Eggs Benedict Recipe
Poached eggs on an English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk until the mixture thickens. Gradually add melted unsalted butter, whisking constantly until the sauce is smooth. Season with salt and cayenne pepper. Remove from heat and keep warm.
- 2
Poach the Eggs
In a large pot, bring water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, warm the Canadian bacon slices for about 2-3 minutes on each side until heated through.
- 4
Assemble the Eggs Benedict
Toast the English muffins. On each half of the muffin, place a slice of Canadian bacon, top with a poached egg, and drizzle with hollandaise sauce. Serve immediately.
