Eggs Benedict Recipe

Time30m

Serves2

Poached eggs, Canadian bacon, English muffin, and hollandaise sauce.

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Ingredients

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1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely liquid. Remove from heat and let it cool slightly.
2
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and thick.
3
Combine the Mixtures
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking to emulsify. Continue whisking until the sauce is thick and creamy. If it becomes too thick, you can add a teaspoon of warm water to thin it out.
4
Season the Sauce
Add a pinch of cayenne pepper for flavor and adjust the salt to taste. Set aside in a warm spot, but do not let it sit on direct heat.

5
Prepare the Poaching Water
Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape while poaching.
6
Poach the Eggs
Crack each egg into a small bowl. Carefully slide each egg into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer if you prefer firmer yolks. Remove with a slotted spoon and drain on paper towels.
7
Cook the Canadian 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 crispy. Remove from heat.

8
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
9
Build the Benedict
On each toasted muffin half, place a slice of Canadian bacon. Top with a poached egg, followed by a generous spoonful of hollandaise sauce.
10
Serve
Serve immediately while warm, garnished with additional cayenne pepper or fresh herbs if desired.