Eggs Benedict Recipe

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.

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.

Toast the Muffins

While the eggs are poaching, slice the English muffins in half and toast them until golden brown. Spread butter on each half after toasting.

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.

Melt the Butter

In a small saucepan, melt the unsalted butter over low heat and set aside.

Whisk the Egg Yolks

In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy.

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.

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.