Classic Eggs Benedict
Jul 12, 2024 12:01 PM
Ican’t imagine a fancier-feeling brunch dish than eggs Benedict! English muffins delicately layered with Canadian bacon, poached eggs, and rich, buttery hollandaise sauce make for the most decadent, flavorful breakfast. Even better, they come together in about 30 minutes.
The trick here is to make hollandaise sauce in a blender, rather than the traditional way — over a double boiler on the stove (yikes). Not only does the blender method save you from constantly whisking over hot steaming water, but it’s also foolproof. There is no risk of the egg curdling or sauce breaking, so it’s a big win in my book.
You can even make eggs Benedict for a crowd! Double the hollandaise sauce batch using the foolproof blender method, then toast a double batch of English muffins and Canadian bacon on a baking sheet in the oven, rather than on the stovetop. Then, all you have to do is poach the eggs and you have a very posh breakfast for eight!
Ingredients:
- 10 tablespoons unsalted butter
- 1 medium lemon
- 3 large egg yolks
- 1/4 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon ground cayenne or white pepper
- 8 large eggs, divided
- 8 slices Canadian bacon, divided
- 4 English muffins
- 1 small bunch fresh chives
- Paprika, for sprinkling
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
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