Name: Classic Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.5 cup unsalted butter, melted and hot; 3 egg yolk; 1 tablespoon lemon juice, fresh; 0.25 teaspoon kosher salt; 1 pinch cayenne pepper; 2 english muffin, split; 1 tablespoon unsalted butter, softened; 4 slices canadian bacon; 4 egg, cold; 1 tablespoon white vinegar; Kosher salt; Black pepper, freshly ground

Ready in: 30 mins

Serves: 2 servings

Ingredients: 6

This version brings the recipe back to the canonical Eggs Benedict: toasted English muffins, seared Canadian bacon, poached eggs, and warm hollandaise. The sauce is built with egg yolks, hot butter, lemon, and a little cayenne for a silky finish that coats each egg without overwhelming it.

Ingredients

Hollandaise
¹⁄₂	cup unsalted butter, melted and hot
3	egg yolk
1	tablespoon lemon juice, fresh
¹⁄₄	teaspoon kosher salt
1	pinch cayenne pepper
Eggs Benedict
2	english muffin, split
1	tablespoon unsalted butter, softened
4	slices canadian bacon
4	egg, cold
1	tablespoon white vinegar
•	kosher salt
•	black pepper, freshly ground

Instructions

1.	Fill a wide saucepan with 3 inches of water, add the vinegar, and bring it to a gentle simmer.
2.	Toast the English muffin halves until crisp at the edges, then spread the cut sides lightly with softened butter.
3.	Brown the Canadian bacon in a dry skillet over medium heat for 1 to 2 minutes per side, then keep it warm.
4.	Make the hollandaise by blending the egg yolks, lemon juice, salt, and cayenne for 10 seconds.
5.	With the blender running, slowly stream in the hot melted butter until the sauce is thick, glossy, and pourable.
6.	Taste the hollandaise and adjust with a little more lemon juice or salt if needed, then keep it warm off the heat.
7.	Crack each whole egg into a small cup, keeping the yolks intact.
8.	Slide the eggs one at a time into the barely simmering water and poach until the whites are set and the yolks remain runny, about 3 minutes.
9.	Lift the poached eggs with a slotted spoon and blot the bottoms on a clean towel.
10.	Place one slice of Canadian bacon on each toasted muffin half.
11.	Set one poached egg on each muffin half and season lightly with salt and black pepper.
12.	Spoon warm hollandaise over each egg and serve immediately.