Eggs Benedict Recipe

Time30m

Serves2

Poached eggs on English muffins with Canadian bacon and hollandaise sauce.

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.

1
Prepare Poached Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the water by stirring it, then gently slide each egg into the center of the whirlpool. 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
Toast English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
3
Cook Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side until they are heated through and slightly crispy. Remove from heat.
4
Assemble Eggs Benedict
On each toasted muffin half, place a slice of Canadian bacon. Top with a poached egg and drizzle with hollandaise sauce.

5
Melt Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
6
Whisk Egg Yolks
In a heatproof bowl, whisk the egg yolks together with lemon juice, Dijon mustard, and salt until the mixture is pale and thick.
7
Combine Ingredients
Place the bowl over a pot of simmering water (double boiler method). Gradually pour in the melted butter, whisking constantly until the sauce is thickened and emulsified. Add a pinch of cayenne pepper and adjust seasoning to taste.
8
Serve
Remove the hollandaise sauce from heat, keeping it warm until ready to serve. Drizzle over assembled Eggs Benedict.