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Classic Eggs Benedict with Quick Hollandaise

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 English muffins split and toasted
  • 8 slices Canadian bacon pan-fried
  • 8 large eggs
  • 1 tbsp white vinegar
  • 3 large egg yolks
  • 1/2 cup unsalted butter melted and hot
  • 1 tbsp fresh lemon juice
  • Pinch of cayenne
  • Salt to taste
  • Fresh chives and paprika for garnish

Method
 

  1. Make blender hollandaise: blend egg yolks and lemon juice for 30 seconds. With blender running, slowly stream in hot melted butter until thick. Season with cayenne and salt. Keep warm.
  2. Pan-fry Canadian bacon over medium heat for 1 to 2 minutes per side. Set aside.
  3. Bring a wide pot of water to a gentle simmer and add white vinegar. Poach eggs in batches for 3 minutes each until whites are set.
  4. Place two toasted English muffin halves on each plate. Top each half with a slice of Canadian bacon.
  5. Set a poached egg on top of each bacon slice, then spoon hollandaise generously over everything.
  6. Garnish with chives and a dusting of paprika and serve immediately.