Classic Eggs Benedict with Hollandaise

🍳 Step-by-Step Instructions

1. Make hollandaise: In a blender, combine egg yolks, lemon juice, mustard, and salt. Blend 10 seconds. With blender running on medium, slowly stream in hot melted butter until sauce is thick and creamy. Season with pinch of cayenne; keep warm.
2. Sear Canadian bacon in a skillet over medium heat for 1-2 minutes per side until lightly browned.
3. Bring 8 cm of water to a gentle simmer with 1 tbsp vinegar. Create a gentle whirlpool and poach eggs for 3 minutes until whites set and yolks are runny. Transfer to a paper towel with a slotted spoon.
4. Toast split English muffins until golden and crisp.
5. Assemble: Top each toasted muffin half with warm Canadian bacon, then a poached egg.
6. Spoon velvety hollandaise generously over each egg. Garnish with minced fresh chives and a dusting of cayenne.

⭐ Why This Recipe Works

• Foolproof blender hollandaise technique that never splits
• Luxurious combination of creamy, savory, and tangy flavors
• Restaurant-quality presentation in your home kitchen
• Impressive centerpiece dish for weekend guests

🔄 Delicious Variations

• Eggs Royale: Swap Canadian bacon for cold-smoked salmon
• Eggs Florentine: Replace meat with sautéed garlic baby spinach
• California Style: Add sliced fresh avocado and ripe tomato slices

❓ Frequently Asked Questions