Eggs Benedict Recipe
Poached eggs, Canadian bacon, hollandaise sauce on an English muffin.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs Benedict Ingredients
Method
Instructions for Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice until pale and frothy. Place the bowl over a pot of simmering water (double boiler) and whisk constantly while slowly drizzling in melted butter until the sauce thickens. Season with salt and pepper, then remove from heat.
- 2
Poach the Eggs
In a large saucepan, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and place on a paper towel to drain.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon for about 2-3 minutes on each side until warmed through and slightly crispy.
- 4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 5
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.