Eggs Benedict Recipe
Poached eggs, Canadian bacon, hollandaise sauce on an English muffin.
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Ingredients
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Eggs
Canadian Bacon
Hollandaise Sauce
English Muffins
Garnish
Method
Prepare the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until completely melted. Keep warm.
- 2
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, and salt until light and frothy.
- 3
- 4
Season the Sauce
Add a pinch of cayenne pepper to the hollandaise sauce and mix well. Keep the sauce warm.
Prepare the Poached Eggs
- 5
Boil Water
In a large saucepan, fill with water and add the white vinegar. Bring to a gentle simmer over medium heat.
- 6
- 7
Prepare the Canadian Bacon and English Muffins
- 8
Cook Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon for 2-3 minutes on each side until heated through and slightly browned.
- 9
Toast English Muffins
While the bacon is cooking, split the English muffins in half and toast them until golden brown.
Assemble the Eggs Benedict
- 10
Layer the Ingredients
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg.
- 11
Top with Hollandaise Sauce
Generously spoon the warm hollandaise sauce over the poached eggs.
- 12
Garnish
Sprinkle a little fresh parsley on top for garnish.
