Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs Benedict
Method
Preparation
- 1
Prepare the Hollandaise Sauce
In a small saucepan, melt the butter over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, and salt. Slowly drizzle in the melted butter while whisking continuously until the mixture thickens and becomes creamy. Season with black pepper to taste and keep warm.
- 2
Poach the Eggs
Fill a medium saucepan with water and add the white vinegar. Bring to a gentle simmer over medium heat. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and place them on a paper towel to drain.
- 3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. While toasting, heat the Canadian bacon slices in a skillet over medium heat until they are warm and slightly crispy.
