assemble, place a toasted English muffin half on each plate. Top each one with a slice of Canadian bacon, followed by a poached egg. Spoon the hollandaise sauce over the eggs and serve immediately.

Verdict:

This Eggs Benedict recipe is a classic brunch dish that never disappoints. It’s a great way to impress your guests, and the hollandaise sauce is what makes this dish really special.

Serving Suggestions:

Eggs Benedict is typically served with hash browns or home fries on the side. You can also serve it with fresh fruit for a lighter option. A mimosa or Bloody Mary would make the perfect accompaniment for this brunch dish.