Traditional Benedict Recipe

Time30m

Serves2

toasted english muffin, canadian bacon, two poached eggs, topped with hollandaise sauce

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Ingredients

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1
Prepare the Hollandaise Sauce
In a double boiler or a heatproof bowl over a pot of simmering water, whisk together the egg yolks, lemon juice, and salt until it thickens slightly. Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and creamy. Season with salt and pepper to taste. Keep warm.
2
Poach the Eggs
Bring water to a gentle simmer in a saucepan. Crack each egg into a small bowl, then gently slide the egg into the simmering 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
Toast the English Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown. Place two slices of Canadian bacon in a skillet over medium heat and cook until heated through.
4
Assemble the Benedict
To assemble, place a toasted English muffin half on a plate, top with a slice of Canadian bacon, followed by a poached egg. Drizzle with the hollandaise sauce and season with additional pepper if desired. Serve immediately.