Eggs Benedict with Hollandaise Sauce

Takes 10 minutes | Serves 4 |

Ingredients

2 pieces English muffins
4 pieces large eggs
4 slices Canadian bacon
1 splash vinegar
60 g butter
4 pieces egg yolks
2 tsp lemon juice
1 tbsp heavy whipping cream
some to taste salt
some to taste pepper

Steps

Hollandaise Sauce

• Melt butter in a small saucepan.
• In a separate bowl, beat egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.
• Gradually add hot melted butter to egg mixture, stirring constantly.
• Return mixture to saucepan. Cook on low heat, stirring, for 20-30 seconds. Remove from heat.
• Stir in additional cream if needed to thin the sauce.

Poaching Eggs

• Bring 3 inches of water to a simmer in a pot. Add a splash of vinegar.
• Crack an egg into a cup and gently lower it into simmering water. Cook for 3-5 minutes.
• Remove egg with a slotted spoon. Skim any foam from water if necessary.

Assembly

• Toast English muffins. Top each with Canadian bacon, then a poached egg.
• Top with hollandaise sauce.