Eggs Benedict with quick hollandaise
Preppy Kitchen · ♥ 18.8K likes · 1.1M views · 8 min video
Read about canadian bacon in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup butter
Melt a quarter cup of butter in a small pot over medium heat.
Melting butter and separating eggs
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- 0.125 tsp cayenne
- 0.125 tsp black pepper
Whisk in 1 tablespoon lemon juice, then a quarter teaspoon salt, an eighth teaspoon cayenne and an eighth teaspoon black pepper.
Lemon and seasoning the hollandaise
- English muffins
Drizzle in the melted butter while whisking until thickened, about a minute.
- water
- 2 whole eggs
Bring a big pot of water to a hard boil, then reduce to the gentlest simmer.
Heat a big pan over medium-high. Split the English muffins with a fork.
Splitting muffins and cooking Canadian bacon
- ¼ tsp vinegar
Stir a quarter teaspoon of vinegar into the simmering water; tip each egg in from a small bowl into the center and cook 3 to 5 minutes depending on how set you want the yolk.
Toast the split English muffins until crispy; warm the plates in the microwave.
- 2 slices Canadian bacon
- fresh chives
Top each muffin half with two slices of Canadian bacon and a poached egg, spoon over a generous amount of hollandaise and garnish with chives.
Assembling and tasting