Perfect Eggs Benedict

Ingredients

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon lemon juice (fresh)
• ½ cup (1 stick) unsalted butter, melted and warm
• Pinch of salt
• Pinch of cayenne pepper (optional)

For the Benedict:

• 4 large eggs (for poaching)
• 2 English muffins, split and toasted
• 4 slices Canadian bacon (or ham)
• 1 teaspoon white vinegar (for poaching water)
• Fresh chives or parsley (for garnish, optional)

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Instructions

1. Make the Hollandaise Sauce

1. Place egg yolks and lemon juice in a heatproof bowl.
2. Whisk until slightly thickened.
3. Place the bowl over a saucepan with barely simmering water (double boiler method).
4. Slowly drizzle in melted butter while whisking constantly until sauce thickens and turns silky.
5. Season with salt and a pinch of cayenne. Keep warm.

2. Toast and Cook the Base

1. Toast English muffins until golden.
2. In a skillet, lightly brown the Canadian bacon or ham. Set aside.

3. Poach the Eggs

1. Fill a saucepan with water and bring to a gentle simmer.
2. Add 1 teaspoon of vinegar.
3. Crack each egg into a small bowl, then gently slide it into the simmering water.
4. Poach for about 3 minutes for runny yolks, 4 minutes for slightly firmer.
5. Remove with a slotted spoon and drain on paper towel.

4. Assemble

1. Place toasted muffin halves on plates.
2. Top each with Canadian bacon.
3. Add a poached egg on top.
4. Spoon warm Hollandaise over the egg.
5. Garnish with fresh herbs.

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⭐ Pro Tips for Success

• Hollandaise shortcut: Make it in a blender by blending yolks + lemon juice, then slowly pouring in hot melted butter.
• Keep sauce warm: Place in a thermos or keep the bowl over warm water (not direct heat).
• Eggs: Use the freshest eggs possible—they hold their shape better when poached.
• Variations: Try smoked salmon (Eggs Royale), sautéed spinach (Eggs Florentine), or crispy bacon for a twist.