Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs and Toppings
Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until just melted and warm. Remove from heat and let it cool slightly.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and lemon juice until the mixture thickens and doubles in volume.
- 3
- 4
Season the Sauce
Once fully combined, season the hollandaise sauce with salt and a pinch of cayenne pepper. Keep warm until serving.
Cooking the Eggs and Assembling
- 5
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 water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
- 6
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side until heated through and slightly browned.
- 7
Toast the English Muffins
While the bacon is cooking, split the English muffins in half and toast them until golden brown.
- 8
Assemble the Dish
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce and serve immediately.
