Benedicts Recipe
Indulge in our classic Benedicts, featuring perfectly poached eggs nestled on a toasted English muffin, smothered in rich and creamy hollandaise sauce. Choose from savory options like Canadian bacon, smoked salmon, or sautéed spinach for a delightful twist. Each bite is a harmonious blend of flavors that will elevate your brunch experience to new heights.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Benedict Components
Method
Preparation Steps
- 1
Prepare the Hollandaise Sauce
In a medium bowl, whisk together the egg yolks and lemon juice until thickened. Place the bowl over a pot of simmering water (double boiler) and whisk continuously while gradually adding melted butter until the sauce is thick and creamy. Season with salt and pepper to taste. Set aside.
- 2
Poach the Eggs
Fill a large pot with water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
- 4
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 5
Assemble the Benedicts
On each toasted English muffin half, place a slice of the cooked Canadian bacon, top with a poached egg, and drizzle generously with the hollandaise sauce. Season with salt and pepper to taste.