Eggs Benedict Recipe

Inspired by Betty's

Time30m

Serves2

Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.

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Ingredients

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1
Prepare the Hollandaise Sauce
In a double boiler, melt the butter. In a separate bowl, whisk together the egg yolks and lemon juice until light and frothy. Gradually add the melted butter to the egg yolk mixture while whisking continuously until thickened. Season with salt and pepper. Set aside.
2
Poach the Eggs
Bring a pot of water to a simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until heated through and slightly browned, about 2-3 minutes on each side.
4
Assemble the Eggs Benedict
Split the English muffins in half and toast them lightly. Place a slice of Canadian bacon on each muffin half, followed by a poached egg. Drizzle generously with Hollandaise sauce and garnish with additional black pepper if desired.