Benedict Recipe
Indulge in our classic Benedict, featuring perfectly poached eggs atop toasted English muffins, layered with Canadian bacon and smothered in rich, velvety 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.
For the Benedict
Method
Cooking Instructions
- 1
Prepare the English Muffins
Split and toast the English muffins until golden brown. Set aside.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until it is heated through and lightly browned. Set aside.
- 3
Poach the Eggs
Fill a saucepan with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
- 4
Assemble the Benedict
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Top with a sprinkle of salt and black pepper.
- 5
Serve
Serve immediately while warm, optionally with hollandaise sauce on top.