Eggs Benedict

Name: Eggs Benedict
Total time: 35 min
Yield: 4
Ingredients: 4 English muffins; 8 eggs; 8 slices Canadian bacon or ham; 1 tbsp white vinegar; 3 egg yolks; 115 g butter; 1 tbsp lemon juice; to taste salt and cayenne

Poached eggs and ham on toasted muffins topped with buttery hollandaise.

Prep: 10 min
Cook: 25 min
Total: 35 min
Active: 30 min
Serves: 4
Difficulty: Medium
Cuisine: american

Servings4

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Ingredients

4 English muffins, split
8 eggs, for poaching
8 slices Canadian bacon or ham
1 tbsp white vinegar

Hollandaise

3 egg yolks
4 oz butter, melted
1 tbsp lemon juice
to taste salt and cayenne

Steps

Make the hollandaise: whisk the yolks and lemon juice in a heatproof bowl over a pot of barely simmering water until pale and thick.
Slowly drizzle in the melted butter while whisking constantly until it's thick and smooth; season with salt and cayenne, then keep warm.
Bring a pot of water with the vinegar to a bare simmer, swirl the water, and slide in the eggs one at a time to poach for 3 minutes each.
While the eggs poach, toast the muffins and warm the ham in a pan.
Stack a muffin half, ham, and a poached egg, then spoon hollandaise generously on top.
Serve immediately.

Food safety Poached eggs are lightly cooked; use fresh eggs and serve right away.