Eggs Benedict Recipe
Poached eggs and Canadian bacon on an English muffin topped with hollandaise sauce.
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Ingredients
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Eggs and Toppings
Hollandaise Sauce
Method
Prepare the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan over low heat, melt 1 cup of unsalted butter. Once melted, remove from heat and let it cool slightly.
- 2
Whisk Egg Yolks
In a medium heat-proof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and 1 teaspoon of Dijon mustard until well combined.
- 3
- 4
Incorporate Butter
Slowly drizzle in the melted butter while whisking constantly until the sauce is smooth and thick. Add salt to taste and a pinch of cayenne pepper. Remove from heat and cover to keep warm.
Prepare the Eggs and Canadian Bacon
- 5
Toast English Muffins
While preparing the hollandaise sauce, split and toast the English muffins until golden brown. Set aside.
- 6
Cook Canadian Bacon
In a skillet over medium heat, cook 4 slices of Canadian bacon until they are heated through and lightly browned, about 2-3 minutes per side.
- 7
Poach the Eggs
Fill a medium saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on paper towels.
Assemble the Eggs Benedict
- 8
Build the Dish
On each toasted English muffin half, place a slice of cooked Canadian bacon, followed by a poached egg.
- 9
Add Hollandaise Sauce
Generously spoon hollandaise sauce over the poached eggs.
- 10
Serve Immediately
Serve the Eggs Benedict hot, garnished with additional cayenne pepper if desired.
