Eggs Benedict

Cuisines

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Recipe

Ingredients

4	large eggs
2	English muffins, split
4 slices	Canadian bacon
1 tablespoon	white vinegar
1/2 cup	unsalted butter
3 large	egg yolks
1 tablespoon	lemon juice
1/2 teaspoon	salt
1/8 teaspoon	cayenne pepper
—	chopped fresh parsley for garnish

Instructions

1. 1 Fill a large saucepan with about 3 inches of water and bring to a gentle simmer. Add the vinegar.
2. 2 Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks are still soft. Remove with a slotted spoon and set on a paper towel.
3. 3 In a separate pan, melt the butter over low heat. In a blender, combine egg yolks, lemon juice, salt, and cayenne pepper. Blend on medium speed until mixed.
4. 4 With the blender running, slowly drizzle in the hot melted butter until the sauce is thick and creamy. Adjust seasoning if necessary.
5. 5 Toast the English muffin halves until golden brown.
6. 6 In a skillet over medium heat, cook the Canadian bacon slices until lightly browned on both sides.
7. 7 Place a slice of Canadian bacon on each English muffin half, top with a poached egg, and spoon over the hollandaise sauce.
8. 8 Garnish with chopped parsley and serve immediately.