Name: Eggs Benedict
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 count Large eggs; 3 count Egg yolks; 1 cup Unsalted butter; 2 tbsp Fresh lemon juice; 1 tsp Dijon mustard; 4 count English muffins; 8 slices Canadian bacon or ham; 1 tbsp White vinegar; 1 to taste Salt; 1 to taste Black pepper; 1 tbsp Fresh chives or parsley

Eggs Benedict is a quintessential American breakfast or brunch dish, though its exact origins are debated, often attributed to New York City in the late 19th century. This elegant dish features two halves of a toasted English muffin, each topped with a slice of Canadian bacon or ham, a perfectly poached egg, and generously drizzled with a rich, creamy Hollandaise sauce. It's a harmonious blend of savory, tangy, and rich flavors, offering a sophisticated start to any day.

Instructions

1
**Prepare Hollandaise Sauce:** Melt the unsalted butter in a small saucepan. In a heatproof bowl, whisk the egg yolks with lemon juice and Dijon mustard until light in color. Place the bowl over a saucepan of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Continuously whisk the egg yolk mixture until it thickens slightly and coats the back of a spoon. Slowly drizzle the melted butter into the egg yolk mixture, whisking constantly, until the sauce is thick and emulsified. Season with salt and pepper. Keep warm, whisking occasionally.
2
**Poach Eggs:** Fill a large pot with water, add the white vinegar, and bring to a gentle simmer (do not boil). Crack each of the 8 large eggs into individual small bowls or ramekins. Gently slide each egg into the simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny. Using a slotted spoon, carefully remove the poached eggs and drain them briefly on paper towels.
3
**Prepare English Muffins:** While the eggs are poaching, split the English muffins in half and toast them until golden brown and slightly crispy.
4
**Cook Canadian Bacon/Ham:** In a skillet over medium heat, lightly fry or grill the Canadian bacon or ham slices for 1-2 minutes per side, until heated through and lightly browned at the edges.
5
**Assemble the Dish:** Place two toasted English muffin halves on each serving plate.
6
**Layer the Components:** Top each muffin half with a slice of the warm Canadian bacon or ham.
7
**Add Poached Eggs:** Carefully place one perfectly poached egg on top of the bacon on each muffin half.
8
**Sauce Generously:** Spoon a generous amount of the warm Hollandaise sauce over each poached egg.
9
**Garnish and Serve:** Garnish with freshly chopped chives or parsley, if desired. Serve the Eggs Benedict immediately for the best experience.

Chef's Tips

•For perfect poached eggs, ensure the water is at a gentle simmer, not a rolling boil, and add a splash of vinegar. Crack eggs into individual ramekins before gently sliding them into the water.
•To keep Hollandaise warm without splitting, place the bowl over a pot of very warm (not hot) water or in a warm spot, whisking occasionally. If it thickens too much, whisk in a teaspoon of warm water.
•Have all your components ready (mise en place) before you start, especially for the eggs and Hollandaise, as the dish comes together quickly once cooking begins.