Eggs Benedict

Ingredients

For the Hollandaise Sauce:

  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ cup extra virgin olive oil
  • Salt and white pepper to taste

For the Eggs Benedict:

  • 4 English muffins, split in half
  • 8 slices cooked Canadian bacon or ham
  • 4 large eggs
  • 2 tablespoons white vinegar (for poaching)
  • Fresh parsley or chives, for garnish

Instructions

1. Make the Hollandaise Sauce:

  1. In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard.
  2. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly until the mixture thickens.
  3. Slowly drizzle in the extra virgin olive oil while whisking vigorously to create an emulsion.
  4. Once the sauce is thick and creamy, season with salt and white pepper to taste. Remove from heat and set aside.

2. Prepare the Eggs Benedict:

  1. Toast the English muffin halves until golden brown and crispy.
  2. While the muffins are toasting, cook the Canadian bacon or ham in a skillet until heated through and slightly crispy. Set aside.

3. Poach the Eggs:

  1. Bring a pot of water to a gentle simmer and add the white vinegar.
  2. Crack each egg into a small bowl, then gently slide each egg into the water. Poach for about 3-4 minutes, or until the whites are set and the yolk is still runny.
  3. Use a slotted spoon to remove the eggs and set them on a paper towel-lined plate to drain.

4. Assemble the Eggs Benedict:

  1. Place the toasted English muffin halves on serving plates. Top each with a slice of Canadian bacon or ham.
  2. Carefully place a poached egg on each muffin half.
  3. Drizzle generously with the olive oil Hollandaise sauce.
  4. Garnish with fresh parsley or chives.

Optional Add-Ons:

  • Add sautéed spinach or avocado slices for a twist.
  • Sprinkle with a pinch of smoked paprika for extra flavor.