Classic Eggs Benedict

Classic Eggs Benedict
Hollandaise Sauce (Makes Roughly 1 Cup)
  • 2 large egg yolks
  • 1 Tbsp water
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp Acala Farms Jalapeño-Lime Cottonseed Oil

  1. In a medium saucepan, bring 2-3 inches of water to a boil.
  2. Whisk together egg yolks and water in a medium-sized stainless steel bowl.
  3. Place the bowl over the boiling water, making sure the bowl is not touching the water. Whisk until warm.
  4. Slowly incorporate the melted butter one tablespoon at a time until all the butter is added and sauce is thickened.
  5. Whisk in lemon juice and Acala Farms Jalapeño-Lime Cottonseed Oil and serve immediately.
Eggs Benedict
  • 8 slices Canadian bacon
  • 2 tsp white vinegar
  • 8 large eggs
  • 4 English muffins
  • 2 Tbsp butter
  1. Prepare Hollandaise sauce
  2. Cook Canadian bacon in a non-stick skillet over medium-high heat until lightly browned. Set aside.
  3. Add water to non-stick skillet until 3/4 full and add the vinegar. Bring to a boil, then reduce to a simmer.
  4. One at a time, break eggs onto a saucer and gently slide into the simmering water. Remove the eggs using a slotted spoon once the whites turn opaque and yolks lose their shine. Place eggs on a plate lined with a paper towel and repeat until all eggs are cooked.
  5. While eggs are cooking, split and toast the English muffins.
  6. To assemble, place two English muffin halves on one plate. Top each half with a slice of Canadian bacon and a poached egg. Top with Hollandaise sauce and serve immediately.

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