Eggs Benedict Recipe
soft poached eggs, Canadian bacon, oven roasted tomatoes, wilted arugula, English muffin, hollandaise
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Ingredients
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Main Ingredients
Hollandaise Sauce
Method
Preparation
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Slice the tomatoes in half, place them on a baking sheet, and drizzle with olive oil. Season with salt and pepper. Roast for 20-25 minutes until tender.
Prepare the Hollandaise Sauce
In a double boiler, whisk the egg yolks and lemon juice together. Gradually add melted butter while whisking until the sauce thickens. Season with salt and cayenne pepper. Keep warm.
Poach the Eggs
Bring a pot of water to a simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
Cook the Bacon
In a skillet over medium heat, cook the Canadian bacon for 2-3 minutes on each side until slightly crispy.
Toast the English Muffins
While everything is cooking, toast the English muffins until golden brown.