Eggs Benedict

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 English muffins, split and toasted
• 8 large eggs
• 8 slices Canadian bacon
• 3 egg yolks
• 1 tbsp lemon juice
• 1 tbsp warm water
• 1/2 cup unsalted butter, melted
• 1 tbsp white vinegar
• 1/4 tsp salt
• 1 pinch cayenne pepper

Directions

1. Make hollandaise by whisking egg yolks, lemon juice, and warm water in a heatproof bowl over a pot of barely simmering water until slightly thickened, then slowly drizzle in melted butter while whisking constantly until smooth; season with salt and cayenne and set aside.
2. Cook Canadian bacon slices in a skillet over medium heat for about 1 minute per side until lightly browned, then set aside.
3. Fill a wide saucepan with about 3 inches of water, add vinegar, and bring to a gentle simmer; crack each egg into a small cup and slip them one at a time into the water, poaching for about 3 minutes until whites are set but yolks are still runny.
4. Place two toasted English muffin halves on each plate, top each half with a slice of Canadian bacon, then carefully lift each poached egg out with a slotted spoon and rest one on top of each bacon slice.
5. Spoon warm hollandaise generously over each egg and serve immediately.

More recipes to try

Spanakopita Crispy Falafel Bowls with Lemon Tahini Drizzle Peach Cobbler Oatmeal Raisin Cookies Tortellini Alfredo Biscuits and Gravy