Classic Eggs Benedict Recipe

Inspired by Ophelia's

Time30m

Serves2

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

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Ingredients

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1
Melt the Butter
In a small saucepan over low heat, melt the unsalted butter until completely liquefied. Remove from heat and let cool slightly.
2
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and lemon juice until the mixture becomes thick and pale.
3
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously to emulsify the sauce.
4
Season the Sauce
Add salt and cayenne pepper to the sauce, whisking until fully combined. Set aside in a warm place.

5
Prepare the Water
Fill a large pot with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape.
6
Poach the Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
7
Cook the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until they are browned and heated through.

8
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
9
Build the Benedict
On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce.
10
Serve
Serve immediately while warm, with additional salt and pepper to taste.