Rich and creamy hollandaise-drenched eggs benedict is the best way to start any day and with this recipe in hand you are sure to be the star of your breakfast table when you serve this delicious dish to your family and friends. Pair this dish with dish with a simple cup of coffee or a full breakfast spread of hash browns and fresh fruit salad.
- HOLLANDAISE SAUCE:
- 4 egg yolks
- 1/3 cup water
- 1 tablespoons lemon juice
- 1 stick cold butter, cubed
- 1/4 teaspoon salt
- pinch white or black pepper
- 3 cups water
- 8 large eggs
- 4 English muffins, split
- 8 slices Canadian bacon
- paprika, to garnish
Preparation time 20mins
Cooking time 50mins
In a small saucepan, whisk together the egg yolks, water and lemon juice. Heat over medium-low heat, whisking constantly, until mixture registers 145°F on an instant-read thermometer. The mixture will just begin to bubble around the edges, about 12 to 15 minutes total.
Increase heat to medium and whisk in butter, one piece at a time, until melted and thickened, about 3 to 5 minutes. Whisk in salt and pepper. Remove from heat; cover and keep warm.
Heat broiler. Bring water to a simmer in a medium-size saucepan. Break one of the eggs into a custard cup or small bowl. Slip into water; repeat with 3 more eggs. Cook 3 to 5 minutes, until whites are firm. Remove with a slotted spoon to a paper-towel-lined plate. Repeat with a second batch of 4 eggs.
Meanwhile, spread split English muffins onto a sheet pan and toast in broiler for about 3 minutes.
Microwave Canadian bacon on high power for 30 seconds.
Place 2 toasted muffin halves on each plate. Drizzle with a little Hollandaise sauce. Top each with a slice of bacon and a poached egg. Spoon about 2 tablespoons hollandaise sauce over each egg and sprinkle with paprika, if desired.