Classic Benedict Recipe
Made with two poached eggs, Canadian bacon, and béarnaise on an English muffin
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Ingredients
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Ingredients for Classic Benedict
Method
Preparation Steps
- 1
Prepare the Béarnaise Sauce
In a small saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced by half. Strain and set aside. In a heatproof bowl, whisk egg yolks and the vinegar reduction over a pot of simmering water until thickened. Slowly whisk in melted butter until the sauce is creamy. Season with salt and black pepper.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for 3-4 minutes until whites are set. Remove with a slotted spoon and drain on paper towels.
- 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 per side.
- 4
Toast the English Muffins
Split the English muffins and toast them until golden brown.
- 5
Assemble the Classic Benedict
On each toasted English muffin half, place a slice of Canadian bacon, top with a poached egg, and drizzle with the béarnaise sauce. Serve immediately.
