Eggs Benedict Recipe
Poached eggs with hollandaise sauce on toasted English muffins.
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
- 1
Prepare the Poaching Liquid
In a large saucepan, bring 6 cups of water to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water one by one. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny.
- 3
For the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the 3 egg yolks and 1 tablespoon of lemon juice until thickened and pale.
- 6
- 7
Season the Sauce
Once the sauce is thickened, remove from heat. Stir in 0.5 teaspoon of salt and 0.25 teaspoon of cayenne pepper. Keep warm.
For Assembly
- 8
Toast the English Muffins
Slice the 2 English muffins in half and toast until golden brown.
- 9
Cook the Canadian Bacon
In a skillet, cook the 4 slices of Canadian bacon over medium heat until heated through and slightly crispy.
- 10
Assemble the Dish
On each toasted muffin half, layer a slice of Canadian bacon, followed by a poached egg. Spoon the hollandaise sauce generously over the top.
- 11
Garnish and Serve
Garnish with chopped chives and serve immediately.