Classic Eggs Benedict Recipe
Poached eggs, Canadian bacon, hollandaise sauce on English muffin.
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Ingredients
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Eggs and Toppings
Hollandaise Sauce
Method
Preparation of Ingredients
- 1
Prepare the English Muffins
Split each English muffin in half and toast them until golden brown. Set aside.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until heated through and slightly crispy, about 2-3 minutes per side. Keep warm.
Making Hollandaise Sauce
- 3
Melt Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.
- 4
Whisk Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt until well combined.
- 5
Combine Ingredients for Hollandaise
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce thickens. Add cayenne pepper and adjust seasoning to taste.
Poaching Eggs
- 6
- 7
Poach the Eggs
Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
Assemble and Serve
- 8
Assembly
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce.
- 9
Serve
Serve immediately while hot, garnished with additional cayenne pepper or chopped chives if desired.
