Eggs Benedict Recipe
Poached eggs on English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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Eggs Benedict
Method
Preparation
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Slowly drizzle in 1 cup of melted butter, whisking continuously until the sauce is thickened and creamy. Adjust seasoning with salt and pepper. Keep warm.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer and add 1 tablespoon of white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on a paper towel.
- 3
Prepare the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side until warmed through and slightly crispy.
- 4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
Assembly
- 5
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Spoon over the warm Hollandaise sauce and garnish with chopped fresh parsley. Season with salt and black pepper to taste.