Eggs Benedict Recipe
Two poached eggs and Canadian bacon served over our English muffin, topped with Hollandaise.
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Ingredients
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Ingredients for Eggs Benedict
Method
Directions for Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, salt, and white pepper. Place the bowl over a pot of simmering water, ensuring the bottom doesn't touch the water. Gradually whisk in melted butter until the sauce thickens. Remove from heat and set aside.
- 2
Poach the Eggs
In a pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are runny. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
Split the English muffins and toast them until golden brown.
- 4
Cook the Canadian Bacon
In a skillet, heat the Canadian bacon slices until they are warmed through and slightly crispy.
- 5
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.
