Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs and Assembly
Hollandaise Sauce
Method
Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.
- 2
Whisk Egg Yolks
In a medium mixing bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is light and frothy.
- 3
- 4
Season
Add cayenne pepper to taste and adjust seasoning with more salt if desired. Keep warm while you prepare the rest of the dish.
Eggs and Assembly
- 5
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 6
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side until warmed through and slightly crispy. Set aside.
- 7
Poach the Eggs
Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes for a soft yolk or longer if desired. Use a slotted spoon to remove the eggs and place them on a paper towel to drain excess water.
- 8
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon, then top with a poached egg. Spoon the warm hollandaise sauce generously over the eggs.
- 9
Serve
Serve immediately while warm, garnished with additional cayenne pepper or fresh herbs if desired.
