Eggs Benedict Recipe
Poached eggs on an English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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Ingredients for Eggs Benedict
Method
Directions for Making Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a double boiler, melt the butter over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, and salt. Slowly drizzle in the melted butter while whisking continuously until the sauce is thickened. Season with black pepper and paprika to taste. Set aside.
- 2
Poach the Eggs
Fill a pot with water, add the white vinegar, and bring to a gentle simmer. Crack each egg into a small bowl then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
- 3
Prepare the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until heated through and slightly browned.
- 4
Assemble the Eggs Benedict
Split the English muffins in half and toast them until golden brown. Place a slice of Canadian bacon on each muffin half, followed by a poached egg. Drizzle generously with hollandaise sauce. Garnish with additional paprika and black pepper if desired.
