Huevos Benedictinos Recipe

Directions for Huevos Benedictinos

1. 1

   Prepare the Hollandaise Sauce

   In a heatproof bowl, whisk together egg yolks and lemon juice until pale and frothy. Place the bowl over a pot of simmering water, making sure the bowl doesn't touch the water. Gradually whisk in melted butter until the sauce thickens. Season with salt and white pepper. Remove from heat and keep warm.

2. 2

   Poach the Eggs

   Fill a large saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

3. 3

   Prepare the Muffins and Bacon

   While the eggs are poaching, split the English muffins in half and toast them until golden brown. In a skillet, cook the Canadian bacon over medium heat until warmed through.

4. 4

   Assemble the Dish

   On each toasted muffin half, place a slice of Canadian bacon. Top with a poached egg and spoon over the hollandaise sauce. Garnish with chopped chives.

5. 5

   Serve

   Serve immediately while hot, and enjoy your classic Huevos Benedictinos!