Eggs Benedict* Recipe
Indulge in our classic Eggs Benedict, featuring perfectly poached eggs nestled atop a toasted English muffin, layered with savory Canadian bacon. Drizzled with rich, velvety hollandaise sauce and garnished with a sprinkle of fresh chives, this brunch favorite promises a delightful balance of flavors and textures that will elevate your morning experience.
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Ingredients
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For Eggs Benedict
Method
For Assembling Eggs Benedict
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until it thickens. Gradually add melted butter while whisking until smooth. Remove from heat and set aside.
Poach the Eggs
Fill a pot with water and add white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until heated through.
Toast the English Muffins
Cut the English muffins in half and toast them until golden brown.