Eggs Benedict Recipe
Poached eggs with Canadian bacon on English muffin, topped with hollandaise sauce.
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Ingredients
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Eggs Benedict Ingredients
Method
Eggs Benedict Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Gradually whisk in melted butter until the sauce thickens. Season with black pepper and set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until heated through and slightly crispy, about 2-3 minutes per side.
- 4
Assemble the Eggs Benedict
Split the English muffins in half and toast them until golden brown. Place a slice of Canadian bacon on each muffin half, top with a poached egg, and generously spoon over the hollandaise sauce. Season with additional black pepper if desired.