Eggs Benedict Recipe
Toasted English muffin topped with Canadian bacon, poached eggs, and hollandaise sauce.
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Ingredients
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English Muffin
Canadian Bacon
Poached Eggs
Hollandaise Sauce
Method
Preparing the English Muffins
- 1
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
Cooking the Canadian Bacon
- 2
Heat the 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
Prepare the Poaching Water
In a medium saucepan, bring 4 cups of water and 1 tablespoon of vinegar to a gentle simmer.
- 4
Poach the Eggs
Crack the eggs into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and transfer to a plate.
Making the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat and keep it warm.
- 6
- 7
Combine and Whisk
Gradually add the melted butter to the egg yolk mixture while whisking continuously until the sauce is smooth and thickened. Season with salt and a pinch of cayenne pepper.
Assembling the Dish
- 8
Build the Eggs Benedict
On each toasted English muffin half, layer a slice of Canadian bacon. Top with a poached egg and drizzle with hollandaise sauce. Serve immediately.