Eggs Benedict: Brunch Perfection
Delight in the sophistication of our Eggs Benedict! Featuring perfectly poached eggs nestled atop toasted English muffins, each bite is adorned with savory Canadian bacon and topped with rich, velvety hollandaise sauce. This iconic brunch dish offers a harmonious blend of flavors and textures that elevate your dining experience. Whether you're celebrating a special occasion or simply treating yourself to a luxurious brunch, Eggs Benedict is the epitome of classic elegance and culinary delight.
- 4 egg • yolks
- 1 tablespoon • lemon juice
- 1/2 cup • unsalted butter, melted
- • Salt and cayenne pepper, to taste
- 4 • eggs
- 2 • English muffins, split
- 4 slices • Canadian bacon
- • White vinegar
- Hollandaise Sauce:
In a metal bowl over a pan of simmering water, whisk the egg yolks and lemon juice until thickened. Slowly add the melted butter while continuing to whisk until the sauce is thick. Season with salt and cayenne pepper.
- Poach Eggs:
Bring a pot of water to a simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the water. Cook for about 3 minutes, until the whites are set but the yolks are still runny.
- Prepare English Muffins and Bacon:
Toast the English muffins and warm the Canadian bacon in a skillet.
- Assemble:
Place a slice of bacon on each muffin half, top with a poached egg, and drizzle with hollandaise sauce.