Eggs Benedict Recipe
Poached eggs on an English muffin with hollandaise sauce
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Ingredients
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Eggs Benedict Components
Hollandaise Sauce
Method
Preparing the Eggs Benedict
- 1
Toasting the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
- 2
Cooking the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon for about 2-3 minutes on each side until heated through and slightly crispy. Remove from heat.
- 3
Poaching the Eggs
Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes for soft yolks or longer if you prefer firmer yolks. Remove with a slotted spoon and drain on a paper towel.
Making the Hollandaise Sauce
- 4
Melting the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.
- 5
Whisking the Egg Yolks
In a heatproof bowl, whisk the egg yolks until they become pale and thick. Place the bowl over a saucepan of simmering water (double boiler method), making sure the bowl does not touch the water.
- 6
- 7
Finishing the Sauce
Remove from heat and stir in lemon juice, salt, and cayenne pepper. Adjust seasoning to taste.
Assembling the Dish
- 8
Building the Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon. Top with a poached egg and generously drizzle with hollandaise sauce.
- 9
Serving
Serve immediately while hot, garnished with additional cayenne pepper or fresh herbs if desired.