Chopper: Eggs Benedict Recipe
Classic composed with a generous pour of hollandaise over poached eggs on an English muffin.
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Ingredients
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Eggs Benedict Components
Hollandaise Sauce
Method
Eggs Benedict Assembly
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until heated through and slightly crispy. This should take about 2-3 minutes per side.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and drain on a paper towel.
Hollandaise Sauce Preparation
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until completely liquid. Keep warm.
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and lemon juice until pale and thick.
Season the Sauce
Add salt and a pinch of cayenne pepper to the hollandaise sauce, whisking to combine. Keep warm until ready to serve.
Final Assembly
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon. Top with a poached egg and generously drizzle with hollandaise sauce.
Serve Immediately
Serve the Eggs Benedict immediately, garnished with additional cayenne pepper if desired.