Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, eggs benedict. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Eggs Benedict is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Eggs Benedict is something which I have loved my entire life. They’re fine and they look wonderful.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook eggs benedict using 14 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Eggs Benedict:

1. Take For the Hollandaise sauce
2. Prepare 4 egg yolk
3. Prepare 1 Tbsp fresh lemon juice
4. Prepare 1/2 C. Unsalted butter (1stick)
5. Make ready Pinch cayenne
6. Make ready Pinch salt
7. Get For the Eggs Benedict
8. Make ready 8 slices Canadian bacon or ham
9. Get 4 split English muffins or bagels (I use everything bagels)
10. Take 2 tsp white vinegar
11. Get 8 eggs or egg whites (I use egg whites)
12. Take Salt and pepper for taste
13. Get Hollandaise sauce from above
14. Get Fresh chopped parsley

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. Start with the Hollandaise sauce. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume..
2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
5. Remove from heat, whisk in cayenne and salt.
6. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
7. Now for the eggs Benedict.Brown the Canadian bacon in a medium skillet and toast the English muffins or bagels.
8. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain
9. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
10. Note: 1 whole muffin or bagel is 1 serving but I usually only use 1/2 of a muffin or bagel per serving for fewer calories and it is still filling. That's why it says 4-8 people

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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