Classic Eggs Benedict

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Make this brunch dish at home for a fraction of the price! Easy to customize and always impressive.

Prep Time20

Cook Time20

Total Time40

Servings:

Calories per serving: 598kcal

Add the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper to a food processor. Process for 20-30 seconds until smooth and slightly thickened. With the processor running, slowly drizzle in the hot melted butter until the sauce is thick, smooth, and fully emulsified. Transfer to a small bowl and keep warm.
3 large egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon fine sea salt, Pinch cayenne pepper, 1/2 cup unsalted butter
Toast the English muffins until golden brown and set aside.
4 English muffins
Heat a large skillet set over medium heat. Add the Canadian bacon and cook for 1-2 minutes per side until warmed through and lightly browned. Transfer to a plate.
8 slices Canadian bacon
Fill a large saucepan with water and bring to a gentle simmer. Stir in the white vinegar. Crack each egg into a small bowl. Carefully slide the eggs into the simmering water and cook for 3-4 minutes, or until the whites are set and the yolks remain soft. Remove the eggs with a slotted spoon and gently blot dry with paper towels.
8 large eggs, 1 tablespoon white vinegar
Place two English muffin halves on each plate. Top each half with a slice of Canadian bacon, followed by a poached egg. Spoon the hollandaise sauce over the eggs. Garnish with chopped chives and freshly ground black pepper before serving.
Chopped fresh chives, Freshly ground black pepper