American · Members
Classic Eggs Benedict
Toasted English muffins layered with seared Canadian bacon, perfectly poached eggs and silky lemon hollandaise.
- Brunch classic made at home
- Velvety foolproof hollandaise
- Perfect runny poached eggs
Eggs Benedict is the king of brunch, and making it at home is easier than you might think once you break it into steps. We whisk hollandaise over a gentle water bath until the yolks reach a safe 160 degrees F, then slowly whisk in warm butter for a sauce that is stable and velvety. Straining the thin, watery whites before poaching gives you neat, round eggs. Plan your timing and you will have a restaurant plate in under an hour.
Instructions
Bring 1 inch of water to a bare simmer in a saucepan. In a heatproof bowl that fits over the pan without touching the water, whisk the egg yolks, lemon juice and 1 tablespoon water.
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