easy eggs bennies

One of my ALL TIME FAVE breakfasts. It may seem “fancy” and “complicated” to make that lemony, creamy hollandaise to pour over your perfectly poached egg but I am here to assure you it is, indeed, NOT.

I always love to order Eggs Benedict from every breakfast spot and for obvious reasons, the last few months that wasn’t a possibility so I took matters into my own hands. This hollandaise is only 5 ingredients (with a couple optional adds) and comes together with the pulse button on your blender. Toast up an english muffin, sear up some Canadian bacon, poach a quick egg and you are in for the best start to your day! You can also add some greens such as spinach or arugula nested under that beautiful poached egg for an extra vitamin kick!

Recipe by: The Culinary Nest

MAKES

4 servings (two halves of english muffin per serving)

Prep Time: 5 minutes

Total Time: 15 minutes

INGREDIENTS

hollandaise:

3 egg yolks

2 tablespoons lemon juice, or more as desired for flavor

1 teaspoon dijon

1/4 teaspoon salt

1/4 teaspoon white pepper, optional

pinch of cayenne pepper, optional (or add a dash of hot sauce!)

1/2 cup butter, melted and hot

Paprika for garnish

eggs benedict:

4 eggs

2-3 tablespoons white vinegar

1 teaspoon salt

4 english muffins, toasted and buttered

8 slices Canadian bacon

METHOD

1. For the hollandaise: Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove. Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined. With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified. Pour the hollandaise sauce into a small bowl and serve while warm.

2. Toast your english muffin to your preference and lightly butter each side placing two halves per plate for serving.

3. In a medium sized pan over medium heat, sear the Canadian bacon about 3-4 minutes per side until browned and heated through and place a slice on each english muffin half.

4. Poaching your eggs: Add enough water to come 1 inch up the side of a medium deep pan. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a shallow bowl or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around. Adding one egg at a time, carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan. Repeat this step for each egg quickly into the same pot. Now let it poach by turning off the heat, covering the pan and set your timer for 5 minutes. Don’t lift the cover, stir, peek or anything!

5. Remove the egg with a slotted spoon and place on top of the Canadian bacon and english muffin. Top with the creamy hollandaise and garnish with a sprinkle of paprika!