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Ingredients
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Eggs Benedict Ingredients
Method
Eggs Benedict Directions
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce is thick and smooth. Season with salt and pepper. Remove from heat and cover to keep warm.
Poach the Eggs
In a pot, bring water to a gentle simmer and add the vinegar. Crack each egg into a small bowl, then gently slide each egg into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain.
Prepare the Muffins and Bacon
Toast the English muffins until golden brown. In a skillet, lightly brown the Canadian bacon on both sides.