Indulge in the classic brunch dish of Eggs Benedict, featuring poached eggs atop toasted English muffins, Canadian bacon, and a rich hollandaise sauce. This elegant recipe is perfect for special occasions or a luxurious weekend breakfast.
Ingredients:
• 4 English muffins, split and toasted
• 4 slices Canadian bacon
• 4 large eggs
• 1 tablespoon white vinegar
• Fresh chives or parsley, chopped (for garnish)
For the Hollandaise Sauce:
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and pepper, to taste
• A pinch of cayenne pepper (optional)
Instructions:
1. Prepare the Hollandaise Sauce:
– In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and slightly thickened.
– Place the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
– Gradually whisk in the melted butter until the sauce is thick and creamy.
– Season with salt, pepper, and cayenne pepper (if using). Remove from heat and set aside.
2. Cook the Canadian Bacon:
– In a skillet over medium heat, cook the Canadian bacon for about 2-3 minutes on each side until warmed through and slightly crispy. Remove from heat and set aside.
3. Poach the Eggs:
– Fill a saucepan with water and add the white vinegar. Bring to a gentle simmer.
– Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.
– Using a slotted spoon, remove the eggs and drain on a paper towel.
4. Assemble the Eggs Benedict:
– On each toasted English muffin half, place a slice of Canadian bacon.
– Carefully place a poached egg on top of each muffin half.
– Drizzle with the prepared hollandaise sauce and garnish with chopped chives or parsley.
5. Serve immediately and enjoy this delightful brunch classic!
Aprile's Kitchen 