Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Main Ingredients
Method
Instructions
- 1
Prepare the Hollandaise Sauce
In a medium heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water, making sure the bowl does not touch the water. Gradually whisk in melted butter until the sauce thickens. Remove from heat and season with black pepper.
- 2
Poach the Eggs
Bring a large pot of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small bowl, then gently slide the eggs 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 paper towels.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until heated through and slightly crispy, about 2-3 minutes per side.
- 4
Assemble the Eggs Benedict
Toast the English muffins until golden brown. On each muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.
