Eggs Benedict Recipe
Poached eggs, Canadian bacon, hollandaise sauce, served on an English muffin.
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Ingredients
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Eggs and Bacon
Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely liquid. Remove it from the heat and let it cool slightly.
- 2
Whisk Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until the mixture is pale and thick.
- 3
- 4
Season the Sauce
Once the butter is fully incorporated, season the hollandaise sauce with salt and cayenne pepper to taste. Keep it warm.
Cooking the Eggs and Bacon
- 5
- 6
Poach the Eggs
Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
- 7
Cook the Canadian Bacon
In a skillet, heat the Canadian bacon over medium heat for about 2-3 minutes on each side until warmed through and slightly browned.
Assembling the Eggs Benedict
- 8
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 9
Layer the Components
Place a slice of Canadian bacon on each half of the toasted English muffin. Top each with a poached egg.
- 10
Add Hollandaise Sauce
Generously spoon the warm hollandaise sauce over each poached egg.
- 11
Serve
Serve immediately, garnished with additional cayenne pepper or fresh herbs if desired.
