Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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For the Poached Eggs
For the Canadian Bacon
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
- 1
Prepare the Poaching Water
In a medium saucepan, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl or ramekin. Create a gentle swirl in the simmering water with a spoon and carefully slide the eggs into the center of the whirlpool. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set aside.
For the Canadian Bacon
- 3
Cook the Canadian Bacon
In a skillet over medium heat, add the slices of Canadian bacon. Cook for about 2-3 minutes on each side until they are heated through and slightly browned.
For the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt 1 cup of butter over low heat until completely melted. Remove from heat and set aside.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the 3 egg yolks and 1 tablespoon of lemon juice until the mixture is thick and pale.
- 6
Combine and Emulsify
Place the bowl over a pot of simmering water (double boiler method) and whisk constantly while gradually adding the melted butter in a slow stream until the sauce is thickened. If the sauce is too thick, you can add a teaspoon of warm water to adjust the consistency. Season with salt and a pinch of cayenne pepper.
For Assembly
- 7
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 8
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and garnish with chopped fresh chives if desired.