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Per serving
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- 1
Make hollandaise
In a blender, blend egg yolks and lemon juice for 30 seconds. With blender running, slowly stream in melted butter. Add cayenne and salt. Keep warm in a bowl over warm water.
- 2
Poach eggs
Bring a large pot of water to a gentle simmer. Add vinegar. Crack each egg into a small cup, then gently slide into water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with slotted spoon.
- 3
Toast muffins
While eggs poach, toast English muffins until golden brown.
- 4
Assemble
Place two muffin halves on each plate. Top each with a slice of Canadian bacon, a poached egg, and generous spoonful of hollandaise sauce.
- 5
Garnish and serve
Sprinkle with fresh chives and paprika. Serve immediately.
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Eggs Benedict
Created by: Gather
Ingredients
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- 1 tbsp white vinegar
- 8 large eggs
- 4 English muffins, split
- 8 Canadian bacon or ham, warmed
- 1 tbsp fresh chives, chopped
- paprika for garnish
Instructions
- Make hollandaiseIn a blender, blend egg yolks and lemon juice for 30 seconds. With blender running, slowly stream in melted butter. Add cayenne and salt. Keep warm in a bowl over warm water.
- Poach eggsBring a large pot of water to a gentle simmer. Add vinegar. Crack each egg into a small cup, then gently slide into water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with slotted spoon.
- Toast muffinsWhile eggs poach, toast English muffins until golden brown.
- AssemblePlace two muffin halves on each plate. Top each with a slice of Canadian bacon, a poached egg, and generous spoonful of hollandaise sauce.
- Garnish and serveSprinkle with fresh chives and paprika. Serve immediately.
Notes & Tips
The blender method makes hollandaise foolproof! Traditional methods risk breaking the sauce. Adding vinegar to the poaching water helps the egg whites set quickly. Fresh eggs poach better than old ones.