Eggs Benedict Recipe
Poached eggs, Canadian bacon, and 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.
Base Ingredients
Poached Eggs
Hollandaise Sauce
Method
Preparing the Base
- 1
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are heated through and slightly crispy. Set aside.
Poaching the Eggs
- 3
Prepare the Poaching Water
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of vinegar to the water.
- 4
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water one at a time. Cook for about 3-4 minutes for soft yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
Making Hollandaise Sauce
- 5
Prepare Double Boiler
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water.
- 6
Whisk in Butter
Slowly add the melted unsalted butter while whisking constantly until the sauce is thickened and creamy. Season with salt and cayenne pepper to taste.