The Classic Benedict Recipe

Inspired by Borealis

Time30m

Serves1

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

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Ingredients

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1
Melt the Butter
In a small saucepan, melt the butter over low heat. Once melted, set aside to cool slightly.
2
Whisk the Egg Yolks
In a heat-proof bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is thick and pale.
3
Combine Over Heat
Place the bowl over a pot of simmering water (double boiler) and whisk continuously. Gradually add the melted butter while whisking until the sauce thickens.
4
Add Seasoning
Remove from heat and stir in a pinch of cayenne pepper. Keep warm until ready to serve.

5
Prepare the Water
Fill a saucepan with about 3 inches of water. Add the vinegar and bring to a gentle simmer.
6
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water. Poach for about 3-4 minutes, or until the whites are set and the yolks are still runny.
7
Remove and Drain
Using a slotted spoon, carefully remove the poached eggs and place them on a paper towel to drain.

8
Sear the Bacon
In a skillet over medium heat, add the Canadian bacon slices. Cook for about 2-3 minutes on each side until heated through and slightly crispy.

9
Toast the English Muffin
Split the English muffin in half and toast until golden brown.
10
Layer the Ingredients
On each half of the English muffin, place a slice of Canadian bacon, followed by a poached egg.
11
Top with Hollandaise
Generously spoon the hollandaise sauce over the poached eggs.

12
Presentation
Serve immediately while warm, optionally garnished with additional cayenne pepper or fresh herbs.