Eggs Benedict Recipe
English muffin, poached eggs, Canadian bacon, hollandaise
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Ingredients
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Base
Eggs
Meat
Hollandaise Sauce
Method
Base Preparation
- 1
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
Egg Poaching
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. 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.
Meat Preparation
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until heated through and slightly crispy. Remove from heat and set aside.
Hollandaise Sauce Preparation
- 4
Make 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 (double boiler). Gradually whisk in the melted butter until the sauce is thickened and smooth. Stir in a pinch of cayenne pepper for flavor. Remove from heat.
Assembly
- 5
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce. Serve immediately.
