Classic Benedict Recipe
canadian bacon - poached eggs - english muffin - hollandaise sauce*
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Ingredients
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Main Ingredients
Hollandaise Sauce
Method
Preparation of Main Ingredients
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown.
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.
Poaching the Eggs
Poach the Eggs
Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes for a soft yolk. Use a slotted spoon to remove the eggs and drain on paper towels.
Making the Hollandaise Sauce
Melt the Butter
In a small saucepan, melt the butter over low heat without boiling.
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water.
Combine Ingredients
Gradually whisk in the melted butter until the sauce is thick and creamy. Remove from heat and add a pinch of cayenne pepper.
Assembly
Assemble the Benedict
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce.
Serve
Serve immediately with a sprinkle of paprika or fresh herbs if desired.