Eggs Benedict Recipe
Poached eggs on English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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Eggs
Benedict Assembly
Hollandaise Sauce
Method
Preparing the Eggs
- 1
Poaching the Eggs
Fill a medium pot with water and bring it to a gentle simmer. Add the vinegar to the water. Crack an egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Cook for 3-4 minutes or until the white is set but the yolk remains runny. Use a slotted spoon to remove the egg and drain on paper towels. Repeat for the remaining eggs.
Preparing the Canadian Bacon
- 2
Cooking the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until they are heated through and slightly browned. Remove from heat and set aside.
Making the Hollandaise Sauce
- 3
Creating the Sauce
In a small saucepan, melt the butter over low heat until fully melted. In a separate bowl, whisk the egg yolks and lemon juice together. Slowly drizzle the melted butter into the egg mixture while continuously whisking until the sauce thickens. Season with salt and a pinch of cayenne pepper. Keep warm but do not allow to cook further.
Assembly
- 4
Assembling the Benedict
Split the English muffins in half and toast them. On each half, place a slice of Canadian bacon followed by a poached egg. Drizzle with the warm hollandaise sauce. Serve immediately.