Eggs Benedict Recipe
Poached eggs, Canadian bacon, and Hollandaise sauce on an English muffin.
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
Method
Preparation of Ingredients
- 1
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until slightly crispy, about 2-3 minutes per side.
Poaching the Eggs
- 3
Prepare the Poaching Water
In a large saucepan, fill with water and add the white vinegar. Bring it to a gentle simmer over medium heat.
- 4
Poach the Eggs
Crack an egg into a small bowl. Stir the simmering water to create a gentle whirlpool and gently slide the egg into the center. Repeat with remaining eggs, cooking for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.
Making the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat. Remove from heat and let it cool slightly.
- 6
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks and lemon juice together until light and frothy.
- 7
Combine Ingredients
Place the bowl over a pot of simmering water (double boiler) and continue whisking while gradually adding the melted butter. Whisk until the sauce thickens. Season with salt and cayenne pepper.
Assembling the Eggs Benedict
- 8
Layer the Components
Place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg.
- 9
Drizzle with Hollandaise
Generously drizzle the Hollandaise sauce over the poached eggs.
- 10
Serve Immediately
Serve the Eggs Benedict hot, garnished with additional cayenne pepper if desired.