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Eggs Benedict with Hollandaise Sauce: Pure brunch bliss

Eggs Benedict with Hollandaise Sauce
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Enjoy a classic brunch with this Eggs Benedict recipe, featuring perfectly poached eggs and a rich, creamy hollandaise sauce.

Ingredients

Scale
  • 2 English muffins, split
  • 4 strips bacon
  • 4 large eggs
  • 2 tablespoons white vinegar
  • For the Hollandaise Sauce:
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted
  • Salt and freshly ground black pepper to taste

Instructions

  1. Toast the English muffin halves until golden brown.
  2. Cook the bacon until crisp. Drain on paper towels.
  3. Prepare the Hollandaise sauce: Whisk egg yolks and lemon juice in a heatproof bowl set over a saucepan of simmering water. Gradually whisk in the melted butter until the sauce is thick and smooth. Season with salt and pepper.
  4. Poach the eggs: Bring a saucepan of water to a gentle simmer. Add vinegar. Carefully crack each egg into the simmering water. Poach for 3-4 minutes, or until the whites are set and yolks are still runny.
  5. Assemble the Benedict: Place a toasted English muffin half on each plate. Top with a slice of bacon, a poached egg, and a generous spoonful of hollandaise sauce.

Notes

  • Ensure your hollandaise sauce ingredients are at room temperature for the best emulsification.
  • If you prefer, you can use Canadian bacon or smoked salmon instead of regular bacon.
  • Serve immediately for the best texture and flavor.

Nutrition

Find it online: https://sundayflavor.com/eggs-benedict-hollandaise-sauce-recipe/