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Alton Brown's Eggs Benedict

The Starving Chef
Classic Eggs Benedict featuring poached eggs, Canadian bacon, and tangy hollandaise sauce on toasted English muffins - a delectable brunch favorite!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, Breakfast, Eggs
Servings 4

Equipment

Ingredients
  

  • 6 eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon cayenne pepper or to taste
  • 1 tablespoon sugar
  • 6 tablespoons butter
  • 3 teaspoon salt
  • 2 tablespoons white vinegar
  • 4 slices Canadian bacon
  • 4 English muffins toasted

Instructions
 

  • Bring 1 and a half inches of water to just below a simmer in a large pan. Place 4 custard bowls in the bottom of the pan so they are covered with about 1/4 inch of water. Pour in white vinegar and 2 teaspoons of salt.
  • Preheat the oven to 350°F to toast the English muffins. Heat a pan over medium heat and julienne the Canadian bacon. Add it to the hot pan and cook, stirring occasionally, until heated through while you prepare the eggs and hollandaise sauce.
  • As the water is heating up, turn a stovetop burner to low to medium-low heat. In a small saucepan, combine 2 egg yolks with a tablespoon of water, 1 tablespoon of lemon juice, and 1/2 tablespoon of cayenne pepper. Stir well to combine, then heat for 10-15 second intervals to warm but not scramble the yolks.
  • Add the butter, 1 tablespoon at a time, to the saucepan while continuing to only heat for 10-15 seconds at a time as the butter melts and is incorporated into the sauce. The sauce's consistency should be smooth and viscous.
  • When the water has reached about 200°F, use another bowl to carefully drop each egg into the individual custard bowls. Cook for about 4-5 minutes, or until the whites have set.
  • Stir in the sugar, remaining salt, and remaining lemon juice and cayenne pepper into the hollandaise sauce.
  • Remove each egg from the warm water with a slotted spoon. Let them drain on a paper towel for a few seconds before removing any rough edges.
  • Arrange the cooked Canadian bacon on top of each toasted English muffin. Place a poached egg on top and add a few spoonfuls of hollandaise sauce. Serve immediately with fresh fruit and hot coffee. Enjoy!
Keyword breakfast, eggs, hollandaise, poached
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