Eggs Benedict Recipe
Poached Eggs, Canadian Bacon, Hollandaise Sauce on an English Muffin
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Ingredients
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Eggs and Bacon
Hollandaise Sauce
Method
Preparation of Ingredients
- 1
Toast English Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
Prepare Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until they are browned and heated through.
Making Hollandaise Sauce
- 3
Melt Butter
In a small saucepan, melt the butter over low heat until completely melted. Remove from heat and set aside.
- 4
Whisk Egg Yolks
In a medium bowl, whisk the egg yolks until they become pale and slightly thickened.
- 5
- 6
Add Lemon Juice and Seasoning
Stir in the lemon juice, salt to taste, and a pinch of cayenne pepper. Keep the sauce warm, but do not let it boil.
Poaching Eggs
- 7
Prepare Water
Bring a large pot of water to a gentle simmer and add a splash of vinegar (optional).
- 8
Poach the Eggs
Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
- 9
Remove Eggs
Using a slotted spoon, carefully remove the poached eggs and drain on paper towels.
Assembly
- 10
Assemble Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with warm hollandaise sauce.
- 11
Serve
Serve immediately, garnished with additional cayenne pepper or parsley if desired.