Traditional Benedict Recipe
Canadian bacon, spinach, hollandaise, english muffin
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Ingredients
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Main Ingredients
Method
Instructions
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, salt, and white pepper. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add melted butter while whisking until the sauce is smooth and emulsified. Keep warm.
Cook the Spinach
In a skillet over medium heat, add a small amount of water and the fresh spinach. Cook until wilted, then remove from heat and set aside.
Cook the Canadian Bacon
In the same skillet, add the Canadian bacon slices and cook over medium heat until heated through and slightly browned on both sides.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Toast the English Muffins
Split the English muffins and toast them until golden brown.