Classic Egg Benedict Recipe
Locally sourced Canadian bacon From Fisher Farms with two poached eggs, served on a toasted English muffin, topped with Hollandaise sauce.
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Ingredients
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Ingredients for Classic Egg Benedict
Method
Directions for Classic Egg 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, ensuring the bottom of the bowl doesn't touch the water. Gradually whisk in melted butter until the sauce is thick and creamy. Season with salt and black pepper. Remove from heat and keep warm.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until lightly browned and heated through, about 2-3 minutes per side. Remove from heat and set aside.
- 3
Poach the Eggs
In a large pot, bring water to a gentle simmer and add white vinegar. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set and the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 4
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 5
