Eggs Benedict

I whipped these little bad boys up yesterday for brunch.

Aric had never had eggs benedict before and I was like, “whattttt?!” So of course, I had to make him some!

His verdict: they belong as a permanent fixture on our breakfast-slash-brunch menu.

And you know what, I would have to agree.

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Eggs Benedict

In an immersion blender cup, whisk together 1 egg yolk, 1 teaspoon fresh lemon juice, 1 teaspoon cold water, 1/4 tsp salt, and a pinch of cayenne. (You could also do this in a regular blender.)

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In a small stream, carefully pour 1 stick of melted butter, still hot, into the yolk mixture while continuously beating with the immersion blender.

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You have made your hollandaise sauce. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for about 2 minutes.

Carefully remove with a slotted spoon and place on a plate. Repeat with the remaining eggs.

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To serve, place a buttered, toasted English muffin half (or two) onto a plate.

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Top the English muffin halves with a pan-fried slice of Canadian bacon.

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Place the poached eggs on top.

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Spoon on the warm hollandaise sauce.

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Sprinkle a little cayenne on top to make it look extra pretty.

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These are absolute perfection!

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Ingredients

  • 1 egg yolk
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cold water
  • 1 stick salted butter (8 tablespoons), melted
  • 1/4 teaspoon salt
  • cayenne pepper to taste
  • 4 eggs
  • 2 English muffins, split, buttered, and toasted
  • 4 slices Canadian bacon, warmed in a skillet

 

Instructions

  1. Melt 1 stick of butter in a saucepan. Keep warm.
  2. Whisk together the egg yolk, fresh lemon juice, water, salt, and a pinch of cayenne pepper in an immersion blender cup.
  3. In a small stream, pour in melted butter while running the immersion blender. *This can also be done in a regular blender.*
  4. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 minutes and carefully remove it with a slotted spoon onto a place. Repeat with the remaining eggs.
  5. To serve, place a buttered, toasted English muffin half on a plate.
  6. Top the English muffin with a warm slice of Canadian bacon.
  7. Place the warm poached egg on top.
  8. Then, drizzle with the hollandaise sauce.
  9. Sprinkle a little cayenne pepper on top and it will look extra pretty!
  10. Devour and enjoy!

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