Breakfast & Brunch
Perfect Eggs Benedict with Hollandaise
★★★★★ 4.8 (198 reviews)
Difficulty: Medium
#eggs
#brunch
#french
#classic
Silky poached eggs resting on Canadian bacon and toasted English muffins, crowned with a rich, buttery hollandaise. The ultimate weekend brunch dish, mastered at home.
Ingredients
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- 1 tbsp white wine vinegar
- 3 egg yolks
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 200g unsalted butter, melted
- Salt and cayenne pepper
- Fresh chives for garnish
Method
- For hollandaise, whisk yolks, lemon juice and mustard in a heatproof bowl over barely simmering water until pale and doubled in volume.
- Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly, until thick and creamy. Season with salt and cayenne. Keep warm.
- Bring a large pan of water to a gentle simmer. Add vinegar. Create a gentle whirlpool and slide in eggs one at a time. Poach 3-4 minutes.
- Toast English muffins. Warm Canadian bacon in a dry pan. Assemble: muffin, bacon, poached egg, hollandaise.
- Garnish with snipped chives and a dash of paprika.
