Traditional Eggs Benedict Recipe
two poached cage free eggs / canadian bacon / english muffin / 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 bowl doesn't touch the water. Slowly add melted butter while whisking constantly until the sauce is thickened. Season with salt and cayenne pepper, then set aside.
- 2
Poach the Eggs
Fill a large pot with water, add white vinegar and bring it to a gentle simmer. Crack the eggs into individual cups and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and place on a paper towel.
- 3
Prepare the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for 1-2 minutes on each side until heated through and slightly crispy.
- 4
Toast the English Muffins
Cut the English muffins in half and toast them until golden brown.
- 5
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of Canadian bacon, top with a poached egg, and drizzle with hollandaise sauce. Serve immediately.
