Description

A deliciously rich and elegant brunch favorite made the Gordon Ramsay way. Soft poached eggs sit atop toasted English muffins and crispy bacon, all smothered in a creamy homemade hollandaise sauce. Perfect for weekend brunch or a special breakfast treat.

Ingredients

For the Hollandaise Sauce:

3 large egg yolks
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1/2 cup (1 stick) unsalted butter, melted
Salt and pepper, to taste

For the Eggs Benedict:

4 large eggs
2 English muffins, halved and toasted
4 slices of Canadian bacon or back bacon
White vinegar (for poaching eggs)
Chopped chives, for garnish (optional)

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Instructions

Make the Hollandaise Sauce:
In a heatproof bowl over a pan of simmering water, whisk together egg yolks, lemon juice, and white wine vinegar until thickened slightly. Slowly drizzle in melted butter while whisking constantly until the sauce is smooth and creamy. Season with salt and pepper. Keep warm.
Cook the Bacon:
In a skillet over medium heat, fry the bacon slices until golden and slightly crispy. Set aside and keep warm.
Poach the Eggs:
Bring a pot of water to a light simmer and add a splash of white vinegar. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3 minutes until whites are set but yolks are runny. Remove with a slotted spoon and drain on paper towels.
Assemble the Eggs Benedict:
Place toasted muffin halves on plates. Top each with a slice of bacon, then a poached egg. Spoon over warm hollandaise sauce and garnish with chopped chives if desired.

Notes

Use fresh eggs for the best poaching results.
Keep the hollandaise warm, not hot, or it may separate.
You can swap bacon for smoked salmon for a twist.

Nutrition

Serving Size: 2 muffin halves
Calories: 540
Sugar: 2g
Sodium: 840mg
Fat: 41g
Saturated Fat: 18g
Unsaturated Fat: 20g
Trans Fat: 0.5g
Carbohydrates: 22g
Fiber: 1g
Protein: 20g
Cholesterol: 390mg