Prep time: 10 minutes
Cook time: 10 minutes
English muffins, split and toasted
Canadian bacon or ham, cooked
Poached eggs (2 per serving)
Fresh chives or parsley, chopped (for garnish)
For Hollandaise Sauce:
3 large egg yolks
1 tablespoon water
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
Salt and cayenne pepper to taste
Prepare the Hollandaise sauce: a. In a heatproof bowl, whisk the egg yolks, water, and lemon juice together. b. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. c. Gradually drizzle in the melted butter while whisking constantly until the sauce is smooth and creamy. d. Season with salt and a pinch of cayenne pepper. Remove from heat and keep warm.
Poach the eggs: a. Fill a large pot with water and bring it to a gentle simmer. b. Add a splash of vinegar to the water (helps coagulate the egg whites). c. Crack each egg into a small bowl or cup. d. Create a gentle whirlpool in the simmering water and carefully slide each egg into the center. e. Let the eggs poach for about 3-4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to remove them from the water.
Assemble the Eggs Benedict: a. Place the toasted English muffin halves on a plate. b. Top each muffin half with a slice of Canadian bacon or ham. c. Carefully place a poached egg on top of the bacon. d. Spoon a generous amount of Hollandaise sauce over each egg.
Garnish and serve: a. Sprinkle chopped chives or parsley over the Hollandaise sauce for added flavor and color. b. Serve the Eggs Benedict immediately while still warm.