Eggs Benedict Recipe
Recipe information
Make Eggs Benedict in just 30m. A classic breakfast dish featuring poached eggs, Canadian bacon, and hollandaise sauce.
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Ingredients
For the Poached Eggs
For the Canadian Bacon
For the Hollandaise Sauce
For Assembly
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. Remove Eggs
Using a slotted spoon, remove the poached eggs and place them on a paper towel to drain.
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.
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