Classic Eggs Benedict
A classic Eggs Benedict, complete with creamy hollandaise and perfectly poached eggs, is simple to prepare for an elegant at-home brunch.
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Instructions
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Preheat the oven to 400 F and warm 8 slices of Canadian bacon for 5 to 10 minutes.
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Melt butter until piping hot.
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Warm a blender bowl, then add egg yolks, lemon juice, cayenne, salt, white pepper, and mustard; blend at medium speed.
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While blending, slowly drizzle in the hot melted butter until the sauce emulsifies.
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Bring a large pot of water to a simmer (180 F to 190 F), adding a teaspoon of vinegar and salt.
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Gently crack and tip each egg into the simmering water; cook for 2 to 3 minutes.
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Carefully remove eggs with a slotted spoon, transfer to paper towels, and pat dry.
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Toast and butter English muffins.
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Assemble each muffin half with Canadian bacon, a poached egg, and then hollandaise sauce.
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Garnish with chopped chives and paprika; serve.