Classic Eggs Benedict Recipe

Preparation Steps

1. 1

   Prepare the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.

2. 2

   Add Butter

   Slowly drizzle in the melted butter while whisking until the sauce is smooth and creamy. Stir in cayenne pepper and keep warm.

3. 3

   Poach the Eggs

   In a large pot, bring water to a simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain soft.

4. 4

   Cook the Canadian Bacon

   In a skillet, cook the Canadian bacon over medium heat until heated through, about 2-3 minutes per side.

5. 5

   Toast the English Muffins

   Split the English muffins in half and toast them until golden brown.

6. 6

   Assemble the Eggs Benedict

   On each toasted muffin half, place a slice of Canadian bacon, top with a poached egg, and drizzle with hollandaise sauce. Garnish with chopped chives.