Eggs Benedict

Ingredients

• For the Hollandaise (Sauce)

  • 4 egg yolks (very yellow yolks give golden sauce)

  • 1 tablespoon lemon juice

  • 1/2 cup (1 stick) unsalted butter, melted and warm

  • Pinch salt

  • Pinch cayenne or paprika (optional)

  For the Benedict

  • 4 English muffins, split and toasted

  • 8 eggs, poached to preference

  • 8 slices Canadian bacon or ham (optional)

  • Chives or parsley, for garnish

Sunday morning sunshine

Instructions

Hollandaise in the Food Processor

1. Melt the butter gently—you want it fully liquid and warm but not bubbling hot.​

2. Place the yolks and lemon juice in the food processor (or blender) and pulse for a few seconds until just combined.​

3. With the machine running, drizzle in the melted butter very slowly until all is incorporated and the sauce looks thick, rich, and glossy (as the emulsion forms).​

4. Season with salt and cayenne or paprika. If too thick, whisk in a teaspoon of warm water.

Assembling Eggs Benedict

1. Toast English muffins and lay on plates. Warm the ham or bacon and top each half.

2. Poach eggs to your preferred doneness and drain briefly.

3. Place a poached egg on each muffin half, then spoon over the Hollandaise sauce.

4. Garnish with chives or parsley and serve immediately.

With golden egg yolks and slow-streamed melted butter, the hollandaise becomes beautifully yellow and luxurious—perfect for classic eggs Benedict. Here's how to make a classic eggs Benedict using yellow egg yolks and a food processor with melting butter for silky Hollandaise