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Recipe Card

How I Finally Nailed Eggs Benedict at Home — Poach Like a Pro

Preview of How I Finally Nailed Eggs Benedict at Home — Poach Like a Pro
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Calories
348 kcal
Carbs
15.00 g

Ingredients

  • 2 English muffinsEnglish muffins
  • 4 large eggslarge eggs
  • 4 slicesCanadian bacon
  • 1 splashVinegar (just a splash)
  • 4 Tablespoonsbutter
  • 4 egg yolksegg yolks
  • 2 teaspoonslemon juice (or lime juice)
  • 1 Tablespoonheavy whipping cream
  • —salt and pepper ((to taste))

Instructions

  1. 1

    Melt the butter in a small saucepan. In a separate bowl, beat the egg yolks and mix in lemon juice, whipping cream, and salt and pepper. Gradually add hot melted butter to the egg mixture to temper it.

  2. 2

    Once combined, return the mixture to the saucepan and cook on low heat for 20-30 seconds. Set aside to thicken.

  3. 3

    Fill a pot with 3 inches of water and bring to a boil, then reduce to a simmer. Optionally, add vinegar.

  4. 4

    Crack an egg into a cup, lower into simmering water, and poach for 3-5 minutes. Remove with a slotted spoon.

  5. 5

    Cook Canadian bacon in a pan for 1 minute on each side.

  6. 6

    Toast the English muffins, top with Canadian bacon, poached egg, and hollandaise sauce.