Classic Eggs Benedict Recipe
A toasted English muffin topped with Canadian bacon, poached eggs, and hollandaise sauce.
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
Method
For the Eggs Benedict
- 1
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon for about 2-3 minutes on each side until heated through.
- 3
Poach the Eggs
Fill a pot with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.
- 4
Assemble the Dish
On each toasted muffin half, place a slice of Canadian bacon, then top with a poached egg. Season with salt and pepper to taste.
For the Hollandaise Sauce
- 5
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, making sure the bowl does not touch the water. Whisk constantly until the mixture is thickened and pale.
- 6
Add the Butter
Gradually add the melted unsalted butter to the egg yolk mixture, whisking continuously until the sauce is smooth and creamy. If the sauce is too thick, you can thin it with a little warm water.
- 7
Season the Sauce
Stir in salt and a pinch of cayenne pepper to taste. Keep the sauce warm until ready to serve.
