Homemade Michelin Eggs Benedict
Eggs Benedict
Prep Time: 15 mins
Cook Time: 8 mins
Additional Time: 2 mins
Total Time: 25 mins
Servings: 4
Ingredients
- 4 slices Canadian bacon
- 1 teaspoon white vinegar
- 4 large eggs
- 1 cup butter
- 3 egg yolks
- 1 tablespoon heavy cream
- 1 dash ground cayenne pepper
- ½ teaspoon salt (or to taste)
- 1 tablespoon lemon juice
- 4 English muffins, split and toasted
Instructions
- Cook the Bacon
Heat a skillet over medium-high heat. Fry the Canadian bacon slices until evenly browned on both sides. Set aside. - Poach the Eggs
Fill a large saucepan with about 3 inches of water and bring it to a simmer. Add vinegar.
Crack the eggs one at a time into the water and cook for 2–3 minutes, until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain gently. - Make the Hollandaise Sauce
Melt the butter in a small pan or microwave until bubbly, but do not brown.
In a blender or food processor, combine egg yolks, heavy cream, cayenne, and salt. Blend until smooth.
Slowly stream in half of the hot butter while blending continuously. Add lemon juice the same way, then blend in the remaining butter until the sauce is thick and creamy. - Assemble
Place toasted English muffin halves on serving plates. Top each half with a slice of Canadian bacon and a poached egg.
Spoon warm Hollandaise sauce over the top and serve immediately.
Nutrition (per serving):
Calories: 690 | Fat: 58g | Carbs: 27g | Protein: 17g
