Perfect Eggs Benedict Recipe – Homemade Hollandaise Sauce | Sharp Blades

The ultimate brunch dish is eggs Benedict, a sumptuous combination of poached eggs, crackling bacon (or Canadian ham), and a smooth hollandaise sauce served atop a toasted English muffin. You'll quickly become an expert at this traditional dish with our tried-and-true method!

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Step 1

Put the English muffins on toast: Toast the muffins till golden after halving them. Stay warm.

Step 2

Cook the Ham or Bacon: Pan-fry Canadian bacon for one to two minutes on each side, or until it is lightly browned. Put aside.

Step 3

Bring two inches of water: And vinegar to a low simmer in order to poach the eggs. After cracking the eggs in a shallow bowl, slide them into the water. Cook for 3–4 minutes until the yolks are runny but the whites are set. Using a slotted spoon, remove.

Step 4

Use the blender method to make the Hollandaise: Beat lemon juice and egg yolks till pale. While mixing, slowly pour in the hot melted butter. Add cayenne and salt for seasoning. Stay warm.

Step 5

Put the muffin halves on plates to assemble: Place bacon on top, followed by poached eggs. Drizzle each with a good amount of hollandaise. Add some black pepper and chives as garnish.

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