Eggs Benedict⚓︎

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Benedict and Assembly⚓︎

  • 4 english muffins, split
  • 8 slices Canadian bacon or thick-cut ham
  • 2 tbsp unsalted butter
  • 1/4 cup chopped chives
  • 2 tbsp parsley
  • flaky sea salt
  • pepper


  • 1/2 cup (1 stick) unsalted butter
  • 3 large egg yolks
  • 2 tsp fresh lemon juice (1/4 lemon)
  • 1/4 teaspoon cayenne or hot paprika
  • salt, kosher
  • pepper

Poached Eggs⚓︎

  • 1 tbsp white distilled vinegar
  • salt, kosher
  • 8 large eggs
  • egg poaching cups, metal or silicone



  • Melt butter, pour in glass juicer, prep lemon and cayenne in cup then check blender speed. Let cool slightly if using a plastic blender
  • Cut up fruit for side dish and prep table


  • Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes
  • Place egg yolks and 2-3 tsp water in a blender. Start blending and very slowly add the hot, melted butter until incorporated then add the lemon juice, cayenne, salt, and pepper
  • Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside at room temperature


  • In parallel to the Hollandaise step…
  • Cook Canadian bacon or ham (or bacon) in a medium skillet over medium–high heat until golden brown and just crisp at the edges, about 6 minutes.
  • Poach the eggs:
    • Bring a large pot of water to a boil, then reduce to low. Add 1 tbsp of vinegar
    • Over a small bowl, crack the egg in a fine mesh sieve to let the liquidy part drain, then transfer the remaining yolk and white to a small bowl and pour into the pot
    • Cook for 3 minutes and remove with a slotted spoon
  • Thoroughly toast the English muffins until crisp and golden brown–they will need to be sturdy


  • Butter the eight halves of English muffin on a plate and butter them generously. Top each with a slice of selected meat, poached egg, then spoon hollandaise sauce. Sprinkle with chives, parsley, flaky sea salt, and black pepper.


  • The tricky part of this recipe is to get everything hot and served at the same time