Classic Benedict Recipe
Canadian Bacon, English Muffin, Poached Eggs, Béarnaise, Arugula Salad with Sweet Herb Vinaigrette
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.
Classic Benedict Ingredients
Method
Classic Benedict Directions
- 1
Prepare the Arugula Salad
In a small bowl, whisk together olive oil, white wine vinegar, honey, and chopped fresh herbs. Season with salt and pepper to taste. In a larger bowl, toss the arugula with the vinaigrette just before serving.
- 2
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon for about 2-3 minutes on each side until heated through and slightly crispy.
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. 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 drain on paper towels.
- 5
Assemble the Benedict
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Spoon Béarnaise sauce over the top.
- 6
Serve
Serve the Classic Benedict immediately with the arugula salad on the side.
