Eggs Benedict with Hollandaise

Breakfast · 30 minutes · Serves 4

Eggs Benedict is the undisputed king of brunch, and there is no reason you cannot make it at home. The key is breaking the recipe into manageable parts: a quick blender hollandaise that takes 2 minutes, gently poached eggs with perfectly runny yolks, and warm Canadian bacon on toasted English muffins. Once you get the rhythm down, you will wonder why you ever waited in line for it at a restaurant.

Ingredients

For the Hollandaise Sauce

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, melted and hot
• 1/4 teaspoon cayenne pepper
• Salt and white pepper to taste

For the Benedict

• 4 English muffins, split
• 8 slices Canadian bacon or back bacon
• 8 large eggs (the freshest you can find)
• 1 tablespoon white vinegar
• Fresh chives, chopped, for garnish
• Paprika, for garnish

Instructions

1. Make the hollandaise. Place egg yolks and lemon juice in a blender or tall narrow container (for an immersion blender). Blend for about 10 seconds until combined. With the blender running on low speed, very slowly drizzle in the hot melted butter in a thin, steady stream. The sauce will thicken and become creamy as the butter emulsifies. Season with cayenne, salt, and white pepper. Transfer to a small bowl, cover, and set aside. It will stay warm for about 30 minutes.
2. Prepare the poaching water. Fill a large, deep skillet or wide saucepan with about 3 inches of water. Add the white vinegar and bring to a gentle simmer — you want small bubbles rising from the bottom, not a rolling boil. Reduce heat to maintain this gentle simmer.
3. Poach the eggs. Crack each egg into a small cup or ramekin. Create a gentle swirl in the water with a spoon and carefully slide each egg in. Poach 4 eggs at a time for 3-4 minutes for a runny yolk (5 minutes for medium). Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
4. Warm the bacon. While the eggs poach, heat a dry skillet over medium heat. Cook the Canadian bacon for about 1 minute per side until lightly browned and warmed through.
5. Toast the muffins. Split the English muffins and toast until golden brown.
6. Assemble. Place two toasted muffin halves on each plate. Top each half with a slice of Canadian bacon, then carefully place a poached egg on top. Spoon a generous amount of hollandaise sauce over each egg. Garnish with chopped chives and a light dusting of paprika. Serve immediately.

Variations

• Eggs Florentine: Replace the Canadian bacon with a bed of sauteed spinach (wilt 4 cups fresh spinach with garlic in butter). A wonderful vegetarian version.
• Eggs Royale (Hemingway): Swap the bacon for smoked salmon or lox. Add capers and thinly sliced red onion for a luxurious twist.
• Southwestern Benedict: Use chorizo patties instead of bacon, add sliced avocado, and spike the hollandaise with chipotle powder instead of cayenne.
• Mushroom Benedict: Replace bacon with thick-sliced portobello mushrooms, grilled or roasted until tender. Excellent for a vegan-friendly version (pair with a vegan hollandaise using cashews).

Nutrition Facts

Per serving (2 muffin halves with eggs and hollandaise):