Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs
Canadian Bacon
Hollandaise Sauce
English Muffin
Method
Poaching the Eggs
- 1
Prepare the Water
Fill a large saucepan with water and add the white vinegar. Bring it to a gentle simmer over medium heat.
- 2
Crack the Eggs
Crack each egg into a small bowl, taking care not to break the yolk.
- 3
Cooking the Canadian Bacon
- 4
Heat the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side, or until they are heated through and slightly crispy.
Making the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Remove from heat once melted.
- 6
- 7
Combine and Emulsify
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce thickens. Add cayenne pepper for extra flavor.