Benedict Recipe
Indulge in our classic Benedict, featuring perfectly poached eggs atop toasted English muffins, smothered in rich hollandaise sauce and served with your choice of savory ham or fresh spinach.
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Ingredients
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Benedict Ingredients
Method
Benedict Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Place over a pot of simmering water and whisk continuously until thickened. Gradually add melted butter while whisking until you achieve a smooth sauce. Set aside.
- 2
Cook the Canadian Bacon
In a skillet, cook the Canadian bacon over medium heat until heated through and slightly crispy, about 2-3 minutes per side. Remove and keep warm.
- 3
Poach the Eggs
In a saucepan, bring water to a gentle simmer and add the vinegar. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes for a soft yolk. Remove with a slotted spoon and drain.
- 4
Toast the English Muffins
While the eggs are poaching, split and toast the English muffins until golden brown.
- 5