Eggs Benedict Recipe

For the Hollandaise:

1. Add the egg yolks, Dijon, garlic, and thyme to a small saucepan set over medium-low heat. Whisk to combine and slowly stream in the melted butter, whisking constantly.
2. Cook, whisking often, just until the sauce starts to thicken, about 1-2 minutes. Remove the sauce from the heat and whisk in the lemon juice. Season with salt and pepper to taste. If the sauce thickens too much, add hot water, 1 tablespoon at a time, and whisk until you achieve your desired consistency. If the sauce starts to break, remove it from the heat immediately and add an ice cube to the bowl. Whisk vigorously until the sauce comes back together. If the sauce does not come back together, discard and start over.

For the Eggs Benedict:

1. Divide the English muffins in half and toast them to your desired doneness. Keep them warm on a baking sheet in a 200°F oven until ready to serve.
2. Heat a large cast skillet over medium heat. When the skillet is hot, add the Canadian bacon and fry until warmed through and beginning to crisp, about 1 minute per side. Place one piece of Canadian bacon on each piece of English muffin and put them both back into the oven to stay warm until the eggs are finished.
3. Recommended Method: If you have an egg poaching pan (pictured), follow the manufacturer’s instructions for cooking an egg. Most pans need to be filled halfway with water and brought to a simmer over medium heat. Grease the cups with nonstick cooking spray and add one egg to each cup. Place the cups in the water, cover, and cook for 3 minutes.
4. Alternative Method: If you do not have an egg poaching pan, fill a large, high-sided skillet with water and add 1 tablespoon of white wine vinegar. Bring the water to a gentle simmer. Crack an egg into a small bowl and then drop it into the water. Swirl a spoon gently around the egg to create a small vortex–this will help the egg white shape around the yolk. Repeat with as many eggs as will fit. Cook for 3 minutes.
5. Remove the eggs with a slotted spoon and dab them gently with a paper towel to remove any excess water.
6. Place a poached egg on top of each english muffin and season it lightly with salt and pepper. Drizzle over the hollandaise and serve immediately.