Recipe courtesy of Kelsey Nixon
Print
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Poached Egg: 
  • 4 English muffins, split in half and toasted
  • 2 tablespoons white vinegar
  • 1 tablespoon salt
  • 8 slices Canadian bacon
  • 8 large eggs
  • 3 tablespoons chopped chives
Hollandaise Sauce:
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 stick unsalted butter, melted and still warm
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper

Directions

Watch how to make this recipe.

Poached Eggs:

Fill a 12-inch skillet nearly to the rim with water. Add the vinegar, 1 teaspoon of salt and bring to a gentle simmer over medium heat.

While water comes to a simmer cook the bacon in a 12-inch fry pan over medium heat until well-browned on each side. Transfer to a paper towel-lined plate and cover with foil to keep warm. 

When water comes to a simmer crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with remaining eggs. Using a slotted spoon carefully corral the white of each egg around its yolk. Poach the eggs, turning them occasionally with a slotted spoon, until the whites are firm or to the desired degree of doneness, 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water. 

Hollandaise Sauce:

While eggs are poaching blend the egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds. With the blender running, very slowly drizzle in half the butter until the mixture is quite thick, about 1 1/2 minutes. Blend in 2 teaspoons of hot water. Continue to slowly blend in the remaining butter, about 1 minute. Blend in additional hot water, 1 teaspoon at a time, as needed until the sauce coats the back of a spoon. Stir in the cayenne pepper and season with salt and pepper to taste.

Assemble:

Arrange the English muffins on individual plates and top with bacon. When the eggs are cooked, place them on top of the bacon, pour the hollandaise sauce over the eggs and garnish with the chives.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Eggs Benedict

Recipe courtesy of Sarabeth Levine

Eggs Benedict

Recipe courtesy of Alton Brown

Poached Eggs

Recipe courtesy of Emeril Lagasse

Eggs Benedict Grill

Recipe courtesy of Southmoreland on the Plaza

Emerilized Eggs Benedict

Recipe courtesy of Emeril Lagasse

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

So Much Pretty Food Here