Eggs Benedict

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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3 egg yolks

Juice of 2 whole lemons

2 sticks butter, melted and slightly cooled

Dash of salt

Cayenne pepper

4 whole eggs

2 English muffins, split, toasted and buttered

4 slices Canadian bacon, warmed in a skillet

Dash of paprika


  1. Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs. To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top.
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