Nothing says brunch like the perfect eggs benedict! Poached eggs on a buttery toasted english muffin, Canadian beacon and some yummy hollandaise sauce you cant go wrong.
Easy to make and then add a little Saucy for a delicious twist!
Let's break the down!
You will need:
- English Muffins
- Canadian Bacon
- Poached Eggs
- Hollandaise Sauce
Poached Eggs:
Fill sauce pot with 4qt water. Bring to boil, turn down until barely bubbling. Add 1 tbsp vinegar and swirl the water in a circular motion. Crack eggs into poaching liquid and cook 3-5 mins based on desired consistency.
In the meantime toast and butter your muffins as well as heating up your bacon
Hollandaise:
4 egg yolks
1 stick unsalted butter (1/2C)
1/2 lemon, juiced
1 tbsp saucy (any flavor)
Whisk eggs and lemon juice in a bowl over boiling water until yolks get thicker. Be careful not to scramble the eggs. Whisk quickly until the eggs have doubled in amount. Remove from heat and slowly drizzle melted butter into the eggs while whisking. Continue to add butter until finished and you are left with a velvety sauce. Salt and pepper to taste. Add in saucy and drizzle over poached eggs.
Enjoy!