Eggs Benedict Recipe
Poached eggs with Canadian bacon on an English muffin, topped with hollandaise sauce.
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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 over simmering water, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and thickened.
- 2
Emulsify the Sauce
Gradually add the melted butter to the egg mixture while continuously whisking until the sauce is thick and creamy. If it’s too thick, you can add a teaspoon of warm water to adjust the consistency. Stir in white pepper for seasoning.
- 3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
- 4
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side until they are lightly browned. Remove from heat and keep warm.
- 5
Poach the Eggs
In a saucepan, bring 2 cups of water and 1 tablespoon of vinegar to a gentle simmer. Crack each egg into a small dish and then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 6
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon. Top with a poached egg and generously drizzle with hollandaise sauce. Serve immediately.