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# Eggs Benedict

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 20 min
• 🍽️ Servings: 2

# Ingredients

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Cayenne pepper or hot sauce, to taste (optional)
• 4 eggs
• 1 tablespoon white vinegar
• 2 english muffins or toast, split
• 4 slices of Canadian bacon or ham
• Butter, for spreading on muffins (optional)
• Chives, finely chopped (optional)

# Directions

1. Blend Yolks and Lemon Juice: In a blender, blend the yolks and lemon juice to create the base for the hollandaise sauce. This can optionally be done in a double boiler on a gentle simmer with whisking instead of blending to reduce curdling.
2. Drizzle Butter: Slowly pour in the melted butter while blending. The sauce should thicken and become creamy. If it becomes too viscous, add a little warm water or lemon juice to thin it out.
3. Season Sauce: Season to taste with cayenne pepper or hot sauce.
4. Heat Water to Simmer: Prepare a large saucepan with at least four inches of water and bring it to a gentle simmer. Add the vinegar to help the egg whites set.
5. Poach Eggs 3-4 Minutes: Gently slide the eggs into the simmering water. It helps to crack the eggs into a small bowl or ladle, bring the vessel to the surface of the water, and then drop the egg in that way. While cooking, take a spoon and stir the water into a little whirlpool; this can help displace the excess egg whites, giving the poached eggs a cleaner, firmer appearance. Cook for 3-4 minutes.
6. Remove Eggs: Remove the eggs with a slotted spoon and place them on a paper towel-lined plate to drain.
7. Toast Muffins: Halve the muffins and toast them. Optionally butter both halves. You could substitute the muffins with any kind of spongey bread.
8. Cook Bacon: In a skillet on medium heat, cook the Canadian bacon or ham until slightly browned.
9. Assemble: Place a slice of Canadian bacon on each toasted muffin half, top with a poached egg and a generous amount of hollandaise sauce. Garnish with cut chives and more cayenne pepper if desired.

# Credits and Notes

• Some or all of the text on this page was written by Enzo Stever.
• The text on this page was taken from Based Cooking or a fork and is under The Unlicense.

This page was last edited on 2026-09-09 03:48:29.

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