Classic Eggs Benedict Recipe

Time30m

Serves2

Poached eggs, Canadian bacon, served on an English muffin with hollandaise sauce.

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Ingredients

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1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
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 per side. Remove from heat and keep warm.
3
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for about 3-4 minutes for soft yolks or longer for firmer yolks. Remove with a slotted spoon and set aside on a plate lined with paper towels.

4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, keep it warm but do not let it boil.
5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and water until the mixture becomes thick and pale.
6
Combine and Emulsify
Place the bowl over a saucepan of simmering water (double boiler). Gradually drizzle in the melted butter while whisking continuously until the sauce thickens and emulsifies. If the sauce is too thick, add a few drops of warm water. Season with salt and a pinch of cayenne pepper.

7
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of Canadian bacon, then top with a poached egg. Generously spoon the hollandaise sauce over the eggs.
8
Serve Immediately
Serve the Eggs Benedict immediately while warm, garnished with additional cayenne pepper if desired.