Classic Eggs Benedict Recipe

Time30m

Serves2

A split English muffin topped with poached eggs, Canadian bacon, and our homemade hollandaise sauce

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Ingredients

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1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until completely melted. Remove from heat and set aside.
2
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and slightly thickened.
3
Cook the Hollandaise
Place the bowl with the egg yolk mixture over a pot of simmering water (double boiler method) and whisk continuously. Gradually add the melted butter in a slow stream while whisking until the sauce is thick and creamy. Add cayenne pepper to taste.
4
Keep Warm
Remove the bowl from heat and keep the hollandaise sauce warm until ready to use.

5
Prepare the Poaching Water
Fill a large saucepan with water and add the white vinegar. Bring the water to a gentle simmer.
6
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and place on a paper towel to drain.
7
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
8
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for 1-2 minutes on each side, or until warmed through and slightly crispy.
9
Assemble the Dish
On each toasted half of the English muffin, place a slice of Canadian bacon, followed by a poached egg. Drizzle with the warm hollandaise sauce and serve immediately.