Eggs Benedict
An open-faced sandwich of English muffin halves topped with bacon, poached egg, and hollandaise sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Make the Hollandaise: Vigorously whisk the 3 egg yolks and lemon juice in a glass bowl over a saucepan of gently simmering water (a double boiler) until the yolks thicken and pale.
- 2
Slowly drizzle the melted warm butter into the yolk mixture while whisking constantly until an emulsion forms and the sauce is thick and creamy. Remove from heat and stir in the cayenne. Keep warm.
- 3
Bring a wide pot of water with 1 tsp of white vinegar to a gentle simmer. Create a gentle whirlpool with a spoon and carefully slip in the 4 cracked eggs one by one. Poach for exactly 3 minutes for perfectly runny yolks.
- 4
While the eggs poach, lightly toast the split English muffins and warm the Canadian bacon slices in a skillet.
- 5
Remove the poached eggs with a slotted spoon and briefly blot them dry on a paper towel.
- 6
Assemble: Place a slice of Canadian bacon on each English muffin half, carefully top with a poached egg, and drape generously with the warm Hollandaise sauce. Serve immediately.
Plan it in Listahan
Add Eggs Benedict to your week, check it against your household's allergens, and build the shopping list automatically.