Eggs Benedict* Recipe

Time30m

Serves2

Two English Muffins, Duroc Canadian Bacon, Poached Eggs, Hollandaise Sauce

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Ingredients

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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 add melted butter while whisking until fully incorporated. Season with salt and cayenne pepper, and set aside.
2
Poach the Eggs
In a pot of simmering water, gently crack the eggs into the water, one at a time. Cook 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 Duroc Canadian bacon for about 2-3 minutes on each side until heated through and slightly crispy.
4
Toast the English Muffins
Split the English muffins and toast them until golden brown.
5
Assemble the Eggs Benedict
Place a slice of Canadian bacon on each half of the toasted English muffin. Top with a poached egg and drizzle with the prepared hollandaise sauce. Serve immediately.