There are few dishes that scream "luxurious brunch" quite like Eggs Benedict. That perfect symphony of a perfectly poached egg, a toasted English muffin, and, of course, that luscious, velvety Hollandaise sauce. It's a dish that looks incredibly impressive, and while it might seem intimidating to make at home, I promise you, it's far more achievable than you think!

Today, we're going to break down the classic dish step-by-step, to show you just how easy it is to recreate this culinary masterpiece in your own kitchen. Get ready to elevate your weekend mornings and impress your family and friends with this timeless, utterly delicious breakfast icon. Poach, toast and whisk your way to brunch perfection!

INGREDIENTS

6 egg yolks (for sauce)

Eggs for poaching

3/4 c butter, melted to boiling

Lemon juice (squeeze 1/2 a lemon)

Cayenne pepper, generous pinch

Black Pepper, pinch

Salt, to taste

English muffin, or bread of choice

INSTRUCTIONS

Hollandaise Sauce

1. Combine the egg yolks, lemon juice, cayenne, and black pepper in the blender. 

2. Microwave butter until boiling (be careful not to let it go too long, it will pop and explode if microwaved too long)

3. Now we want to emulsify the sauce. VERY slowly, add the butter to the blender. Add until the sauce is the desired viscosity. You want the sauce to be the consistency of a thin gravy. 

4. Add salt to taste. 

**Tip: If the sauce is not used immediately it will thicken. You can add a teaspoon at a time to boiling water to bring it back to the desired consistency. 

Poached Egg Directions

1. Fill a large pan with water up to 2 inches from the bottom. Bring it to a medium simmer - NOT a hard boil. 

2. Tear 6" squares of plastic wrap equaling the number of eggs you're cooking. 

3. Spray them with non-stick spray on one side. Crack the eggs on the sprayed surface and twist the corners at the top to form a pouch for the egg. 

4. Put them in the pan in order and keep track of where you started. You'll want to take them out in the same order they went in so they receive the same cooking time. 

5. Time 6 minutes once the last egg goes in the water. This will give you a soft boiled egg, whites cooked and yolks cooked runny. 

**Tip: When you unwrap the eggs there will probably be a little water that's leaked into the wrap making it appear as though the whites aren't cooked. Drain them on a towel with a slotted spoon before serving them. 

Put It Together

1. Prepare your bread of choice. Place the poached egg on top and pour the sauce over. 

2. You can also add additional toppings - you can use ham, bacon or sausage for protein. Add spinach, sun-dried tomatoes, diced green chilies, etc. 

3. Enjoy!!