Eggs Benedict is easiest when the sauce is made first and kept warm while the eggs poach. This version serves four; poach the eggs in batches and toast the muffins just before assembling.
Serves: 4
Prep: 15 minutes
Cook: 20 minutes
Ingredients
- 4 English muffins, split
- 8 slices Canadian bacon
- 8 large eggs
- 1 tablespoon white vinegar
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and warm
- 1/4 teaspoon fine salt
- 1 tablespoon chopped chives
Method
- Set a heatproof bowl over a saucepan of barely simmering water, keeping the bowl above the water. Whisk the egg yolks and lemon juice until thickened and warm.
- Whisk in the melted butter in a thin stream. Continue whisking until the sauce is smooth and coats a spoon. Keep warm off the heat; if it thickens, whisk in warm water a teaspoon at a time.
- Toast the muffin halves. In a skillet, warm the Canadian bacon over medium heat for 1 to 2 minutes per side.
- Bring a wide pan of water to a gentle simmer and add the vinegar. Crack each egg into a cup, slip it into the water, and poach for 3 to 4 minutes, until the whites are set. Lift out with a slotted spoon.
- Place bacon on each muffin half, add a poached egg, spoon over hollandaise, and finish with chives.
Variations
Use sautéed spinach instead of Canadian bacon, or add a pinch of cayenne to the sauce. Keep the water at a gentle simmer so the eggs hold their shape.
Storage and reheating
Poached eggs and hollandaise are best made just before serving. Refrigerate leftover sauce promptly and use within a day; rewarm gently over warm water while whisking. Do not leave eggs at room temperature.
For a practical morning plan, read the early-start breakfast prep guide and weekly breakfast grocery list. Add the ingredients to the Lucru Home meal planner before brunch.
