Classic 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.
Ingredients
Method
Directions
- 1
Prepare the Hollandaise Sauce
Gradually add melted butter while whisking until the sauce thickens. Remove from heat and season with black pepper. Keep warm.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon.
- 3
Prepare the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon for 2-3 minutes on each side until heated through.
- 4
Toast the English Muffins
While the bacon is cooking, split the English muffins and toast them until golden brown.
- 5