Eggs Benedict W/ Hollandaise* Recipe
Make Eggs Benedict W/ Hollandaise* Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggs Benedict
Hollandaise Sauce
Method
Eggs Benedict Assembly
- 1
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon or ham until heated through and slightly crispy (about 2-3 minutes per side). Set aside.
- 3
Poach the Eggs
In a large pot, bring water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide them into the water one at a time. Poach the eggs for about 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain.
- 4
Hollandaise Sauce Preparation
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat until fully melted. Remove from heat and let cool slightly.
- 6
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt.
- 7
- 8
Season the Sauce
Add a pinch of cayenne pepper for a hint of spice, then taste and adjust seasoning if necessary.
