Eggs Benedict with Easy Hollandaise Sauce

Yield:  4 Servings


4 English muffins, halved and toasted

16 slices of Canadian bacon, heated and lightly browned

8 eggs poached

Hollandaise Sauce

5 egg yolks*

1 lemon, juiced

2 tablespoons water


Pinch of cayenne pepper

1 lb hot melted butter


Hollandaise Sauce:  Combine the egg yolks, lemon juice, water, salt and cayenne pepper into the blender.  Blend until light and fluffy, about 1 minute.  With blender going, slowly drizzle the butter into the egg yolk mixture in a slow, thin stream.  Blend well and adjust for salt and lemon.  Keep the sauce warm while you prepare the eggs in a bowl of warm water.


Poached Eggs:  In a skillet, bring water to a slight shimmer, add 1 tablespoon vinegar and stir.  Break eggs into a cup and gently slide them into the simmering water.  Cook for approximately 3-5 minutes until the egg is set.  Remove from pan with a slotted spoon.


Assembly:  Top each muffin half with 2 slices of Canadian bacon and 1 poached egg.  Spoon the hollandaise sauce on each of the poached eggs.




Raw egg is not recommended for infants, the elderly, pregnant women and people with weakened immune systems.  To avoid the risk of salmonella or other food-borne illness, you can use pasteurized egg yolk instead.



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