Eggs Benedict Recipe for 4 People
Ingredients:
- 8 large eggs
- 4 English muffins, split and toasted
- 8 slices Canadian bacon or ham
- 1 tablespoon white vinegar
- Salt and pepper, to taste
- Chopped fresh parsley or chives, for garnish
For Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- Salt, to taste
Instructions:
- Prepare the Hollandaise Sauce:
- In a heatproof bowl, whisk together the egg yolks and lemon juice.
- Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens.
- Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and thickened.
- Season with a pinch of cayenne pepper and salt. Remove from heat and keep warm.
- Poach the Eggs:
- Fill a large sauce
pan with water and add white vinegar.
- Bring the water to a gentle simmer over medium heat.
- Crack each egg into a small bowl.
- Using a spoon, create a gentle whirlpool in the water.
- Carefully slide each egg into the center of the whirlpool.
- Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
- Remove the poached eggs with a slotted spoon and drain on paper towels.
- Assemble the Eggs Benedict:
- Place the toasted English muffin halves on serving plates.
- Top each muffin half with a slice of Canadian bacon or ham.
- Carefully place a poached egg on top of each bacon slice.
- Pour Hollandaise Sauce:
- Generously spoon hollandaise sauce over each poached egg.
- Garnish and Serve:
- Sprinkle with chopped fresh parsley or chives for garnish.
- Season with salt and pepper, if desired.
- Serve immediately and enjoy your delicious Eggs Benedict!
Indulge in the classic American brunch favorite, Eggs Benedict, perfect for 4 people!