Name: Classic eggs benedict with hollandaise
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 3 oz Canadian bacon; 3.5 oz English muffin, split; 2 large egg whites; 1 tsp salted butter, melted; 2 tbsp plain nonfat Greek yogurt; 3/4 tsp lemon juice; 1/4 tsp cayenne pepper; 3 1/3 cups water; 1 1/2 tbsp white vinegar; 1 1/2 tsp fresh chives, finely chopped; 1/4 tsp salt

Instructions

Prep 20 min · Cook 0 min

Fill a medium saucepan with about three quarters of the water and the white vinegar. Bring to a gentle simmer over medium heat for poaching. Fill a small saucepan with the remaining water and bring to a bare simmer.
In a heatproof bowl, whisk the egg whites, Greek yogurt, lemon juice, cayenne, and a pinch of the salt. Set the bowl over the small saucepan of simmering water, ensuring the bottom doesn't touch the water. Whisk constantly for 3 to 4 minutes until the mixture is hot and thick enough to coat the back of a spoon. Done when reaches 160°F.
Remove the bowl from the heat. Whisk in the melted butter and a teaspoon of warm water if the sauce is too thick. Season with another pinch of salt, then cover to keep warm.
Crack each egg into a small cup. Use a spoon to create a gentle whirlpool in the medium saucepan of simmering water and slide the eggs in. Simmer until the whites are set but the yolks are still runny, about 3 minutes. Done when whites are opaque, 145°F.
While the eggs poach, heat a small skillet over medium-high heat. Add the Canadian bacon slices and cook until browned, about 2 minutes per side. Toast the split English muffin halves until golden. Done when bacon is hot and browned, 145°F.
Place the muffin halves on a plate. Top each with two slices of bacon and a poached egg. Spoon the warm hollandaise over the eggs and garnish with chopped chives.

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Ingredients

Instructions

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