Eggs Benedict Recipe

Time30m

Serves2

Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.

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Ingredients

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1
Make the Hollandaise Sauce
In a double boiler, whisk together the egg yolks, lemon juice, and salt. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Season with black pepper to taste. Set aside.
2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
3
Cook the Canadian Bacon
In a skillet, cook the Canadian bacon over medium heat until heated through and slightly crispy, about 2-3 minutes per side.
4
Toast the English Muffins
Split the English muffins and toast them until golden brown.
5
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Spoon hollandaise sauce over the top. Serve immediately.