Eggs Benedict Recipe

Inspired by Orphan

Time30m

Serves2

Poached eggs, ham, and hollandaise on an English muffin

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Ingredients

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1
Prepare the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are browned on both sides, about 3-4 minutes. Remove from heat and set aside.
2
Toast the English Muffins
While the bacon is cooking, toast the halved English muffins until golden brown. Keep warm.
3
Poach the Eggs
Fill a medium saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and place them on a plate lined with paper towels.

4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and lightens in color, about 3-5 minutes.
6
Incorporate the Butter
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy. Season with cayenne pepper and adjust salt to taste.

7
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of the cooked Canadian bacon. Top with a poached egg and generously spoon the hollandaise sauce over the top.
8
Serve Immediately
Serve the Eggs Benedict immediately while warm, garnished with additional cayenne pepper or fresh herbs if desired.