Is there any breakfast dish better than Eggs Benedict? This is my all time favorite recipe for this deceptively easy treat!
CAUTION! This recipe does not cause the eggs in the Hollandaise sauce to reach the minimum temperature required to kill food borne pathogens. Consuming raw or undercooked egg can lead to serious illness. If you do not fully trust the eggs from your own chickens, or if you have a compromised immune system, we would recommend using pasteurized eggs from the store. Under no circumstances would we recommend using regular, unpasteurized eggs from the store.
- 3 whole English muffins
- 6 slices Canadian bacon
- 9 whole eggs
- 2 sticks butter
- 1 whole lemon, juiced
- Cayenne pepper to taste
- 1 tablespoon vinegar
- In a small saucepan, melt two sticks of butter until sizzling, but make sure the butter doesn’t burn.
- Begin the Hollandaise sauce by separating 3 eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine. Leaving the blender running, begin to slowly pour the hot butter into the yolk mix. Then add the lemon juice and cayenne pepper. When the ingredients are all combined, turn the blender off.
- Add vinegar to a pot of water and bring to a boil.
- While the water works it way up to a boil, lightly butter three English muffin halves and place them on a cookie sheet. Add a slice of Canadian bacon on each muffin half. Place the cookie sheet under the broiler for a few minutes until the muffins are lightly browned.
- Crack each egg into it’s own little bowl or ramekin.
- Use a spoon to gently stir the water into a circular motion. Carefully pour an egg into the center of the swirling action. The motion of the water will cause the egg to come together as it cooks rather than drift apart. As each egg sets, add another egg to the water. Cook eggs for 2 1/2 to 3 minutes and remove.
- Place an egg on each muffin half and top with the Hollandaise sauce.