Eggs Benedict Recipe
Poached eggs, hollandaise, Canadian bacon on an English muffin.
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Eggs
- 1
Poach the Eggs
Fill a large pot with water and bring to a gentle simmer. Add vinegar to the water. Crack each egg into a small bowl. Carefully slide the eggs into the simmering water one at a time. Cook for about 3-4 minutes until whites are set but yolks remain soft. Remove eggs with a slotted spoon and place on a paper towel to drain.
Hollandaise Sauce
- 2
Prepare Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until thick and pale. Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Season with salt and a pinch of cayenne pepper. Remove from heat and keep warm.
Assembly
- 3
Assemble the Eggs Benedict
Toast the English muffins until golden brown. In a skillet, lightly brown the Canadian bacon slices. Place each toasted muffin half on a plate, top with a slice of Canadian bacon, then a poached egg. Generously drizzle the hollandaise sauce over the top. Garnish with chopped chives if desired. Serve immediately.
