Rusty Benedict Recipe

Time30m

Serves2

Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.

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Ingredients

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1
Poaching the Eggs
Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the egg whites coagulate. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
2
Cooking the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until they are warmed through and slightly browned.
3
Toasting the English Muffins
Slice the English muffins in half and toast them until golden brown.

4
Melting the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
5
Whisking the Egg Yolks
In a mixing bowl, whisk the egg yolks until they are pale and frothy. Add lemon juice, salt, and white pepper, and whisk until combined.
6
Combining with Butter
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking to create an emulsion. Continue whisking until the sauce is thick and creamy. If the sauce is too thick, you can thin it out with a little warm water.

7
Building the Dish
On each toasted half of the English muffin, place a slice of Canadian bacon. Top each with a poached egg. Spoon the hollandaise sauce generously over the eggs.
8
Serving
Serve immediately while warm, garnished with chopped fresh herbs if desired.