Traditional Eggs Benedict Recipe
Indulge in our Traditional Eggs Benedict, featuring perfectly poached eggs nestled atop a toasted English muffin, layered with savory Canadian bacon and draped in rich, creamy hollandaise sauce. Each bite is a harmonious blend of flavors and textures, making this classic brunch dish an irresistible choice for your morning delight.
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Ingredients
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Ingredients for Traditional Eggs Benedict
Method
Instructions for Preparing Traditional Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually whisk in melted butter until the sauce is smooth. Season with salt and white pepper. Keep warm.
- 2
Cook the Bacon
In a skillet over medium heat, cook the Canadian bacon until browned and warmed through, about 2-3 minutes per side. Remove and set aside.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack the eggs into individual cups and gently slide them into the simmering water. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4
Toast the Muffins
Split and toast the English muffins until golden brown.
- 5
