Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs
Canadian Bacon
Hollandaise Sauce
English Muffins
Method
Poaching the Eggs
- 1
Prepare the Water
Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water one at a time. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny.
- 3
Cooking the Canadian Bacon
- 4
Heat the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for 2-3 minutes on each side until they are heated through and slightly crisp.
Making the Hollandaise Sauce
- 5
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale.
- 6
- 7
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture, whisking continuously until the sauce is thick and emulsified. Season with salt and cayenne pepper.
Assembling the Dish
- 8
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 9
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of Canadian bacon followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.