Whenever I go out for breakfast or brunch, I usually, almost always, order eggs benedict.  What I like about this dish is that you can pretty much add anything to it.  I love mine with spinach, pork bacon, and mushrooms, but on this episode of Ivy’s Kitchen, I will show you the traditional way on how to make eggs benedict.

You can whip this up in no time and also prepare the eggs ahead of time.  If you poach your eggs the night before, I would poach for a minute less than usual (it takes about 4-5 minutes depending on how yolky you want your egg) keep the eggs in a tupperware filled with water and cover.  When you reheat the eggs, just warm it up in warm water for about a minute or so.

Enjoy this for breakfast, lunch, or dinner- depending on what you serve it with.  Bon Appetite!

Ingredients:

• 1 stick of unsalted butter
• 6 fresh eggs (the fresher, the better)
• 1 1/2 tsp of fresh squeezed lemon juice
• 1/4 tsp of kosher salt
• 1/4 tsp of fresh ground pepper
• 1/4 tsp of cayenne pepper
• water
• a splash of white wine vinegar
• 4 slices of Canadian bacon
• 4 slices of whole wheat English muffin

Hollandaise Sauce:

• 2 egg yolks
• 1/2 stick of unsalted butter melted (remove milk solids)
• 1 1/2 tsp of fresh squeezed lemon juice
• 1/4 tsp of kosher salt
• 1/4 tsp of fresh ground pepper
• 1/4 tsp of cayenne pepper

Poached eggs:
Crack each of your eggs into individual ramekins. Fill a pan up to 3-4″ of water. Bring water to a slow and gentle simmer. Remove any bubbles that are in the water. Add a splash of vinegar and create a vortex.  Slowly drop the egg in the center of the vortex. Poach egg between 4-5 minutes, depending on how runny you like your eggs.  When you touch the yolk, consistency should feel like a wet and fresh mozzarella ball.  Take egg out of pan with slotted spoon and set on a plate with paper towel.  Season with salt and pepper.

Fry Canadian bacon on both sides.  Toast your English muffins.

To plate, place English muffin on plate, top with bacon, egg, and sauce.