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Eggs Benedict Recipe

Ingredients: For Eggs Benedict: – 2 English muffin – 4 large egg – 4 slices Canadian bacon – Vinegar, just a splash For the Hollandaise sauce: – 4 tablespoons butter – 4 egg yolk – 2 teaspoons lemon juice, or lime juice – 1 tablespoon heavy whipping cream – Salt and pepper (to taste)

Instructions: For the Hollandaise sauce: 1. Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.

Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process, adding a spoonful at a time of hot butter to the egg mixture. 

Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds.

Remove from heat and set aside. It will thicken as it cools. Stir well and add another splash of cream, if needed, to thin.

Fill a medium-sized pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. 

Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).

Crack one egg into a small cup (I use a measuring cup). Lower the egg into the simmering water, gently easing it out of the cup.

Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.

While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.




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