Recipe for Eggs Benedict
Eggs benedict needs no introduction really. This eclectic breakfast dish of English muffin topped with Canadian bacon, poached egg and Hollandaise sauce is simply perfect and fit for any occasion.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 3 1x
- Category: Breakfast
Ingredients
Scale
- 3 English muffins
- 2 sticks (220g) butter
- 3 slices Canadian bacon
- 3 eggs
- 3 egg yolks
- Juice of 1 lemon
- Cayenne pepper, to taste (optional)
Instructions
- Bring a pot of water to the boil then swirl it using a spoon.
- Crack in your whole eggs then cook for a couple of minutes.
- Put lightly buttered English muffin halves and Canadian bacon on a cookie sheet and broil for a few minutes.
- Melt the butter in a pan until it starts to sizzle.
- Put the 3 egg yolks in the blender.
- Blend the yolks on low, then pour the hot butter into the blender very slowly.
- Squeeze the lemon juice in there immediately, then add some cayenne (optional but tasty).
- Put a muffin face-up on a plate and then add bacon and then the cooked poached egg and finally some of the sauce.
- Repeat with the other muffins, bacon, eggs and sauce.
- You can pop the poached eggs back in the hot water for a few seconds if they have cooled down, then make the sauce right at the end.
Find it online: https://victoriahaneveer.com/easy-eggs-benedict/