Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise on an English muffin.
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Ingredients
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Eggs Benedict
Method
Preparation
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Slowly whisk in melted butter until the sauce thickens. Remove from heat and season with black pepper to taste.
- 2
Poach the Eggs
Bring a large pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide each one into the simmering water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are browned and heated through, about 2-3 minutes per side.
- 4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 5
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.
