Pregnancy Friendly Classic Eggs Benedict
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Learn more →Ingredients
4 servings
For the hollandaise
- 4 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 1 tbsp cold water
- 1 tbsp fresh lemon juice
- 1 cup (2 sticks) unsalted butter
- ¼ tsp cayenne pepper
- salt to taste
For poaching
- 2 tbsp white wine vinegar or distilled white vinegar
Chef's tipUse the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed. - 8 large eggs
For assembly
- 4 english muffins, split
- 8 slices canadian bacon
- 1 tbsp unsalted butter
For serving
- fresh chives, finely chopped (optional)
- paprika, for dusting (optional)
Instructions
- 1
Melt the 1 cup unsalted butter in a small saucepan over medium-low heat until fully melted and just beginning to bubble at the edges. Remove from heat and keep warm.
- 2
Combine the 4 pasteurized egg yolks, 1 tbsp cold water, and 1 tbsp lemon juice in a blender. Blend on medium speed for 30 seconds until the mixture is pale and slightly thickened.
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