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Lunch

Classic Eggs Benedict with Silky Hollandaise Sauce

Classic Eggs Benedict with Silky Hollandaise Sauce

Eggs Benedict is the pinnacle of brunch. When every component is done right — the crisp muffin, the salty bacon, the runny yolk and that glossy hollandaise — it is one of the great dishes.

The Hollandaise

The sauce intimidates people but it should not. Blender hollandaise takes 60 seconds and is nearly foolproof. Warm clarified butter, egg yolks, lemon juice and a pinch of cayenne. That is all.

Ingredients

  • 4 English muffins, split and toasted
  • 8 slices Canadian bacon
  • 8 eggs for poaching
  • White vinegar for poaching

Hollandaise

  • 3 egg yolks
  • 200g clarified butter, warm
  • 1 tbsp lemon juice
  • Pinch cayenne
  • Salt

Method

Make hollandaise first: blend yolks and lemon juice 30 seconds. With blender running, slowly pour in warm clarified butter until thick and glossy. Season. Keep warm.

Poach eggs in simmering water with vinegar for 3 minutes. Warm bacon in a pan. Toast muffins. Assemble: muffin, bacon, egg, hollandaise. Serve immediately with chives.

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