Name: Easy Eggs Benedict
Yield: Serves 4
Cuisine: American
Ingredients: 2 Tbsp chopped fresh flat-leaf parsley; 1–2 Tbsp butter, at room temperature; 2 tsp white or cider vinegar; 2 Tbsp fresh lemon juice; 4 large egg yolks; Salt and freshly ground pepper; 8 slices Canadian bacon; 8 eggs; 1 cup (8 oz/250 g) unsalted butter; 4 English muffins, split

Preparation info

Serves
4

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

The hollandaise—rich yet ethereal—elevates this dish to iconic brunch fare. Don’t skimp on the lemony, buttery sauce. If in doubt, double the recipe (I always do).

Ingredients

For the Hollandaise Sauce

4 large egg yolks
2 Tbsp fresh lemon juice
Salt and freshly ground pepper

Method

To make the hollandaise sauce, in a blender, combine the egg yolks, lemon juice, ⅛ tsp salt, and a few grinds of pepper. In a small saucepan, melt the butter over medium heat. With the blender running, slowly add the warm melted butter and process until the sauce is thick and smooth. Taste and adjust