Breakfast
Eggs Benedict with Hollandaise
A weekend morning ritual — toasted English muffins, Canadian bacon, perfectly poached eggs, and a rich, buttery hollandaise.
35 min
2 servings
hard
Ingredients
- •2 English muffins, halved
- •4 Canadian bacon slices
- •4 eggs for poaching
- •3 egg yolks
- •150 g butter, clarified
- •1 tbsp lemon juice
- •paprika and chives for garnish
Instructions
- 1Hollandaise: Whisk yolks with lemon juice over a double boiler until thickened. Slowly drizzle in warm clarified butter, whisking constantly. Season.
- 2Pan-fry Canadian bacon until caramelised slightly.
- 3Poach eggs in simmering water with vinegar, 3 min for runny yolks.
- 4Toast muffins. Top with bacon, poached egg, and hollandaise. Garnish with paprika and chives.