Eggs Benedict Recipe

Time30m

Serves2

Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.

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Ingredients

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1
Poach the Eggs
In a medium saucepan, bring water to a simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon and let drain on paper towels.
2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until heated through and slightly crispy.
3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.

4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until fully melted. Remove from heat and let cool slightly.
5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until well combined.
6
Combine with Butter
Place the bowl over a pot of simmering water (double boiler method) and whisk continuously while slowly drizzling in the melted butter. Continue whisking until the sauce is thickened and creamy.
7
Season the Sauce
Once the sauce is thick, remove it from heat. Stir in a pinch of cayenne pepper and additional salt to taste.

8
Layer the Ingredients
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg.
9
Top with Hollandaise Sauce
Generously spoon the hollandaise sauce over the poached egg and serve immediately.