Eggs Benedict Recipe

Inspired by Lazia

Time30m

Serves2

Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.

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Ingredients

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1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until browned. Remove from heat and keep warm.

3
Melt the Butter
In a small saucepan, melt the butter over low heat and keep it warm.
4
Whisk Egg Yolks
In a bowl, whisk together the egg yolks and lemon juice until the mixture lightens in color.
5
Combine and Cook
Place the bowl over a pot of simmering water (double boiler setup). Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt, black pepper, and paprika to taste. Remove from heat.

6
Prepare Water
In a large pot, bring 4 cups of water to a gentle simmer. Add 1 tsp of salt.
7
Poach the Eggs
Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.

8
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce. Garnish with additional paprika if desired.