Eggs Benedict Recipe
Make Eggs Benedict Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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BREAKFAST
Method
BREAKFAST
- 1
Prepare Hollandaise sauce
In a heatproof bowl set over a simmering pot (bain-marie), whisk the egg yolks and lemon juice until pale and thickened. Slowly drizzle in the melted butter in a thin, steady stream, whisking constantly to emulsify. Remove from heat and whisk in salt and cayenne pepper. If the sauce thickens too much, whisk in a teaspoon of warm water to loosen it. Keep warm off heat until ready to serve.
- 2
Poach the eggs
Fill a wide saucepan with at least 3 inches of water and bring to a gentle simmer. Add the white vinegar. Crack the eggs one by one into a small bowl, then slide them into the simmering water. Poach for 3–4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel briefly.
- 3
Toast muffins and warm bacon
Split English muffins and toast them until golden brown. In a skillet, warm the Canadian bacon slices until heated through and lightly browned on both sides.
- 4
