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Eggs Benedict with Hollandaise
American Classic Free recipe

Eggs Benedict with Hollandaise

Toasted English muffins topped with Canadian bacon, soft poached eggs, and silky homemade hollandaise sauce.

Time
30 min
Serves
4
Level
Medium
Rating
4.9
In the kitchen
In the kitchen
In the kitchen
In the kitchen

Method

  1. Toast the English muffins and warm the Canadian bacon in a skillet.
  2. Poach eggs in barely simmering water with a splash of vinegar for 3 minutes.
  3. Blend yolks and lemon juice, then drizzle in warm butter to make hollandaise; season with cayenne and salt.
  4. Stack muffin, bacon, and a poached egg on each plate, then spoon hollandaise over and finish with chives.
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