Eggs Benedict and Easy Hollandaise Sauce
Eggs Benedict features perfectly poached eggs and Canadian bacon atop toasted English muffins, all draped in rich, creamy Hollandaise sauce. This easy homemade sauce blends butter, egg yolks, and lemon for a classic, indulgent brunch favorite.
Ingredients
- 4 extra-large eggs, at room temperature
- 2 thin slices of prosciutto
- 2 english muffins, sliced in half and toasted
- easy hollandaise sauce (recipe follows)
- minced fresh chives, for serving
- 2 extra-large egg yolks, at room temperature
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- pinch of cayenne pepper
- 6 tablespoons (3/4 stick) unsalted butter