Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs
Canadian Bacon
Hollandaise Sauce
English Muffins
Method
Prepare the Eggs
- 1
Poach the Eggs
Fill a pot with water and add 1 tablespoon of vinegar. Bring it to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the eggs in one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
Cook the Canadian Bacon
- 2
Sauté the Bacon
In a non-stick skillet over medium heat, add the Canadian bacon slices. Cook for 1-2 minutes on each side until they are heated through and slightly browned. Remove from the skillet and keep warm.
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, making sure the bottom of the bowl doesn’t touch the water. Gradually whisk in the melted butter until the sauce is thick and creamy. Season with salt and a pinch of cayenne pepper. Remove from heat and keep warm.
Assemble the Eggs Benedict
- 4
Build the Dish
Toast the English muffins until golden brown. Place a slice of Canadian bacon on each half of the muffin, followed by a poached egg. Drizzle generously with hollandaise sauce. Serve immediately.
