Classic Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until smooth. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Gradually whisk in the melted butter until the sauce thickens. Remove from heat and season with black pepper and paprika.
- 2
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until heated through and slightly browned, about 2-3 minutes per side.
- 4
Assemble the Eggs Benedict
Split the English muffins in half and toast them until golden. Place a slice of Canadian bacon on each muffin half, top with a poached egg, and generously drizzle with the hollandaise sauce. Garnish with additional black pepper and paprika if desired.
