• prep: 5 min
• cook: 20 min
• total: 25 min

servings:

Eggs Benedict, made easy! Featuring my no-compromise Easy Method for Poached Eggs and a 90-second Foolproof Hollandaise Sauce. But if it all sounds too daunting for a sleepy Sunday morning, take the easy way out and prepare the poached eggs and Hollandaise Sauce up to 2 days ahead. They both reheat perfectly. Save a bucketload by staying in for brunch this weekend. (Makes 8 Eggs Benedict to serve 4 people, ie. 2 eggs + 1 split muffin per person)

• 3 egg yolks  (, from large eggs (55-60g / 2 oz each, Note 1))
• 1/4 tsp cayenne pepper ( or white pepper)
• 1/4 tsp salt
• 1 1/2 tbsp  lemon juice (, plus more to taste)
• 1 1/2 tbsp water (, plus more as needed)
• 175g/ 1 1/2 sticks unsalted butter (, cut into 1.5 cm / 1/2" cubes (Note 2))
• 8 large eggs (, fridge cold (Note 3))
• 8 slices bacon ( - streaky, Canadian (traditional) or other)
• 200g / 7oz shaved or sliced ham ((16 slices, ie. 2 slices per muffin half))
• 250g / 8oz smoked salmon slices (, at room temp)
• 4 English Muffins, split ((or 8 slices other bread, or 4 brioche or other rolls))
• 1 tbsp each Chives and parlsey (, roughly chopped, for garnish)

Click Here For Step-By-Step Instructions