Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs Benedict Ingredients
Method
Instructions for Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler). Slowly drizzle in melted butter while whisking constantly until the sauce is thickened. Season with cayenne pepper and set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Add vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Cook for 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook Canadian bacon until heated through and lightly browned, about 2-3 minutes per side.
- 4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 5