Eggs Benedict Recipe
Poached eggs, Canadian bacon, hollandaise sauce, served on an 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.
For the Poached Eggs
For the Canadian Bacon
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
- 1
Prepare the Poaching Water
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Once the water is simmering, gently slide each egg into the water. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny.
- 3
Remove and Drain
Using a slotted spoon, carefully remove the poached eggs and drain on paper towels.
For the Canadian Bacon
- 4
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 and slightly browned.
For the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat and keep warm.
- 6
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, and salt.
- 7
Combine and Whisk
Place the mixing bowl over a saucepan of simmering water (double boiler). Whisk the yolk mixture continuously until it thickens.
- 8
Incorporate Butter
Slowly drizzle the melted butter into the yolk mixture while continuing to whisk until the sauce is thick and creamy. Add a pinch of cayenne pepper for flavor.