Classic Benedict Recipe
canadian bacon - poached eggs - english muffin - hollandaise sauce*
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Hollandaise Sauce
Method
Preparation of Main Ingredients
- 1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
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
- 3
- 4
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
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat without boiling.
- 6
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.
- 7
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
- 8
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.
- 9
Serve
Serve immediately with a sprinkle of paprika or fresh herbs if desired.
