- Breakfast
- Eggs
- American
- Stovetop
- Blender
Ingredients
For the hollandaise
- 3
egg yolks
- 1 tbsp
fresh lemon juice
- 1/2 tsp
Dijon mustard
- 1/8 tsp
cayenne pepper
- 1/4 tsp
salt
- 1 stick
unsalted butter (1/2 cup)
For the Benedict
- 8 slices
Canadian bacon
- 1 tsp
neutral oil
- 4
English muffins, split
- 2 tbsp
butter, softened, for the muffins
- 1 tbsp
distilled white vinegar
- 8
large eggs
- 2 tbsp
fresh chives, thinly sliced (optional)
salt and black pepper, to taste
Contains milk (unsalted butter (1/2 cup), butter, softened), eggs (egg yolks, large eggs) and wheat (English muffins).
May contain soy, depending on the English muffins: check the label.
Worked out from the ingredients.
Steps
- Step 1
Fill a wide saucepan or deep skillet with about 3 inches of water, add the vinegar, and set over medium heat to come to a bare simmer (small bubbles on the bottom, no rolling boil). Keep it there while you make everything else.
8 min
- 1 tbsp distilled white vinegar
- Step 2
Melt the stick of butter in a small saucepan over medium heat (or in the microwave) until it is fully melted and very hot, almost bubbling. Pour it into a heatproof cup with a spout.
3 min
- 1 stick unsalted butter (1/2 cup)
- Step 3
Put the egg yolks, lemon juice, Dijon, cayenne, and salt in a blender. Blend on medium for 15 seconds until pale and frothy. With the blender running, pour in the hot butter in a thin, steady stream over about 30 seconds. The sauce will thicken to the texture of heavy cream. Taste and add a little more lemon juice or salt if you like. Pour into a small bowl, cover, and set somewhere warm (not hot) until serving.
3 min
- 3 egg yolks
- 1 tbsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- Step 4
Heat the oil in a skillet over medium-high heat. Add the Canadian bacon in a single layer and cook 1–2 minutes per side, until browned at the edges and the slices curl slightly. Move to a plate and cover with foil.
4 min
- 8 slices Canadian bacon
- 1 tsp neutral oil
- Step 5
Toast the English muffin halves until golden, then spread the cut sides with the softened butter. Arrange two halves on each plate.
3 min
- 4 English muffins
- 2 tbsp butter, softened
- Step 6
Poach the eggs: crack each egg into a small cup, then slide it gently into the barely simmering water. Work in batches of 4 so they do not crowd. Cook 3 minutes for a runny yolk and set white, lifting one out with a slotted spoon to check. Drain each egg briefly on a paper towel and season with a pinch of salt and pepper.
6 min
- 8 large eggs
- salt and black pepper
- Step 7
Top each muffin half with a slice of Canadian bacon, then a poached egg. Spoon hollandaise generously over the top and scatter with chives. Serve right away.
2 min
- 2 tbsp fresh chives
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026