Classic Benedict Recipe

Preparation Steps

1. 1

   Prepare the Hollandaise sauce

   In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water, whisking constantly until thickened. Gradually add melted butter, whisking until smooth. Season with salt and pepper.

2. 2

   Cook the Canadian back bacon

   In a skillet over medium heat, cook the slices of Canadian back bacon until browned on both sides. Set aside and keep warm.

3. 3

   Poach the eggs

   Fill a pot with water and add vinegar. Bring to a gentle simmer. Crack each egg into a small cup and gently slide it into the water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.

4. 4

   Toast the English muffins

   Split the English muffins and toast them until golden brown.

5. 5

   Assemble the dish

   On each toasted English muffin half, place a slice of Canadian back bacon, followed by a poached egg. Spoon Hollandaise sauce over the top. Season with additional salt and pepper if desired.