Classic Eggs Benedict Recipe

Time30m

Serves2

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

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Ingredients

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1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until completely melted. Set aside to cool slightly.
2
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and thick.
3
Create Double Boiler
Place the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl doesn't touch the water.
4
Add Butter
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce thickens (about 5-7 minutes).
5
Finish the Sauce
Remove from heat and stir in a pinch of cayenne pepper. Keep warm until ready to serve.

6
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes, until the whites are set but the yolks remain runny.
7
Cook the Bacon
In a skillet over medium heat, cook the Canadian bacon for about 2-3 minutes on each side until heated through and lightly browned.

8
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
9
Assemble Eggs Benedict
On each toasted muffin half, place a slice of Canadian bacon and top with a poached egg. Generously drizzle with hollandaise sauce.
10
Garnish and Serve
Sprinkle with chopped fresh parsley or chives for garnish and serve immediately.