Eggs Benedict
A brunch classic with ham and poached eggs on toasted English muffins. Runny yolk adds richness and ties the layers together.
Instructions
- 1
Melt butter in the microwave.
- 2
Whisk 2 egg yolks with lemon juice over a double boiler until thickened.
- 3
Slowly drizzle melted butter while whisking continuously to make hollandaise.
- 4
Season with salt and cayenne pepper.
- 5
Bring water to a gentle simmer, add vinegar, and poach eggs for 3-4 minutes.
- 6
Halve and toast English muffins, cook bacon until crisp.
- 7
Stack bacon and poached egg on muffin, drizzle hollandaise sauce on top.
Tips
Nutrition (per serving)
Adjust Servings
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