Classic Benedict Recipe
House-made English muffins, Canadian bacon, poached eggs, hollandaise, chives
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Ingredients
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English Muffins
Poached Eggs
Hollandaise Sauce
Assembly
Method
Making English Muffins
- 1
- 2
Kneading
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- 3
Shaping and Cooking
After rising, punch down the dough, roll it out to 1 inch thick, and cut into rounds. Cook on a griddle over medium heat for about 6-7 minutes each side until golden brown.
Poaching Eggs
- 4
Prepare the Water
Fill a pot with water, add white vinegar, and bring to a gentle simmer.
- 5
Poach the Eggs
Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
Making Hollandaise Sauce
- 6
Prepare the Sauce
In a double boiler, whisk egg yolks and lemon juice together until thick. Slowly drizzle in melted butter while whisking until the sauce is creamy. Season with salt and white pepper.
