Traditional Benedict Recipe
Make Traditional Benedict Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For the Assembly
Method
For the Poached Eggs
- 1
Prepare the Water
Fill a medium saucepan with water and add the white vinegar and salt. Bring to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
For the Hollandaise Sauce
- 3
Melt the Butter
In a saucepan, melt the unsalted butter over low heat until fully melted. Remove from heat and let it cool slightly.
- 4
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until the mixture is pale and thick.
- 5
Combine Ingredients
Place the bowl over a pot of simmering water (double boiler method). Gradually whisk in the melted butter, a little at a time, until the sauce thickens. Season with salt and cayenne pepper to taste.
For the Assembly
- 6
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 7
Cook the Bacon
In a skillet, cook the Canadian bacon over medium heat until it is heated through and slightly browned.
- 8
Assemble the Dish
On each toasted muffin half, place a slice of Canadian bacon, top with a poached egg, and drizzle the hollandaise sauce over the top. Garnish with chopped fresh chives.