Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs Benedict Ingredients
Method
Cooking Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Gradually whisk in the melted butter until the sauce thickens. Remove from heat and season with black pepper.
- 2
Poach the Eggs
Fill a saucepan with water and add the white vinegar. Bring it to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon for about 1-2 minutes on each side until heated through.
- 4
Assemble the Eggs Benedict
Toast the English muffins. On each muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.