Ingredients:

  • For the Hollandaise Sauce:
  • 3 large egg yolks, at room temperature
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • 1/2 cup unsalted butter, melted and kept warm
  • For the Poached Eggs:
  • 4 large eggs, very fresh
  • 1 tablespoon white vinegar
  • Water
  • For the Benedict:
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or cooked ham, warmed
  • Optional: Fresh chives, chopped, for garnish

Instructions:

  1. Prepare the Hollandaise Sauce: In a heatproof bowl set over a simmering pot of water (double boiler), whisk egg yolks, lemon juice, salt, and cayenne until pale and thickened.
  2. Emulsify the Hollandaise: Gradually whisk in the melted butter, drop by drop at first, then in a slow, steady stream, until the sauce is thick and smooth. Remove from heat and keep warm.
  3. Prepare the Poaching Water: Fill a wide saucepan with about 3 inches of water. Add vinegar and bring to a gentle simmer.
  4. Poach the Eggs: Crack eggs into individual ramekins. Swirl the simmering water to create a vortex. Gently slip the eggs into the water, one at a time.
  5. Cook the Eggs: Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Use a slotted spoon to remove the eggs and drain on paper towels.
  6. Warm the Ham: Lightly pan-fry or microwave the Canadian bacon/ham slices until warmed through.
  7. Assemble the Benedict: Place toasted English muffin halves on plates. Top with warmed ham, poached egg, and generous spoonfuls of hollandaise sauce.
  8. Garnish and Serve: Garnish with chopped chives, if desired, and serve immediately. This is an eggs benedict recipe that is sure to impress.