Classic Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Hollandaise Sauce
In a heat-proof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens. Slowly drizzle in melted butter while whisking continuously until the sauce is smooth and creamy. Season with black pepper and set aside.
- 2
Poach the Eggs
In a pot, bring 2 cups of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide the eggs into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are heated through and slightly crispy, about 2-3 minutes per side.
- 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, place a slice of Canadian bacon, followed by a poached egg. Generously spoon the hollandaise sauce over the top. Serve immediately.