Eggs Benedict
4 servings15 min prep20 min cookMedium
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The Tale of Eggs Benedict
Story updated
Eggs Benedict's origin is disputed, but the most-cited story credits a hungover Wall Street broker named Lemuel Benedict, who in 1894 ordered poached eggs, bacon, toast, and hollandaise at the Waldorf Hotel to cure a hangover. Whichever account is true, it became a classic American brunch dish by the early 1900s.
Ingredients
Scale:· 4 servings
- 4 English muffins, split
- 8 slices Canadian bacon
- 8 large eggs
- 1 tbsp white vinegar
- 3 large egg yolks, for hollandaise
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted and warm
- Salt and cayenne pepper, to taste
- Chopped chives, for garnish
Instructions
- 1Make the hollandaise by whisking the egg yolks with the lemon juice in a heatproof bowl set over a pan of barely simmering water, whisking constantly until pale and slightly thickened, about 3 minutes.
- 2Remove from the heat and slowly drizzle in the warm melted butter while whisking constantly, until the sauce is thick and glossy. Season with salt and cayenne, then keep warm off the heat.
- 3Toast the split English muffins and warm the Canadian bacon in a skillet until lightly browned on each side.
- 4Bring a wide pot of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, swirl the water gently, and slide the eggs in one at a time, poaching until the whites are set but the yolks remain runny, about 3 minutes.
- 5Remove the poached eggs with a slotted spoon and drain briefly on a paper towel.
- 6Top each muffin half with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise. Garnish with chives and serve immediately.
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