Classic Eggs Benedict Recipe
A classic breakfast dish.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Hollandaise Sauce
In a double boiler or a heatproof bowl set over simmering water, whisk together egg yolks and lemon juice until thickened. Slowly drizzle in melted butter, whisking constantly until the sauce is smooth and creamy. Season with salt and pepper to taste. Set aside.
- 2
Poach the Eggs
Fill a large saucepan with water and add white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
- 3
Toast the Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
- 4
Cook the Bacon
In a skillet, cook the Canadian bacon or ham over medium heat until heated through and slightly crispy.
- 5
