Eggs Benedict with Hollandaise
Poached eggs on toasted muffins with Canadian bacon and silky hollandaise sauce. Whisking the yolks over gently simmering water, not boiling, is what stops the hollandaise from scrambling as it thickens.
Ingredients
Instructions
Make hollandaise: whisk egg yolks with lemon juice over a bowl of simmering water until thick and pale.
Remove from heat and slowly whisk in melted butter until emulsified. Season with salt and cayenne.
Fry Canadian bacon in a pan until golden. Keep warm.
Bring a wide pan of water to a gentle simmer. Add vinegar. Crack eggs into cups and slide in gently.
Poach eggs 3 minutes until whites are set but yolks are still runny. Drain on paper towel.
Place bacon on muffins, top with poached egg and spoon over hollandaise.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.