Eggs Benedict

April 2, 2020
Created by Harmons
35 minutes
Serves 2
  • Eggs
  • Salt
  • 4 eggs
  • 2 English muffins, split
  • 4 Tbsp butter
  • 4 slices Canadian bacon
  • Sauce
  • 3 egg yolks
  • 2 Tbsp fresh lemon juice
  • Sauce
  • 3 egg yolks
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp water
  • 12 Tbsp unsalted butter, melted
  • Salt and freshly ground white pepper
  • Cayenne pepper

To make the eggs, bring a medium pot of salted water to a boil. Reduce heat to low and simmer. Crack 1 egg into a fine-mesh sieve over sink, letting thin whites fall into sink. Transfer egg to a small dish. Repeat with the remaining eggs. One at a time, slip eggs into simmering water and cook until whites are just firm, about 4 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water and set aside.

Toast muffins and spread with some butter.

Melt remaining butter in a medium frying pan over medium heat. Fry bacon until browned, about 5 minutes.

To make the sauce, bring 3 inches of water in a saucepan over high heat to a boil. Reduce to a simmer. Place a bowl over but not touching the simmering water. Add egg yolks, lemon juice and water and, whisking constantly, cook egg yolks, about 5 minutes. Slowly add butter, whisking constantly, until incorporated. Season with salt and pepper and a pinch of cayenne.

Reheat eggs in pot of water for 1 minute. Transfer with a slotted spoon to paper towels to drain. To serve, carefully place egg on bacon, and spoon some hollandaise on top.