Classic Eggs Benedict
Indulge in breakfast luxury with our Classic Eggs Benedict creation. This recipe celebrates the harmonious union of flavors and textures, resulting in a breakfast masterpiece that's perfect for special occasions or lazy weekend mornings.
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon or ham
- Fresh chives or parsley for garnish (optional)
- Butter or oil for poaching eggs
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.
Place the bowl over a pot of simmering water (double boiler) and continue to whisk constantly.
Slowly drizzle in the melted butter while whisking vigorously until the sauce thickens and is smooth.
Remove from heat, and season with cayenne pepper and salt. Keep warm.
Fill a saucepan with water and bring it to a gentle simmer.
Add a splash of vinegar to the simmering water (this helps the egg whites coagulate).
Carefully crack each egg into a small bowl or ramekin.
Create a gentle whirlpool in the simmering water using a spoon and slide one egg into the center. Allow it to poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk.
While the eggs are poaching, warm the Canadian bacon or ham slices in a skillet over medium heat until heated through.
To assemble, place a slice of Canadian bacon on each toasted English muffin half.
Carefully remove the poached eggs from the simmering water with a slotted spoon and place one on top of each bacon-covered muffin half.
Spoon hollandaise sauce generously over each poached egg.
Garnish with fresh chives or parsley if desired.
Serve the Classic Eggs Benedict hot, ideally with a side of sautéed spinach or roasted asparagus. It's a breakfast or brunch delight that perfectly balances the richness of the hollandaise sauce with the simplicity of poached eggs.