RECIPE
Classic
Eggs Benedict
🥠Brunch Tip
The secret to a perfect hollandaise is patience! Keep the heat low and whisk continuously to prevent the eggs from curdling. Use a splash of lemon juice for brightness.
Ingredients
- 4 Large Eggs
- 2 English Muffins (Split and toasted)
- 4 Slices of Canadian Bacon or Ham
- For Hollandaise: 3 Egg Yolks, 100g Butter (Melted), 1 tbsp Lemon juice
- Salt and Cayenne pepper
- Fresh Chives (for garnish)
Instructions
- Prepare Hollandaise: Whisk egg yolks and lemon juice in a bowl over a pot of simmering water. Slowly drizzle in melted butter while whisking until thick. Season with salt and cayenne.
- Poach Eggs: Simmer water with a splash of vinegar. Carefully slide eggs into the water and cook for 3-4 minutes until the whites are set but yolks are runny.
- Cook Ham: Lightly pan-fry the Canadian bacon or ham until warm and slightly crispy.
- Assemble: Place a slice of ham on each toasted muffin half. Carefully top with a poached egg.
- Serve: Spoon a generous amount of hollandaise sauce over each egg. Garnish with chopped chives and serve immediately.