Eggs Benedict
Ingredients: unsalted butter, egg yolks, fresh lemon juice, salt, cayenne pepper · 30 min cook time · 480kcal · $7.50
Ingredients
0.25cup unsalted butter, 4ea egg yolks, 1tbsp fresh lemon juice, 0.25tsp salt, 0.125tsp cayenne pepper, 0.125tsp ground black pepper, 4ea large eggs, 2ea English muffins, 8slices canadian bacon, 0.25tsp vinegar
Instructions
1. Melt unsalted butter in a small pot over medium heat.
2. Separate four egg yolks into a bowl and whisk until a nice pale yellow color.
3. Whisk in fresh lemon juice, salt, cayenne pepper, and black pepper into the egg yolks.
4. Drizzle the melted butter into the egg mixture while whisking constantly until thickened.
5. Split English muffins with a fork and toast them.
6. Cook Canadian bacon in a pan over medium-high heat for about 2 minutes per side.
7. Poach the eggs in gently simmering water with a little vinegar for 3 to 5 minutes.
8. Assemble by placing Canadian bacon and a poached egg on each toasted English muffin half, then top with hollandaise sauce and chives.
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