Classic Benedict Recipe

Classic Benedict Directions

1. 1

   Prepare the Hollandaise Sauce

   In a double boiler, whisk together the egg yolks, lemon juice, and salt until it becomes thick and creamy. Gradually add melted butter while whisking continuously until the sauce is smooth. Remove from heat and keep warm.

2. 2

   Poach the Eggs

   Bring a large pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl and gently slide them into the water. Poach 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. 3

   Cook the Canadian Bacon

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

4. 4

   Toast the English Muffins

   Split the English muffins and toast them until golden brown.

5. 5

   Assemble the Dish

   On each toasted English muffin half, place a slice of Canadian bacon, top with a poached egg, and drizzle with hollandaise sauce. Season with black pepper and garnish with chives.