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Eggs Benedict with Hollandaise
American

Eggs Benedict with Hollandaise

Toasted English muffins topped with Canadian bacon, perfectly poached eggs, and a silky blender hollandaise. A brunch icon said to have originated at Delmonico's in New York.

30 min
Total time
4
Servings
15 min
Prep
15 min
Cook
advancedbreakfast
Source: Classic American brunch

Ingredients

4 servings
  • 4 English muffins, split
  • 8 slices Canadian bacon
  • 8 large eggs, for poaching
  • 30 ml white vinegar, for the poaching water
  • 3 large egg yolks, for the hollandaise
  • 15 ml fresh lemon juice
  • 115 g unsalted butter, melted and hot
  • 0.5 g cayenne pepper
  • 3 g salt

Make it your way

Instructions

Plan my prep
  1. Step 1.For the hollandaise, blend the egg yolks, lemon juice, salt, and cayenne in a blender for 5 seconds.
  2. Step 2.With the blender running on low, drizzle in the hot melted butter in a thin steady stream until thick and emulsified; keep warm.
  3. Step 3.Bring a wide saucepan of water to a bare simmer and add the vinegar.
  4. Step 4.Crack each egg into a small cup, then slide gently into the simmering water and poach 3 minutes for runny yolks.
  5. Step 5.Lift the poached eggs out with a slotted spoon and drain on a kitchen towel.
  6. Step 6.Toast the split English muffins until golden.
  7. Step 7.Warm the Canadian bacon in a dry skillet over medium heat, 1 to 2 minutes per side.
  8. Step 8.Place two muffin halves on each plate and top each with a slice of Canadian bacon.
  9. Step 9.Set a poached egg on each muffin half.
  10. Step 10.Spoon warm hollandaise generously over the eggs, dust with a little cayenne, and serve immediately.

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