Classic Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise on an English muffin.
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Ingredients
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Eggs and Bacon
Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until completely melted. Remove from heat and keep warm.
- 2
Whisk Egg Yolks
In a medium mixing bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until the mixture is thickened and pale.
- 3
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is thick and creamy. Adjust seasoning with salt and white pepper to taste. Set aside in a warm place.
Cooking the Eggs and Bacon
- 4
- 5
Poach the Eggs
Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set, and the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
- 6
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are heated through and slightly browned, about 2-3 minutes per side.
Assembling the Eggs Benedict
- 7
Toast the English Muffins
While the bacon is cooking, split the English muffins in half and toast them until golden brown.
- 8
Build the Dish
On each toasted English muffin half, place a slice of Canadian bacon. Carefully place a poached egg on top of the bacon and drizzle generously with hollandaise sauce.
- 9
Serve
Serve immediately while hot, garnished with a sprinkle of paprika or chives if desired.