Eggs Benedict Recipe

Preparation Steps

1. 1

   Prepare the Hollandaise Sauce

   In a small saucepan, melt the butter. In a separate bowl, whisk together the egg yolks and lemon juice until pale. Slowly drizzle in the melted butter while whisking continuously to create a smooth sauce. Season with salt and pepper.

2. 2

   Grill the Tomatoes

   Preheat a grill or grill pan over medium-high heat. Slice the tomatoes in half, drizzle with olive oil, and season with salt and pepper. Grill the tomatoes cut side down for about 4-5 minutes until they are charred and softened.

3. 3

   Poach the Eggs

   In a large pot, bring water to a gentle simmer and add vinegar. Crack eggs into individual bowls. Create a gentle whirlpool in the water and carefully slide the eggs into the center. Poach for 3-4 minutes until whites are set but yolks are still runny.

4. 4

   Toast the English Muffins

   While the eggs are poaching, slice the English muffins in half and toast them until golden brown.

5. 5

   Assemble the Eggs Benedict

   Place a slice of Canadian bacon on each half of the toasted English muffin, top with a poached egg, and drizzle generously with hollandaise sauce. Serve alongside the grilled tomatoes.