Classic Benedict Recipe
two poached eggs served over split english muffin, topped with canadian bacon, cheddar cheese and hollandaise sauce, served with a side of hash browns
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Hollandaise Sauce
In a medium bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water and gradually whisk in melted butter until the sauce thickens. Remove from heat and set aside.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until lightly browned on both sides, about 2-3 minutes per side. Remove and keep warm.
- 3
Poach the Eggs
Fill a saucepan with water and add vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 5
Assemble the Benedict
On each toasted muffin half, layer a slice of Canadian bacon, followed by a poached egg. Top with shredded cheddar cheese and drizzle with hollandaise sauce.
- 6
Cook the Hash Browns
In the same skillet used for the bacon, add hash browns and season with salt and pepper. Cook until crispy and golden brown, about 4-5 minutes per side.