Brunch Free recipe

Eggs Benedict with Hollandaise

Poached eggs on toasted English muffins with crispy Canadian back bacon, all drowned under a wobbly, buttery hollandaise sauce.

Time
30 min
Servings
4
Level
Medium
Rating
4.9 ★★★★★
Eggs Benedict with Hollandaise step 1
Eggs Benedict with Hollandaise step 2
Eggs Benedict with Hollandaise step 3

in the kitchen

Ingredients

  • 4 English muffins, split and toasted
  • 8 large eggs
  • 8 slices Canadian back bacon or thick ham
  • 3 egg yolks (hollandaise)
  • 200g clarified butter (hollandaise)
  • 1 tbsp white wine vinegar (hollandaise)
  • Juice of half a lemon
  • Chives and paprika to garnish

Method

  1. Make hollandaise: whisk yolks with vinegar reduction in bain-marie until ribbon-stage. Stream in butter off heat. Add lemon, season.
  2. Warm bacon in a pan. Toast muffin halves until golden.
  3. Poach eggs in barely simmering acidulated water for 3-3.5 minutes. Drain on paper towel.
  4. Stack: muffin, bacon, egg, then spoon hollandaise generously. Finish with paprika and snipped chives.