Eggs Benedict Recipe
The classic. Poached eggs and Canadian bacon on English Muffins with Hollandaise Sauce.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Hollandaise Sauce
In a double boiler, melt the butter. In a separate bowl, whisk the egg yolks, lemon juice, and salt. Gradually add the melted butter while whisking continuously until the sauce thickens. Add cayenne pepper and set aside.
- 2
Poach the Eggs
In a pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and drain.
- 3
- 4
Toast the English Muffins
Split the English muffins and toast them until golden brown.
- 5
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of Canadian bacon, then top with a poached egg. Drizzle with the prepared Hollandaise sauce and serve immediately.
