Traditional Benedict Recipe

Directions for Traditional Benedict

1. 1

   Prepare the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and doubles in volume. Slowly drizzle in the melted butter while whisking until the sauce is smooth and creamy. Add cayenne pepper to taste. Keep warm.

2. 2

   Poach the Eggs

   In a large pot, bring water to a simmer and add white vinegar. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes for a runny yolk, then remove with a slotted spoon and drain on paper towels.

3. 3

   Prepare the Canadian Bacon

   In a skillet over medium heat, cook the Canadian bacon slices until they are heated through and slightly browned, about 2-3 minutes on each side.

4. 4

   Toast the English Muffins

   Slice the English muffins in half and toast them until golden brown.

5. 5

   Assemble the Benedict

   On each toasted English muffin half, place a slice of Canadian bacon followed by a poached egg. Drizzle with hollandaise sauce and garnish with chopped chives.