Classic Eggs Benedict. Is there a more perfect brunch dish than this iconic dish? We think not. And what is truly amazing about this incredible dish is how easy it is to prepare at home.
3 large egg yolks 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon cayenne or hot paprika 3/4 cup (1 1/2 sticks) unsalted butter Kosher salt and freshly ground pepper
1 tablespoon white distilled vinegar Kosher salt 8 large eggs
4 English muffins, split 8 slices bacon or thick-cut ham 2 tablespoons unsalted butter 1/4 cup chopped chives Flaky sea salt 2 tablespoons parsley Coarsely ground black pepper
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Make the hollandaise: Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes.
Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin.
Poach the eggs: Fill a medium pot with 3 inches of water, vinegar, and salt. Stir the water with a clockwise motion and gently crack an egg in, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs. Check the eggs after 4 minutes, then cook until the whites are just set, but the yolks are still completely runny. Once eggs are perfectly poached, remove from the water.
Using a toaster or oven, toast the English muffins until crisp and golden brown.
Cook Canadian bacon or ham (or bacon) in a medium skillet over medium–high heat until golden brown and just crisp at the edges, about 6 minutes.
Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
Serve at once!