Description

Enjoy the perfect eggs benedict that has a toasty muffin, and perfectly poached eggs topped with creamy sauce. Sprinkle chives to add freshness and color to the egg benedict.

Ingredients

Units Scale

For Hollandaise Sauce:

1/4 cup heavy cream

2 egg yolks

1/4 cup butter, melted and unsalted

3/4 tsp lemon juice

1/2 tsp Dijon mustard

A pinch cayenne

A pinch salt

A pinch of black pepper

For Egg Benedict

4 eggs

2 English muffins, cut into half

1/2 tsp vinegar

4 bacon slices

Cook Mode Prevent your screen from going dark

Instructions

Fill a medium saucepan with a cup of water and place a glass bowl over it. Let the water simmer.
Add heavy cream, lemon juice, egg yolks, cayenne pepper, and Dijon mustard in the bowl and continue to whisk until the sauce thickens up. Reduce the heat and pour in melted butter slowly and stir constantly.
Remove from heat and season with salt and pepper.
Meanwhile, in a saucepan add water and vinegar and bring it to boil.
Crack eggs and drop them in boiling water. Let them cook until the egg whites turn white for 4 minutes.
Scope the eggs out and transfer them to a paper towel.
In a skillet, add bacon and cook them until they are ready.
Toast muffins in a toaster oven.

For serving:

Place a slice of bacon on the muffin and top it up with a poached egg. Pour hollandaise sauce. Garnish with chopped chives.

Notes

For preparing the hollandaise sauce, make sure the bowl base doesn’t touch the water.

To check the thickness of the sauce, use a wooden spoon, and dip it in the sauce if it coats the back, it means it is ready.

Also, make sure the temperature of the sauce is 160-degree C.

Use a slotted spoon to take the poached eggs out of the water.

You can add tomato slices as well.

Prep Time: 2 mins
Cook Time: 5 mins