Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs and Toppings
Hollandaise Sauce
Method
Preparation of Ingredients
- 1
Prep the English Muffins
Split the English muffins in half and toast them until golden brown.
- 2
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 crispy. Set aside.
Making the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.
- 4
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until the mixture is pale and slightly thickened.
- 5
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is smooth and thickened. Add cayenne pepper and adjust seasoning with salt to taste.
Poaching the Eggs
- 6
- 7
Poach the Eggs
Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set, and the yolks are still runny.
- 8
Assembly
- 9
Layer the Ingredients
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg.
- 10
Top with Hollandaise
Generously spoon the prepared hollandaise sauce over the poached eggs.
- 11
Serve
Serve immediately while warm, garnished with additional cayenne pepper if desired.
