Eggs Benedict

Ingredients

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and pepper, to taste
• A pinch of cayenne pepper (optional)

For the Eggs Benedict:

• 4 English muffins, split and toasted
• 8 slices of Canadian bacon or ham
• 8 large eggs
• Fresh chives, chopped (for garnish)

Method

1. Prepare the Hollandaise Sauce:
   • In a heatproof bowl, whisk the egg yolks and lemon juice until the mixture is thickened and pale.
   • Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water.
   • Slowly add the melted butter in a steady stream, whisking constantly until the sauce thickens and becomes smooth. Season with salt, pepper, and cayenne, if desired.
   • Keep the sauce warm over very low heat, stirring occasionally.
2. Cook the Canadian Bacon:
   • In a skillet over medium heat, cook the Canadian bacon or ham slices until browned on both sides, about 2-3 minutes per side. Set aside.
3. Poach the Eggs:
   • In a saucepan, bring water to a gentle simmer and add a splash of vinegar (optional, to help the eggs hold their shape).
   • Crack each egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon.
4. Assemble the Eggs Benedict:
   • Place two halves of toasted English muffins on each plate. Top each half with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.
   • Garnish with fresh chives and serve immediately.

Nutritional Facts (Per Serving)

• Calories: 450
• Protein: 18g
• Total Carbohydrate: 30g
• Fiber: 1g
• Sugars: 2g
• Total Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 310mg
• Sodium: 650mg

This Eggs Benedict recipe is perfect for brunch, offering a rich and creamy hollandaise sauce over poached eggs and Canadian bacon on a toasted English muffin. Enjoy this classic dish!