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
Preparing the Ingredients
- 1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are heated through and slightly crispy, about 2-3 minutes on each side.
Poaching the Eggs
- 3
Boil Water
Fill a medium saucepan with water, about 3 inches deep, and bring it to a simmer over medium heat.
- 4
Poach the Eggs
Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide each egg into the center. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set aside.
Making the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Remove from heat once melted.
- 6
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.
- 7
- 8
Season the Sauce
Add a pinch of cayenne pepper and salt to taste, whisking until well combined.
Assembling the Dish
- 9
Build the Eggs Benedict
On each toasted English muffin half, layer a slice of Canadian bacon, then top with a poached egg. Generously drizzle with hollandaise sauce.
- 10
Serve
Serve immediately while warm, garnished with additional cayenne pepper if desired.