Eggs Benedict with Lemon Hollandaise Sauce

Indulge in a delightful Eggs Benedict with Lemon Hollandaise Sauce, featuring tender poached eggs atop crisp Canadian bacon and toasted English muffins, all smothered in a rich, lemony hollandaise. This dish demands careful attention to poaching and sauce preparation but rewards with a sumptuously satisfying brunch experience.

Ingredients

• 4 whole english muffins, split and toasted
• 8 slices canadian bacon
• 8 large eggs
• 1 cup unsalted butter, melted
• 2 tbsp fresh lemon juice
• 1/2 tsp salt

Instructions

1. Heat water in a large saucepan until it reaches a gentle simmer. Do not allow it to boil.
2. Combine egg yolks, lemon juice, and salt in a small heatproof bowl. Whisk until well blended.
3. Place the bowl over the saucepan with simmering water, ensuring the bowl does not touch the water. Whisk the egg mixture vigorously.
4. Gradually add melted butter to the egg mixture, whisking constantly to achieve a thick, creamy texture.
5. Gently drop each egg into the simmering water, using a spoon to create a whirlpool for better shape. Cook for 3-4 minutes until the whites are firm but yolks remain runny.
6. Toast English muffins until golden and crisp. Warm Canadian bacon in a skillet or under a broiler.
7. Assemble the dish by placing Canadian bacon on each muffin half, topped by a poached egg.
8. Drizzle hollandaise sauce over each assembled muffin. Serve immediately.

Keywords: Brunch, Poached Eggs, Breakfast, American, Eggs

Spice Rack: Salt

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---