Traditional Eggs Benedict Recipe
with canadian bacon
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Ingredients
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For the Poached Eggs
For the Canadian Bacon
For the Hollandaise Sauce
For Assembly
Method
Prepare the Poached Eggs
- 1
Boil Water
Fill a large pot with water and bring it to a gentle simmer. Add the white vinegar.
- 2
Poach the Eggs
Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with remaining eggs. Cook for 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and set aside.
Cook the Canadian Bacon
- 3
Heat the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for 2-3 minutes on each side until warmed through and slightly crispy.
Make the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until completely liquid. Remove from heat and let cool slightly.
- 5
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, and salt until pale and thick.
- 6
Combine the Mixtures
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously to create an emulsion. Add cayenne pepper and mix well. Adjust seasonings to taste.
