Eggs Benedict
Eggs Benedict
Eggs Benedict might very well be the single best brunch dish, and with this recipe a classic, restaurant-worthy version with freshly poached eggs and a quick and easy hollandaise comes together in less than an hour. Hollandaise recipe courtesy of Belly Full.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
4
Total time: 45 minutes
Ingredients
- 4 english muffins, split and toasted
- 8 slices canadian bacon, warmed
- 8 eggs
- 1 tablespoon distilled white vinegar
- 1 teaspoon paprika
- 4 large egg yolks
- 1/2 cup heavy cream
- 2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 pinch of cayenne pepper
- 1/2 cup unsalted butter
Directions
- Fill a large pot with water, bring to a gentle simmer and add vinegar. While the water is coming up to temperature, crack each egg into its own ramekin.
- Gently drop three to four eggs at a time into the water. Cook for three to five minutes, until whites are set and yolks are creamy.
- Remove eggs from the water and set them on a clean kitchen towel to dry.
- Place a slice of Canadian bacon atop each English muffin half and top with an egg, a couple spoonfuls of hollandaise and a pinch of paprika.
- Heat butter in the microwave for about 1 minute, or until melted and hot, but not boiling.
- In a blender, add the egg yolks, cream, lemon juice, mustard, and cayenne to taste; cover and blend for about 10 seconds.
- Then turn it back on and slowly drizzle in the melted butter until fully incorporated and thickened.
- Taste and adjust flavor to your liking.