Make Eggs Benedict

Tools

• Saucepan
• Slotted spoon
• Mixing bowl
• Whisk
• Toaster or skillet
• Knife

Materials

• 4 large eggs
• 2 English muffins
• 4 slices Canadian bacon
• 2 egg yolks (for hollandaise)
• 1/2 cup unsalted butter
• 1 tablespoon lemon juice
• Salt
• White vinegar (optional, for poaching)
• Black pepper (optional)

Safety

• Handle hot water and steam with care to avoid burns.
• Use fresh eggs to minimize risk of foodborne illness.
• Keep raw eggs and cooked foods separate to prevent cross-contamination.
• Ensure all utensils and surfaces are clean before use.

Steps

1. Step 1: Prepare the hollandaise sauce

   • Melt butter in a small saucepan over low heat.
   • In a mixing bowl, whisk together egg yolks and lemon juice until thickened.
   • Slowly drizzle in the melted butter while whisking constantly until the sauce is smooth and thickened.
   • Season with salt and keep warm.

   Check: Butter is fully melted and not browned. · Sauce is smooth, thick, and warm (not hot).

2. Step 2: Toast the English muffins

   • Split English muffins in half.
   • Toast them in a toaster or on a skillet until golden brown.

   Check: Muffins are evenly toasted and warm.

3. Step 3: Cook the Canadian bacon

   • Heat a skillet over medium heat.
   • Add Canadian bacon slices and cook for 1-2 minutes per side until lightly browned and heated through.

   Check: Bacon is warm and lightly browned.

4. Step 4: Poach the eggs

   • Fill a saucepan with water and bring to a gentle simmer.
   • Add a splash of white vinegar if desired.
   • Crack each egg into a small bowl, then gently slide into the simmering water.
   • Poach eggs for 3-4 minutes, until whites are set and yolks are still soft.
   • Remove eggs with a slotted spoon and drain on paper towels.

   Check: Egg whites are set and yolks are runny. · Eggs are drained and not watery.

5. Step 5: Assemble the Eggs Benedict

   • Place toasted muffin halves on plates.
   • Top each half with a slice of Canadian bacon.
   • Place a poached egg on top of the bacon.
   • Spoon warm hollandaise sauce over each egg.
   • Season with salt and pepper if desired.

   Check: Each muffin half has bacon, egg, and sauce. · Dish is warm and ready to serve.