Eggs Benedict Recipe
Poached eggs, Canadian bacon, hollandaise sauce on an English muffin.
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Ingredients
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Eggs
Canadian Bacon
Hollandaise Sauce
English Muffin
Method
Preparing the Poached Eggs
- 1
Prepare the Poaching Water
In a medium saucepan, fill with water and add 1 tablespoon of white vinegar. Bring to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide one egg at a time into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon and drain on a paper towel.
Cooking the Canadian Bacon
- 3
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 slightly browned.
Making the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until fully melted. Keep warm.
- 5
Blend the Egg Yolks
In a mixing bowl, whisk together the egg yolks and lemon juice until pale and thick.
- 6
Combine and Emulsify
While whisking continuously, slowly drizzle in the melted butter until the sauce thickens. Season with salt and a pinch of cayenne pepper. Adjust seasoning to taste.
Assembling the Eggs Benedict
- 7
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 8
Assemble the Dish
On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Generously drizzle with hollandaise sauce.