Eggs Benedict Recipe
Poached eggs, Canadian bacon, hollandaise sauce on an English muffin.
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Ingredients
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Eggs
Canadian Bacon
English Muffin
Hollandaise Sauce
Method
Egg Preparation
- 1
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar to the simmering water. Crack each egg into a small bowl, then gently slide the eggs into the water one at a time. Poach the eggs for about 3-4 minutes until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and set aside on a plate lined with paper towels.
Bacon Preparation
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side, or until they are heated through and slightly crispy. Remove from heat.
Muffin Preparation
- 3
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown. Spread 1 tablespoon of butter on each half while they are still warm.
Hollandaise Sauce Preparation
- 4
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and thick. Place the bowl over a pot of simmering water (double boiler) and gradually whisk in the melted unsalted butter until the sauce is thick and creamy. Stir in salt and a pinch of cayenne pepper. Remove from heat and keep warm.
