Eggs Benedict Recipe

Time30m

Serves2

Two poached eggs on an English muffin with Canadian bacon and hollandaise sauce.

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Ingredients

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1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
2
Whisk the Egg Yolks
In a separate heatproof bowl, whisk the egg yolks together until they become pale and thick.
3
Combine Ingredients
Add the lemon juice and salt to the egg yolks and whisk to combine.
4
Heat the Mixture
Place the bowl over a pot of simmering water (double boiler). Continuously whisk the yolk mixture while slowly drizzling in the melted butter until the sauce thickens.
5
Finish the Sauce
Remove from heat and add a pinch of cayenne pepper. Keep warm until ready to serve.

6
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
7
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side until slightly crispy. Remove and keep warm.
8
Poach the Eggs
In a pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes or until the whites are set and the yolks are still runny.
9
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Spoon the warm hollandaise sauce over the top.
10
Serve
Serve immediately while warm, garnished with additional cayenne pepper if desired.