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Breakfast for 8

Eggs Benedict with Hollandaise

Toasted English muffins hold cooked Canadian bacon and firm poached eggs covered with warm lemon butter sauce.

$1.50per serving $
45 minstart to table
8servings

AmericanBudgetBreakfasts

Ingredients

  • 1/2 cup heavy cream
  • 4 large egg yolks
  • 1 1/2 tbsp lemon juice
  • 1 tsp dijon mustard (optional)
  • 1 1/2 pinches cayenne pepper (optional)
  • 1/2 cup unsalted butter
  • salt and freshly ground black pepper
  • 8 large fresh eggs
  • 1 tbsp white vinegar
  • 4 english muffins
  • 8 slices canadian bacon
  • chopped fresh parlsey and/or chives
  • paprika

Steps

  1. Whisk the egg yolks, cream, lemon juice, mustard, cayenne, salt, and pepper in a heatproof bowl over gently simmering water.
  2. Slowly whisk in the melted butter and cook the sauce for 4 minutes, until thick and hot.
  3. Heat a skillet over medium heat and cook the Canadian bacon for 2 minutes per side.
  4. Toast the English muffin halves until lightly browned.
  5. Bring a wide skillet of water and vinegar to a gentle simmer, add the eggs, and poach them for 5 minutes, until the whites and yolks are firm.
  6. Place bacon on the muffins, top with poached eggs and hollandaise, and sprinkle with parsley, chives, or paprika.

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