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Eggs Benedict

Name: Eggs Benedict
Total time: 45 min
Yield: 4
Ingredients: 4 English muffins, split and toasted; 8 slices Canadian bacon; 8 eggs; 2 tbsp white vinegar; Hollandaise: 3 egg yolks, 1 tbsp lemon juice, 1 cup (2 sticks) butter, melted, pinch cayenne

Poached eggs, Canadian bacon, hollandaise

retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test

Time: 45 min Serves: 4

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Ingredients

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4 English muffins, split and toasted
8 slices Canadian bacon
8 eggs
2 tbsp white vinegar
Hollandaise: 3 egg yolks, 1 tbsp lemon juice, 1 cup (2 sticks) butter, melted, pinch cayenne

Instructions

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Make hollandaise: Blend yolks and lemon juice 5 seconds. With blender running, slowly drizzle in hot butter until thick. Season with salt and cayenne. Keep warm.
Heat Canadian bacon in skillet until browned.
Bring water to bare simmer. Add vinegar.
Crack eggs into small bowls. Swirl water, slip eggs in. Poach .
Remove eggs with slotted spoon, drain.
Assemble: muffin, bacon, egg, hollandaise.

Notes

Blender hollandaise is foolproof.
Fresh eggs poach better.
Hollandaise breaks if too hot.
Food safety: blender hollandaise yolks are only warmed by the hot butter. Use pasteurized eggs for anyone young, older, pregnant or immunocompromised.

Adapted from Serious Eats / Kenji López-Alt · original

Eggs Benedict

Ingredients

Instructions

Notes

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