Eggs Benedict Recipe
two poached eggs, English muffin, Canadian bacon, hollandaise
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Ingredients
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Ingredients for Eggs Benedict
Method
Instructions for Making Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a double boiler, melt the butter. In a separate bowl, whisk together the egg yolks, lemon juice, salt, and white pepper. Slowly whisk in the melted butter until the sauce thickens. Keep warm.
- 2
Poach the Eggs
In a saucepan, bring the water and vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until heated through and slightly crispy, about 2-3 minutes on each side.
- 4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 5
Assemble the Dish
On each toasted English muffin half, layer a slice of Canadian bacon, then top with a poached egg. Drizzle with hollandaise sauce and serve immediately.