Eggs Benedict Recipe
Poached eggs, Canadian bacon, hollandaise, English muffin
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Ingredients
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Eggs and Bacon
Hollandaise Sauce
Assembly
Method
Eggs and Bacon
- 1
Poaching the Eggs
Fill a large pot with water and bring it to a gentle simmer. Add a splash of vinegar to the water. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
- 2
Cooking the Canadian Bacon
In a skillet over medium heat, add the slices of Canadian bacon. Cook for about 2-3 minutes on each side until they are heated through and slightly browned. Remove from heat.
Hollandaise Sauce
- 3
Melting the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and set aside.
- 4
Whisking the Egg Yolks
In a heatproof bowl, whisk the egg yolks until they become pale. Add the lemon juice, Dijon mustard, and salt, and whisk to combine.
- 5
Combining Ingredients
Place the bowl over a pot of simmering water (double boiler). Slowly drizzle in the melted butter while continuously whisking until the sauce thickens. Season with cayenne pepper and adjust the salt as needed.
Assembly
- 6
Toasting the English Muffins
Split the English muffins in half and toast them until golden brown.
- 7
Plating the Dish
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce and sprinkle with chopped fresh chives.