Eggs Benedict Recipe
A classic breakfast dish featuring poached eggs, Canadian bacon, and hollandaise sauce.
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Ingredients
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For the Poached Eggs
For the Canadian Bacon
For the Hollandaise Sauce
For Assembly
Method
To Poach the Eggs
- 1
Prepare Water
In a large pot, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide each egg into the center. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny.
- 3
To Cook the Canadian Bacon
- 4
Heat the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until heated through and slightly browned.
To Make Hollandaise Sauce
- 5
Melt the Butter
In a saucepan, melt 1 cup of unsalted butter over low heat. Remove from heat and let it cool slightly.
- 6
Whisk the Egg Yolks
In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and 1 tablespoon of water until pale and thick.
- 7
Create the Sauce
Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce is smooth and thick. Add salt and cayenne pepper to taste.
To Assemble
- 8
Toast the Muffins
Slice the English muffins in half and toast them until golden brown.
- 9
Layer the Ingredients
On each toasted muffin half, place a slice of Canadian bacon, top with a poached egg, and drizzle with hollandaise sauce.
- 10
Garnish and Serve
Garnish with chopped fresh chives, if desired, and serve immediately.
