Eggs Benedict Recipe
Two poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs Benedict Ingredients
Method
Directions for Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, salt, and white pepper. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in the melted butter while whisking until the sauce is smooth and creamy. Remove from heat and keep warm.
- 2
Poach the Eggs
In a large pot, bring 2 cups of water and 1 tablespoon of vinegar to a gentle simmer. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Prepare the Canadian Bacon
In a skillet over medium heat, warm the Canadian bacon slices until they are heated through and slightly browned, about 2-3 minutes per side.
- 4
Assemble the Eggs Benedict
Toast the English muffins and place one half on each plate. Top each half with a slice of Canadian bacon, then place a poached egg on top. Drizzle with hollandaise sauce and serve immediately.