Egg Benedict Recipe
Bun, bacon, poached egg, holandaise sauce, parsley
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Ingredients
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Food
Method
Food
- 1
Prepare hollandaise sauce
Melt butter in a small saucepan over medium heat until foamy. In a heatproof, whisk together the egg yolks, lemon juice, and Dijon mustard. Place the bowl over a bain-marie (gentle simmering water) ensuring the bowl does not touch the water. Slowly drizzle in the melted butter while continuously whisking until the sauce is thick, glossy, and emulsified. Season with salt and pepper. Keep warm off the heat.
- 2
Toast muffins and prepare toppings
Split English muffins and toast until lightly golden. In a skillet over medium heat, warm the Canadian bacon slices until they are heated through and lightly browned.
- 3
Poach eggs
Fill a wide pot with 3–4 inches of water, bring to a gentle simmer, add a splash of white vinegar if desired. Crack each egg into a small cup and slide into the simmering water. Poach for 3–4 minutes for a runny yolk, longer if you prefer a firmer yolk. Remove with a slotted spoon and drain briefly on a towel.
- 4
