Eggs Benedict

Cuisines

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Recipe

Ingredients

	4	Egg , large
	2	English Muffin , split
	4 slices	Canadian bacon
	1 tablespoon	White vinegar
	1/2 cup	Butter , unsalted
	3 large	Egg Yolk
	1 tablespoon	Lemon juice
	1/2 teaspoon	Salt
	1/8 teaspoon	Cayenne pepper
	—	Parsley , chopped fresh, 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.