Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, eggs benedict. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Eggs Benedict is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Eggs Benedict is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have eggs benedict using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Eggs Benedict:

1. Get For the benedict
2. Make ready 3/4 C. or 1 1/2 sticks of unsalted butter
3. Get 3 large egg yolks
4. Get 1 1/2 tsp. Fresh lemon juice
5. Prepare 1/4 tsp. Cayenne
6. Get to taste Salt and pepper
7. Take For the poached eggs:
8. Prepare 1 Tbso. White distilled vinegar
9. Get Sea salt
10. Make ready 8 large eggs
11. Make ready For the hollandaise:and assembly:
12. Prepare 4 English muffins, split
13. Get 8 slices Canadian bacon or thick-cut ham
14. Take 2 Tbsp. Unsalted butter
15. Prepare 1/4 C. Chopped chives or green onions
16. Get 2 Tbsp. Chopped dill or 2 tsp. Dried dill
17. Get to taste Salt and pepper

Hot fluffy muffins are important, but really good wafer-thin smoked ham is essential. For fun, I've given you a simple method for creating a double-yolker egg, which also helps you achieve the perfect shape. There's more hollandaise here than you need, but the reality is it's really hard to make a smaller batch because you're emulsifying the butter. Eggs Benedict is a breakfast delight and so easy to make.

Steps to make Eggs Benedict:

1. Make the hollandaise: Melt the butter in a small pot over medium-high heat until it's foamy but not yet beginning to brown, 3-4 minutes.
2. Place egg yolks and 2 tsp. water into a blender. Start blender and then very slowly add the hot, melted butter until fully combined. Add lemon juice and cayenne, season with salt and pepper. Pour into a bowl with plastic wrap directly on the surface so the top doesn't create a skin on top. Set aside.
3. Poach the eggs: Crack eggs into a strainer and let the watery whites run out. There will still be whites remaining. Fill a sauce pan with 3 inches of water. Add vinegar and salt and bring to a simmer. Just starting to bubble not boil. Using a spoon stir water until it is swirling. Carefully drop 1 or 2 eggs at a time into center of vortex, allowing the whites to envelop the yolks. 4-5 minutes until whites are set and yolk still runny. Repeat with remaining eggs.
4. Use splotted spoon to remove eggs and place on paper towels or clean dish towel to drain.
5. Toast choice of bread in toaster or oven until golden brown.
6. Cook Canadian bacon or ham in a skillet over medium-high heat until golden brown and just crisp around the edges. About 6 minutes.
7. Assemble: Place 8 halves of bagels or choice of bread on a plate and butter generously. Top each with Canadian bacon or ham, and poached egg. Spoon hollandaise sauce over top and aprinle with dill, sea salt, cayenne and pepper.

There's more hollandaise here than you need, but the reality is it's really hard to make a smaller batch because you're emulsifying the butter. Eggs Benedict is a breakfast delight and so easy to make. Use your favourite bagels as the base instead of the traditional muffin, and adorn with rich hollandaise sauce and some fresh rocket. This is a delicious twist on the classic eggs benedict, with a delicious Mornay sauce that's simple to make. Can there be anybody who doesn't drool at the thought of Eggs Benedict?

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