Eggs Benedict Recipe
Poached eggs on an English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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Eggs Benedict
Method
Preparation
- 1
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in melted butter while whisking until the sauce is smooth. Season with black pepper and set aside.
- 2
Poach the Eggs
Bring water to a gentle simmer in a large pot. Crack each egg into a small bowl and gently slide into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 3
Prepare the Canadian Bacon
In a skillet over medium heat, lightly brown the Canadian bacon slices until heated through, about 1-2 minutes on each side.
- 4
Assemble the Eggs Benedict
Split the English muffins in half and toast them lightly. Place a slice of Canadian bacon on each muffin half, top with a poached egg, and generously drizzle with hollandaise sauce. Serve immediately.
