Gt Classic Eggs Benedict Recipe
Poached eggs & canadian bacon on an english muffin with hollandaise
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Ingredients
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Eggs Benedict
Hollandaise Sauce
Method
Preparing the Eggs Benedict
- 1
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until heated through and slightly crispy, about 2-3 minutes per side. Set aside.
- 3
Poach the Eggs
In a saucepan, bring water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl and slowly slide it into the water. Poach for about 3-4 minutes for a runny yolk, then remove with a slotted spoon and drain on paper towels.
Making the Hollandaise Sauce
- 4
Prepare the Double Boiler
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
- 5
Whisk the Sauce
Slowly add the melted butter while whisking continuously until the sauce thickens and doubles in volume. This should take about 5-7 minutes.
- 6
Season the Sauce
Remove the bowl from heat and stir in salt and a pinch of cayenne pepper. Keep warm.
Assembling the Dish
- 7
Layer the Ingredients
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg.
- 8
Add Hollandaise Sauce
Generously spoon the hollandaise sauce over the poached eggs.
- 9
Serve
Serve immediately while warm, garnished with additional cayenne pepper if desired.