Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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For the Poached Eggs
For the Canadian Bacon
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
- 1
Prepare the Water
In a large saucepan, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the eggs one by one into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny.
- 3
For the Canadian Bacon
- 4
Heat the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until they are heated through and slightly browned.
For the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Remove from heat and set aside.
- 6
Whisk the Egg Yolks
In a mixing bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture is pale and thick.
- 7
Combine and Emulsify
Gradually whisk the melted butter into the egg yolk mixture, starting with a few drops at a time and slowly increasing to a steady stream until the sauce is thickened and creamy. Stir in 1 teaspoon of salt and a pinch of cayenne pepper.
For Assembly
- 8
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 9
Assemble the Dish
On each toasted English muffin half, layer a slice of Canadian bacon followed by a poached egg. Drizzle with hollandaise sauce before serving.