Classic Eggs Benedict Recipe

Time30m

Serves2

Served with breakfast potatoes

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Ingredients

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1
Prepare the Hollandaise Sauce
In a double boiler, whisk together egg yolks, lemon juice, and a pinch of salt. Slowly drizzle in melted butter while whisking constantly until the sauce thickens. Set aside.
2
Poach the Eggs
In a pot, bring water to a simmer and add the white wine vinegar. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove and drain on a paper towel.
3
Cook the Canadian Bacon
In a skillet, cook the Canadian bacon over medium heat until heated through and slightly crispy, about 2-3 minutes per side.
4
Toast the English Muffins
Split the English muffins and toast them until golden brown.
5
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with Hollandaise sauce and season with salt and pepper to taste.