Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Ingredients for Eggs Benedict
Method
Directions for Preparing Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice until the mixture is pale and thick. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce is thickened. Season with salt and a pinch of paprika. Set aside.
- 2
Poach the Eggs
Fill a large saucepan with water and add vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then carefully slide each egg into the water. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove eggs with a slotted spoon and drain on paper towels.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until heated through and lightly browned, about 2-3 minutes per side.
- 4
Assemble the Eggs Benedict
Toast the English muffins until golden brown. Place a slice of Canadian bacon on each half of the muffin, top with a poached egg, and drizzle with hollandaise sauce. Season with black pepper and additional paprika if desired.