Woodfire Classic Eggs Benedict Recipe
Canadian bacon & Moe's special hollandaise sauce with poached eggs
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Ingredients
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Eggs Benedict Components
Hollandaise Sauce
Method
Eggs Benedict Assembly
- 1
Prepare the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until they are heated through and slightly crispy.
- 2
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Add a splash of vinegar to the water. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and let drain.
- 3
Toast the English Muffins
While the eggs are poaching, slice the English muffins in half and toast them until golden brown.
- 4
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of the cooked Canadian bacon. Top with a poached egg, and then drizzle with the hollandaise sauce.
Hollandaise Sauce Preparation
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.
- 6
Mix Egg Yolks and Lemon Juice
In a mixing bowl, whisk together the egg yolks and lemon juice until light and frothy.
- 7
- 8
Season the Sauce
Stir in the Dijon mustard, salt, and cayenne pepper. Keep whisking until the sauce is smooth and thickened.
