Eggs Benedict with hollandaise

Name: Eggs Benedict with hollandaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 4 English muffins, halved; 8 slices Canadian bacon or back bacon; 8 eggs for poaching; 3 egg yolks for hollandaise; 200 g butter for hollandaise; 2 tbsp lemon juice; White wine vinegar for poaching; Salt, pepper, cayenne; Chives for garnish

Prep time

15 min

Cook time

15 min

Servings

Total time

30 min

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The classic brunch dish – poached eggs and Canadian bacon on a toasted English muffin, smothered in silky hollandaise sauce.

Ingredients

4 English muffins, halved
8 slices Canadian bacon or back bacon
8 eggs for poaching
3 egg yolks for hollandaise
200 g butter for hollandaise
2 tbsp lemon juice
White wine vinegar for poaching
Salt, pepper, cayenne
Chives for garnish

Method

Make hollandaise: whisk egg yolks with lemon juice over a bain-marie until thickened. Slowly stream in melted butter. Season with salt and cayenne.
Fry or grill the Canadian bacon until slightly crispy.
Toast the English muffins.
Poach the eggs in barely simmering water with a splash of vinegar for 3 minutes.
Assemble: muffin half, then bacon, then a drained poached egg.
Spoon hollandaise generously on top. Garnish with chives and serve immediately.

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1
Make hollandaise: whisk egg yolks with lemon juice over a bain-marie until thickened. Slowly stream in melted butter. Season with salt and cayenne.
2
Fry or grill the Canadian bacon until slightly crispy.
3
Toast the English muffins.
4
Poach the eggs in barely simmering water with a splash of vinegar for 3 minutes.

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Good to know

Read through every step before you start and measure everything first.
This recipe is written for 2 servings and Swedish kitchen measures.
Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.