Is It Time for Brunch? Add These Amazing Eggs Benedict to Your Menu

Are you a fan of classic brunch dishes? You really should learn how to make the perfect eggs benedict at home. Need some help? Follow the recipe shared on Martha Stewart's website.

Ingredients:

8 ​​large eggs

1 tablespoon unsalted butter, plus more for serving

8 slices bacon

4 English muffins, split

Coarse salt and freshly ground black pepper

Watercress, for serving

Cayenne pepper, for serving

For the hollandaise sauce

¾ cup (1 ½ sticks) unsalted butter

3 large egg yolks

1 teaspoon fresh lemon juice

½ teaspoon salt

1 pinch cayenne pepper

1 pinch ground black pepper

Directions:

1- First make the sauce. Melt the butter in a saucepan over low heat and let cool slightly.

2- Place the egg yolks in a blender. With the motor running, slowly add the melted butter. When all the butter is used, season with lemon juice, salt, cayenne pepper and black pepper. Mix everything together.

3- Then crack the eggs into a bowl. Fill a large saucepan with water. Bring the water to a boil over high heat. Then reduce the heat to medium. When the water is almost boiling, tilt the pan slightly to create a 'wave' and, at this point, add all the eggs at once. After 30 seconds, carefully loosen the eggs from the bottom of the pan with a rubber spatula.

4- Cook the eggs for three to three and a half minutes. Using a slotted spoon, transfer them to a bowl filled with room temperature water.

5- Then, heat the butter in a medium frying pan over medium heat. Add the bacon and cook until crispy, turning once, about four minutes on each side.

6- Turn on the oven. Place the muffin halves on a baking sheet. Bake for one minute. Spread with butter and top with crispy bacon. Remove each egg with a slotted spoon and place on a folded sheet of kitchen paper to remove excess water. Top the muffin halves with the poached egg. Season with salt and pepper. Spoon hollandaise sauce over the muffin. Top with watercress and a pinch of cayenne pepper.