Breakfast
Free Recipe
Eggs Benedict with Hollandaise
Poached eggs and Canadian bacon on toasted muffins, draped with silky hollandaise sauce.
In the Kitchen
Ingredients
- 4 English muffins halved
- 8 slices Canadian bacon
- 8 large eggs
- 3 egg yolks
- 1 tbsp water
- 200g clarified butter
- Juice of 1/2 lemon
- Cayenne pepper
- Salt
- Chives to garnish
Method
1
Make hollandaise: whisk yolks and water over a double boiler until thick, then stream in warm clarified butter. Season with lemon and cayenne.
2
Pan-fry Canadian bacon until lightly browned, then toast muffins.
3
Poach eggs in simmering acidulated water for 3 minutes.
4
Assemble -- muffin, bacon, egg -- and spoon over hollandaise. Garnish with chives.