Eggs Benedict Recipe
Poached eggs on an English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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Eggs Benedict Ingredients
Method
Cooking Directions
- 1
Prepare the Hollandaise Sauce
In a double boiler, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and thickened. Gradually whisk in melted butter until smooth and creamy. Season with white pepper and 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 simmering water. Poach for about 3-4 minutes for a runny yolk, or longer if desired. Remove with a slotted spoon and drain on a paper towel.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon for about 2-3 minutes on each side until warmed through and slightly crispy.
- 4
Assemble the Eggs Benedict
Toast the English muffins and place one half on each plate. Top with a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce and serve immediately.
