Classic Eggs Benedict
A New York brunch institution, poached eggs and Canadian bacon on toasted English muffins, blanketed in a classic hollandaise sauce.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Split and toast both English muffins. Slice all Canadian bacon. Clarify the butter by melting and skimming. Gather egg yolks, cold water, lemon juice, cayenne, salt, and chives.
Build 1
Place 4 egg yolks and 2 tbsp cold water in a heatproof bowl over barely simmering water without touching. Whisk vigorously 3–4 minutes until pale, thick, and doubled in volume. Remove from heat.
Build 2
Slowly drizzle warm clarified butter into yolks while whisking constantly until thick and glossy. Whisk in 2 tbsp lemon juice and cayenne, season with salt. Keep warm over hot water off the heat.
Sear
Heat a dry pan over medium heat. Cook Canadian bacon 1–2 minutes per side until lightly browned. Transfer to a warm plate.
Poach
Bring a wide shallow pan of water to gentle simmer with 2 tbsp white wine vinegar. Create a whirlpool with a spoon, slide each of the 4 eggs in one at a time. Poach 3 minutes until whites set and yolks remain runny.
Plate
Set toasted muffin halves on warm plates. Top each with Canadian bacon, then a poached egg. Spoon hollandaise generously over eggs, scatter fresh chives on top, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.