Eggs
Classic Eggs Benedict
Poached eggs and ham on a toasted muffin under a blanket of blender hollandaise. The brunch showstopper, demystified.
Ingredients
- 2 English muffins, split
- 4 slices Canadian bacon or ham
- 4 large eggs
- 1 tablespoon white vinegar
- For the hollandaise: 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup (115g) butter, melted and hot
- Pinch of cayenne and salt
Method
- Make the hollandaise: blend the yolks, lemon juice, cayenne and salt for 10 seconds. With the blender running, drizzle in the hot melted butter until thick. Keep warm.
- Bring a wide pot of water to a bare simmer and add the vinegar.
- Crack each egg into a cup, then slip into the water; poach 3 minutes for runny yolks. Lift out with a slotted spoon.
- Toast the muffins and warm the ham in a dry pan.
- Build: muffin, ham, poached egg, then a generous spoon of hollandaise.
- Finish with a pinch of cayenne and serve immediately.
Cook's notes
- Hot butter is key — if it's only warm, the sauce won't thicken.
- Fresh eggs hold together best when poaching; swirl the water for neater shapes.
- Make the hollandaise last and keep it somewhere warm, not hot, so it doesn't split.
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