Focused recipe

Eggs Benedict

Classic eggs Benedict with homemade Hollandaise sauce, crispy bacon, and poached eggs on toasted English muffins.

Difficulty Medium

Time 25 min

Servings 4

Ingredients 8

Steps 5

American Updated 11/17/2014

Ingredients

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5 cooking steps

To make Eggs Benedict, start with the Hollandaise sauce. Pour an inch of water into the bottom of a double boiler and place over medium-low heat to simmer.
Mix the egg yolks with lemon juice in a bowl, then transfer to the top of the double boiler. Whisk vigorously while adding the butter. Once the butter has melted, season with salt and pepper, remove from heat, and set aside.
Set the oven to broil and toast the English muffin halves until golden. Remove and set aside. Meanwhile, heat a skillet over medium-high heat and add the bacon slices. If they stick, add a little olive oil and fry until crispy. Top the toasted muffins with the bacon.
To poach the eggs, fill a pan halfway with water and bring to a gentle simmer over medium-low heat; do not boil. Crack an egg into a bowl, keeping the yolk intact, then gently slide it into the water. Repeat with the remaining eggs. When the whites are set but the yolks are still runny, remove with a slotted spoon and place on top of the bacon.
Drizzle the Hollandaise sauce over the poached eggs and muffins. Serve immediately and enjoy.

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