Eggs Benedict with Homemade Hollandaise

Eggs Benedict with homemade hollandaise sauce is a brunch favorite, combining toasted English muffins, crisp Canadian bacon, poached eggs, and creamy hollandaise. This indulgent dish is a staple on breakfast menus. The success lies in well-poached eggs and a velvety sauce. It’s enjoyed for special brunches or as a luxurious breakfast treat that offers a delightful dining experience.

Ingredients

• 4 whole english muffins, split and toasted
• 8 slices canadian bacon, cooked
• 8 whole eggs
• 1 cup unsalted butter
• 3 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup water
• 1 tablespoon white vinegar

Instructions

1. To make the hollandaise sauce, combine egg yolks, lemon juice, cayenne pepper, and salt in a blender. Blend until smooth.
2. Melt the butter in a small saucepan over medium heat until hot and foamy.
3. With the blender running, slowly stream the hot butter into the egg yolk mixture until thick and creamy.
4. For poached eggs, bring a large pot of water to a simmer. Add vinegar, then crack eggs carefully into the water. Poach for 3-4 minutes until whites are set but yolks remain runny.
5. Toast English muffins and place a slice of Canadian bacon on each half.
6. Top each muffin half with a poached egg, drizzling hollandaise sauce over.
7. Serve immediately.

Keywords: Poached Eggs, Hollandaise Sauce, Brunch Favorite, BreakfastDish, American

Spice Rack: Cayenne Pepper, White Vinegar

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