Classic Eggs Benedict Recipe

Time30m

Serves2

canadian bacon, toasted english muffin, hollandaise

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Ingredients

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1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until well combined.
2
Melt the Butter
In a saucepan, melt the unsalted butter over low heat until it's completely melted but not boiling.
3
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce thickens.
4
Season the Sauce
Add salt and a pinch of cayenne pepper to taste, then set aside to keep warm.

5
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until heated through and lightly browned.
6
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. 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 but the yolks are still runny.
7
Toast the English Muffins
While the eggs are poaching, split and toast the English muffins until golden brown.

8
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.