Eggs Benedict with Hollandaise Sauce

Eggs Benedict with Hollandaise Sauce is a classic breakfast dish that is loved by many. This dish is made up of a toasted English muffin, topped with a slice of Canadian bacon, a poached egg, and a rich and creamy Hollandaise sauce. The combination of flavors and textures in this dish is simply irresistible.

To make Eggs Benedict with Hollandaise Sauce, you will need the following ingredients per serving:

- 1 English muffin, split and toasted
- 1 slice of Canadian bacon
- 1 egg
- 1 tablespoon white vinegar
- 1/4 cup unsalted butter, melted
- 1 egg yolk
- 1 tablespoon lemon juice
- Salt and pepper to taste

To start, prepare the Hollandaise sauce by whisking together the egg yolk and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens. Slowly drizzle in the melted butter while whisking constantly until the sauce is smooth and creamy. Season with salt and pepper to taste and set aside.
Next, poach the egg by bringing a pot of water to a simmer and adding the white vinegar. Crack the egg into a small bowl and gently slide it into the water. Cook for 2-3 minutes or until the egg white is set but the yolk is still runny. Remove the egg with a slotted spoon and place it on a paper towel to drain.
To assemble the dish, place the toasted English muffin on a plate and top it with the Canadian bacon. Place the poached egg on top of the bacon and spoon the Hollandaise sauce over the egg. Garnish with chopped parsley or chives if desired.
Eggs Benedict with Hollandaise Sauce is a delicious and indulgent breakfast dish that is perfect for special occasions or lazy weekend mornings. The combination of the crispy English muffin, salty Canadian bacon, perfectly poached egg, and rich Hollandaise sauce is simply divine. This dish is sure to impress your guests and leave them wanting more.
Type of dish: Breakfast classic
Main ingredients: English muffin, Canadian bacon, Hollandaise sauce