Eggs Benedict Recipe

Directions

1. 1

   Prepare the Hollandaise Sauce

   In a double boiler or heatproof bowl over simmering water, melt the butter until liquid. Whisk in the lemon juice, followed by the egg yolks and a pinch of salt. Continue whisking until the mixture thickens and doubles in volume. Remove from heat and season with salt and black pepper to taste. Keep warm.

2. 2

   Poach the Eggs

   Fill a medium saucepan with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

3. 3

   Cook the Canadian Bacon

   In a non-stick skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until they are heated through and lightly browned.

4. 4

   Toast the English Muffins

   While the bacon is cooking, split the English muffins and toast them until golden brown.

5. 5

   Assemble the Eggs Benedict

   On each toasted English muffin half, place a slice of Canadian bacon. Top with a poached egg and drizzle with the prepared Hollandaise sauce. Garnish with freshly chopped parsley.