Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on English muffin.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs
Canadian Bacon
Hollandaise Sauce
English Muffins
Method
Prepare the Ingredients
- 1
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
- 2
Prepare the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are warm and slightly crispy, about 2-3 minutes per side. Set aside.
Make the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly.
- 4
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale.
- 5
- 6
Add Butter Gradually
Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and is creamy. Stir in cayenne pepper.
Poach the Eggs
- 7
Boil the Water
In a large saucepan, bring 6 cups of water to a gentle simmer. Add the vinegar.
- 8
Poach the Eggs
Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
Assemble the Dish
- 9
Layer the Ingredients
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg.
- 10
Top with Hollandaise
Spoon the prepared hollandaise sauce generously over the poached eggs.
- 11
Serve
Serve immediately while hot, garnished with additional cayenne pepper if desired.