Easy Eggs Benedict At Home

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Avocado sauce is nutritious, while mayonnaise is a budget-friendly alternative.

Add a splash of vinegar to lightly simmering water for poaching eggs.

Crack eggs into a small strainer to remove loose bits of egg white.

Create a vortex in the water using a whisk and drop the eggs into it.

Poach the eggs for about 3 to 4 minutes until the whites are set and yolks are jiggly.

Melt down two sticks of butter over low heat for hollandaise sauce.

Prepare a small baking sheet with oil to prevent sticking for the eggs.

Toast the English muffins by tracing around them with a fork to create craggly bits.

Cook the English muffins in a pan with a lot of butter over medium heat, flipping them to ensure even toasting.

Make a double boiler by adding half an inch of water to a pot and placing a heatproof bowl on top.

Separate eight egg yolks and add them to a bowl with two tablespoons of lemon juice, then whisk until ribbon-like texture is achieved.

Heat the egg yolk mixture over the double boiler while whisking continuously and slowly pour in the melted butter.

Add a splash of water to cool down the mixture if needed and strain out any clumps if necessary.

Once hollandaise reaches desired consistency, add a sprinkle of salt.

Reheat the poached eggs in the warm water for a moment before plating.

Place the toasted English muffins on a plate and top with folded smoked salmon instead of Canadian bacon.

Dry the poached eggs on a paper towel and place them on top of the salmon.

Drizzle hollandaise sauce over the eggs and sprinkle with smoked paprika and chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens