Classic Eggs Benedict Recipe
Canadian Bacon, two poached eggs on an English muffin, topped with creamy Hollandaise and served with a side of hashbrowns.
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Ingredients
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Eggs Benedict
Method
Preparation Steps
- 1
Make the Hollandaise Sauce
In a double boiler or a heatproof bowl over simmering water, whisk together the egg yolks, lemon juice, and salt until thickened. Slowly drizzle in melted butter while whisking continuously until the sauce is smooth and creamy. Season with black pepper to taste. Remove from heat and keep warm.
- 2
Poach the Eggs
Bring a large pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolk is still runny. Remove the eggs with a slotted spoon and set aside.
- 3
- 4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 5
Assemble the Dish
On each toasted English muffin half, layer two slices of Canadian bacon, then top with a poached egg. Generously spoon the Hollandaise sauce over the eggs.
- 6