Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs and Canadian Bacon
Hollandaise Sauce
Method
Preparation of Ingredients
- 1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
- 2
Cook Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until lightly browned on both sides, about 3-4 minutes. Remove from heat and keep warm.
Poaching the Eggs
- 3
- 4
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and drain on paper towels.
Making Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 6
Whisk Egg Yolks
In a heatproof bowl, whisk the egg yolks with lemon juice and salt until pale and slightly thickened.
- 7
Combine Ingredients
While whisking continuously, slowly drizzle the melted butter into the egg mixture. Continue whisking until the sauce is thick and creamy. Add a pinch of cayenne pepper for flavor and mix well.