Max's Eggs Benedict Recipe
Make Max's Eggs Benedict 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 Components
Method
Cooking Instructions
- 1
Prepare the Ingredients
Gather all the ingredients and ensure that your workspace is clean and ready for cooking.
- 2
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
- 3
- 4
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Set the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens, about 3-5 minutes.
- 5
Add Butter to the Hollandaise
Gradually whisk in the melted butter until the sauce is smooth and creamy. If the sauce is too thick, add a little warm water to achieve desired consistency. Season with black pepper to taste.
- 6
Poach the Eggs
In a large pot, bring water to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3-4 minutes or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 7
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle generously with the hollandaise sauce and sprinkle with chopped fresh chives.
- 8
Serve
Serve immediately while warm with additional black pepper and chives if desired.
