Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Main Ingredients
Hollandaise Sauce
Method
Preparation of Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted. Remove from heat and let it cool slightly.
- 2
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until the mixture is pale and thick.
- 3
- 4
Season the Sauce
Add salt and a pinch of cayenne pepper to taste. Keep the hollandaise sauce warm while you prepare the rest of the dish.
Poaching the Eggs
- 5
- 6
Poach the Eggs
Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny.
- 7
Assembly
- 8
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 9
Cook the Canadian Bacon
In a skillet over medium heat, lightly brown the Canadian bacon slices for about 1-2 minutes on each side until heated through.
- 10
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.
