Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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English Muffins
Eggs
Canadian Bacon
Hollandaise Sauce
Method
Prepare the English Muffins
- 1
Toast the Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
Cook the Canadian Bacon
- 2
Heat the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2 minutes on each side until heated through. Set aside.
Make the Hollandaise Sauce
- 3
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method), ensuring the bowl doesn't touch the water.
- 4
Add the Butter
Slowly drizzle in the melted unsalted butter while whisking constantly until the sauce thickens. Remove from heat.
- 5
Season the Sauce
Add salt and a pinch of cayenne pepper to the sauce. Mix well and keep warm.
Poach the Eggs
- 6
- 7
Poach the Eggs
Crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
Assemble the Dish
- 8
Layer the Ingredients
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg.
- 9
Add Hollandaise
Generously drizzle the warm hollandaise sauce over each poached egg.
- 10
Serve
Serve immediately while warm, garnished with extra cayenne pepper if desired.