Classic Eggs Benedict Recipe
Poached eggs on English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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For the Poached Eggs
For the Canadian Bacon
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
Prepare the Poaching Water
In a large saucepan, bring 4 cups of water to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to the water to help the eggs hold their shape.
Poach the Eggs
Crack each egg into a separate small bowl. Gently slide the eggs one at a time into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and drain on paper towels.
For the Canadian Bacon
Cook the Canadian Bacon
In a skillet, melt 1 tablespoon of butter over medium heat. Add the Canadian bacon slices and cook for 2-3 minutes on each side until heated through and slightly browned.
For the Hollandaise Sauce
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until completely melted, then remove from heat.
Whisk the Egg Yolks
In a mixing bowl, whisk together the 3 egg yolks and 1 tablespoon of lemon juice until the mixture is light and thickened.
Combine and Emulsify
Slowly drizzle the melted butter into the egg yolk mixture while whisking vigorously until the sauce is thick and creamy. Season with salt and cayenne pepper to taste.
For Assembly
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
Assemble the Dish
On each half of the toasted English muffin, place a slice of Canadian bacon, top with a poached egg, and drizzle with hollandaise sauce. Garnish with chopped fresh chives.