Eggs Benedict Recipe
Two poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs and Bacon
Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until completely melted. Once melted, remove from heat and set aside.
- 2
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, and a pinch of salt until the mixture is light in color and slightly thickened.
- 3
- 4
Season the Sauce
Add cayenne pepper and adjust seasoning with more salt, if needed. Keep the sauce warm while you prepare the eggs and bacon.
Cooking Eggs and Bacon
- 5
- 6
Poach the Eggs
Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the other eggs, cooking them for about 3-4 minutes for soft yolks. Remove with a slotted spoon and place on paper towels to drain.
- 7
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side, until they are heated through and slightly browned.
- 8
Toast the English Muffins
While the bacon is cooking, split the English muffins in half and toast them until golden brown.
Assembling the Eggs Benedict
- 9
Plate the Components
On each toasted half of the English muffin, place a slice of Canadian bacon.
- 10
Add Poached Eggs
Carefully place a poached egg on top of each slice of Canadian bacon.
- 11
Drizzle with Hollandaise Sauce
Generously drizzle the warm hollandaise sauce over the poached eggs.
- 12
Serve Immediately
Serve the Eggs Benedict immediately while warm, garnished with fresh herbs if desired.