Classic Eggs Benedict Recipe
Thick Cut Canadian Bacon, Soft Poached Egg, Silky Smooth Hollandaise Sauce & Chives on a Fresh Toasted Artisanal English Muffin
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preparing the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and pale. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously. Slowly drizzle in melted butter until the sauce is thick and smooth. Season with salt and pepper to taste. Remove from heat and set aside.
- 2
Poaching the Eggs
Bring a pot of water to a gentle simmer and add vinegar. Carefully crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set and the yolks are still soft. Remove with a slotted spoon and drain on paper towels.
- 3
Cooking the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are heated through and slightly crispy, about 2-3 minutes per side.
- 4
Assembling the Eggs Benedict
Split the toasted English muffins in half and place two halves on each plate. Top each half with a slice of Canadian bacon, followed by a poached egg. Generously drizzle with the hollandaise sauce and sprinkle chopped chives on top. Season with additional salt and pepper if desired.
