Eggs Benedict With Canadian Bacon Recipe
Indulge in our classic Eggs Benedict, featuring perfectly poached eggs nestled atop a toasted English muffin, generously layered with savory Canadian bacon. Drizzled with rich, velvety hollandaise sauce and garnished with a sprinkle of fresh chives, this dish promises a luxurious start to your day that will leave your taste buds singing.
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For Assembly
Method
Poaching the Eggs
Prepare Water
Fill a large saucepan with water and bring to a gentle simmer. Add the white vinegar.
Poach the Eggs
Crack each egg into a small bowl and gently slide into the simmering water. Cook for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and let drain.
Making the Hollandaise Sauce
Melt the Butter
In a small saucepan, melt the butter over low heat until it is completely liquid.
Whisk Egg Yolks
In a heatproof bowl, whisk egg yolks and lemon juice until thickened.
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy. Season with salt and cayenne pepper.
Assembling the Dish
Toast Muffins
Split and toast the English muffins until golden brown.
Cook Bacon
In a skillet over medium heat, warm the Canadian bacon until heated through.