Sunday Eggs Benedict
Perfectly poached eggs on toasted English muffins with silky hollandaise sauce and Canadian bacon.
Let's make it.
- 01
Melt butter in a small saucepan until completely liquid. Keep warm.
- 02
Whisk egg yolks, lemon juice, and a pinch of salt in a heatproof bowl over simmering water until thick and doubled in volume (about 3 minutes).
- 03
Very slowly drizzle in the melted butter, whisking constantly, until the hollandaise is thick and emulsified. Season with cayenne and keep warm.
- 04
Bring a pot of water to a gentle simmer. Add white vinegar. Create a vortex and gently slide in each egg. Poach for 3–4 minutes.
- 05
Toast English muffins and warm Canadian bacon in a skillet.
- 06
Assemble: muffin half → bacon → poached egg → generous spoonful of hollandaise.
- 07
Garnish with chives and a crack of black pepper. Serve immediately.