Eggs Benedict Recipe
Recipe information
Make Eggs Benedict in just 30m. Classic eggs benedict with hollandaise sauce.
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Ingredients
Eggs
English Muffins
Canadian Bacon
Hollandaise Sauce
Eggs
1. Prepare the Water
Fill a medium-sized saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.
2. Poach the Eggs
Crack each egg into a small bowl. Gently slide them into the simmering water, one at a time. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and place them on a paper towel to drain excess water.
English Muffins
Canadian Bacon
4. Heat the Bacon
In a skillet over medium heat, lightly brown the Canadian bacon slices for about 1-2 minutes on each side until heated through.
Hollandaise Sauce
5. Melt the Butter
In a small saucepan, melt the unsalted butter over low heat and set aside.
6. Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy.
7. Cook the Hollandaise Sauce
Place the bowl over a pot of simmering water (double boiler). Whisk continuously while slowly drizzling in the melted butter until the sauce thickens. Season with salt and cayenne pepper.
Assembly
8. Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle the hollandaise sauce over the top and serve immediately.
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