Quick Eggs Benedict with Hollandaise Sauce

How to Make Quick Eggs Benedict with Hollandaise Sauce at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 2 whole English muffins
• 8 large eggs
• 8 slices Canadian bacon
• 1 cup butter
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 dash cayenne pepper
• 4 cups water
• 2 tablespoons white vinegar

Instructions

1. 1

   In a medium saucepan, melt 1 cup of butter over low heat until completely melted. Remove from heat and set aside.

2. 2

   In a separate bowl, whisk together 2 egg yolks, 2 tablespoons of lemon juice, and 1 teaspoon of salt until well combined.

3. 3

   Slowly drizzle in the melted butter while whisking continuously to emulsify the mixture into a smooth hollandaise sauce. If the sauce is too thick, add a teaspoon of warm water to loosen it.

4. 4

   In a large pot, bring 4 cups of water and 2 tablespoons of white vinegar to a gentle simmer over medium heat.

5. 5

   While the water is heating, split the English muffins in half and toast them until golden brown.

6. 6

   Once the water is simmering, crack 8 eggs into individual small bowls. Carefully slide each egg into the simmering water, ensuring they do not touch.

7. 7

   Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain soft. Use a slotted spoon to remove the eggs and drain on a paper towel.

8. 8

   In a skillet, cook the Canadian bacon over medium heat for about 1-2 minutes on each side until heated through.

9. 9

   To assemble, place a slice of Canadian bacon on each toasted English muffin half, followed by a poached egg. Drizzle with hollandaise sauce and sprinkle a dash of cayenne pepper on top.

10. 10

    Serve immediately and enjoy your delicious Quick Eggs Benedict!