Classic Eggs Benedict with Hollandaise Drizzle

Eggs Benedict is a beloved breakfast dish featuring poached eggs, Canadian bacon, English muffins, and hollandaise sauce. Known for its rich and creamy flavors, it’s a popular choice for brunch or special occasions. Key elements include perfectly poached eggs with runny yolks that enhance the buttery hollandaise sauce. This recipe covers each step, from poaching the eggs to preparing the hollandaise sauce, enabling the creation of a restaurant-quality dish at home. Enjoy the harmony of textures and flavors in this delightful meal, whether for a weekend treat or a special breakfast gathering.

Ingredients

• 4 large eggs
• 4 slices canadian bacon
• 2 whole english muffins, split and toasted
• 1 cup butter
• 3 tbsp lemon juice
• 1/4 tsp cayenne pepper
• 1 pinch salt

Instructions

1. Fill a large saucepan with water, add a splash of vinegar, and bring to a simmer over medium heat.
2. Crack one egg into a small bowl and gently slide it into the simmering water. Repeat with remaining eggs.
3. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny.
4. Toast the English muffins until golden brown and set aside.
5. In a skillet over medium heat, cook the Canadian bacon slices for about 2 minutes on each side until they begin to brown.
6. For the hollandaise sauce, melt the butter in a small saucepan over low heat, ensuring it does not burn.
7. In a separate bowl, whisk together the lemon juice, cayenne pepper, and salt until well combined.
8. Gradually add the melted butter to the lemon mixture while whisking continuously to create a smooth and creamy sauce.
9. To assemble, place a slice of Canadian bacon on each toasted English muffin half, top with a poached egg, and drizzle with hollandaise sauce.

Keywords: Poached Eggs, Buttery, Creamy, Breakfast, American

Spice Rack: Cayenne

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