How to Make Eggs Benedict

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 2 egg yolks to a stainless steel bowl.

Add 1 teaspoon of water and 3/4 teaspoon of vinegar to the bowl with egg yolks.

Whisk the mixture vigorously for about 2-3 minutes until thick and pale.

Reduce the heat of the pot as needed to avoid overcooking the egg yolks.

Take the bowl off the heat and add 2 teaspoons of lemon juice.

Transfer melted butter to a measuring cup, ensuring it is not above 145 degrees.

Place a kitchen towel under the bowl to prevent it from moving while whisking.

Add melted butter to the egg mixture a few droplets at a time to create an emulsion.

Season the Hollandaise sauce with kosher salt and cayenne pepper.

Prepare poaching liquid by adding 2 quarts of water to a medium saucepan and heating it over medium high heat until it reaches a low simmer (about 180 degrees).

Add 4 teaspoons of distilled vinegar and 1.5 teaspoons of kosher salt to the poaching liquid and stir to dissolve.

Crack eggs into a ramekin for easier lowering into the water.

Gently lower the egg into the simmering water and stir slowly for about 10 seconds clockwise.

Poach the eggs for about 3-5 minutes until the egg whites are set and yolks remain runny.

Transfer the poached egg to a paper towel lined sheet pan to soak up excess moisture.

If making multiple eggs, lower them into the pot without stirring and keep the water at about 180 degrees.

To keep poached eggs warm, heat a large pot of water to between 120-130 degrees and add the eggs to it for up to 20 minutes.

Sear Canadian bacon in a lightly greased pan until lightly golden brown on both sides (about 1-2 minutes each side).

Toast English muffins in a hot pan with a little butter until golden brown and crispy.

Assemble the dish by placing a slice of seared Canadian bacon on the toasted English muffin, adding a poached egg on top, and drizzling with Hollandaise sauce.

Garnish with sliced chives and paprika.

Optionally, customize the dish with sautéed vegetables or different proteins.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens