Eggs Benedict Recipe

Preparation Instructions

1. 1

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually whisk in the melted butter until smooth. Season with salt and cayenne pepper to taste. Remove from heat and keep warm.

2. 2

   Poach the Eggs

   In a saucepan, bring water and white vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

3. 3

   Prepare the Canadian Bacon

   In a skillet, heat the Canadian bacon over medium heat until warmed through and slightly browned, about 2-3 minutes.

4. 4

   Toast the English Muffins

   Split the English muffins and toast until golden brown.

5. 5

   Assemble the Eggs Benedict

   Place a slice of Canadian bacon on each half of the toasted English muffin. Top with a poached egg and generously spoon over the hollandaise sauce. Garnish with chives if desired.