Ingredients

The following ingredients have 4 Servings
  • 2 English muffins
  • 4 slices ham (or Canadian bacon)
  • 1 tsp white vinegar
  • 4 eggs
  • 2 egg yolks
  • 1 pinch cayenne pepper
  • 1/4 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 4 tbsp butter

Instruction

  • Set a pot of water to boil for the eggs.
  • Split the English muffins and toast them. Set aside, keeping warm if possible.
  • If using Canadian bacon, cook it in skillet or under broiler, or warm if using ham.
  • Make or warm your Hollandaise sauce. For easy blender sauce, put the yolks, cayenne, mustard and lemon juice in a blender container and blend until smooth. Melt the butter and pour into the yolk mixture with the blender running so that it combines smoothly. Set aside.
  • Lastly, poach the eggs. Add the vinegar to the boiling water, then carefully crack the eggs in to the simmering water. Cook for around 3-4 minutes until the whites are translucent but the yolks are still slightly soft. Remove with a slotted spoon.
  • Assemble the eggs Benedict - make stacks with half a muffin at the bottom, topped with bacon/ham, then a poached egg and topped with the Hollandaise sauce.