Name: Classic Eggs Benedict with Velvety Hollandaise
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 whole Large Eggs; 1 tbsp White Vinegar; 2 whole English Muffins; 4 slices Canadian Bacon; 3 whole Large Egg Yolks; 0.5 cups Unsalted Butter, melted; 1 tbsp Lemon Juice; 0.5 tsp Hot Sauce (e.g., Tabasco); 0.25 tsp Salt; 0.1 tsp Black Pepper; 1 tbsp Fresh Chives, chopped

Classic Eggs Benedict with Velvety Hollandaise

BreakfastComfort Food

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Large Eggs	4 whole	126	11g	1g	8g
White Vinegar	1 tbsp	2	0g	0g	0g
English Muffins	2 whole	134	4g	26g	1g
Canadian Bacon	4 slices	90	12g	1g	4g
Large Egg Yolks	3 whole	87	4g	1g	7g
Unsalted Butter, melted	0.5 cups	407	1g	0g	46g
Lemon Juice	1 tbsp	2	0g	1g	0g
Hot Sauce (e.g., Tabasco)	0.5 tsp	0	0g	0g	0g
Salt	0.25 tsp	0	0g	0g	0g
Black Pepper	0.1 tsp	1	0g	0g	0g
Fresh Chives, chopped	1 tbsp	1	0g	0g	0g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Large Eggs	4 whole	126	11g	1g	8g
White Vinegar	1 tbsp	2	0g	0g	0g
English Muffins	2 whole	134	4g	26g	1g
Canadian Bacon	4 slices	90	12g	1g	4g
Large Egg Yolks	3 whole	87	4g	1g	7g
Unsalted Butter, melted	0.5 cups	407	1g	0g	46g
Lemon Juice	1 tbsp	2	0g	1g	0g
Hot Sauce (e.g., Tabasco)	0.5 tsp	0	0g	0g	0g
Salt	0.25 tsp	0	0g	0g	0g
Black Pepper	0.1 tsp	1	0g	0g	0g
Fresh Chives, chopped	1 tbsp	1	0g	0g	0g

Directions

Step 1
Prepare the hollandaise: In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk egg yolks and lemon juice until light and foamy. Slowly drizzle in melted butter while continuously whisking until sauce thickens. Stir in hot sauce, salt, and pepper. Keep warm.
Step 2
Poach the eggs: Bring a large pot of water to a gentle simmer with 1 tbsp white vinegar. Carefully crack eggs into the simmering water and cook for 3-4 minutes until whites are set and yolks are runny. Remove with a slotted spoon.
Step 3
While eggs poach, toast the English muffins. Lightly fry or warm the Canadian bacon slices in a separate pan until slightly crispy.
Step 4
Assemble: Place two muffin halves on each plate. Top each with a slice of Canadian bacon, then a poached egg. Spoon a generous amount of hollandaise sauce over each egg.
Step 5
Garnish with fresh chopped chives and serve immediately.