Eggs Benedict Recipe
Belgian Waffles, Smoked Bacon, Biscuits & Gravy, Made-to-order Crepes, Pancakes, Breakfast Sausage, Egg Strata, Cinnamon Rolls, Made-to-order Omelets
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 Benedict
Method
Instructions
- 1
Prepare the Hollandaise Sauce
In a medium bowl, whisk together egg yolks, lemon juice, and a pinch of salt until blended. Gradually add melted butter while whisking continuously until the sauce thickens. Set aside.
- 2
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until heated through and slightly crispy. Remove from heat.
- 4
Poach the Eggs
In a pot, bring water and white vinegar to a simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
- 5
