Eggs Benedict Recipe

Eggs Benedict Directions

1. 1

   Prepare the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water, making sure the bottom doesn’t touch the water. Slowly drizzle in the melted butter while whisking constantly until the sauce is thickened. Remove from heat and season with black pepper.

2. 2

   Poach the Eggs

   Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl, then gently slide each egg into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

3. 3

   Cook the Canadian Bacon

   In a skillet over medium heat, cook the Canadian bacon until heated through and slightly browned, about 2-3 minutes per side.

4. 4

   Toast the English Muffins

   Slice the English muffins in half and toast them until golden brown.

5. 5

   Assemble the Eggs Benedict

   On each toasted half of the English muffin, place a slice of Canadian bacon, top with a poached egg, and drizzle with hollandaise sauce. Garnish with chopped parsley.