Eggs Benedict Recipe

Time30m

Serves2

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

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Ingredients

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1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown.
2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until it is heated through and slightly crispy, about 2-3 minutes per side.
3
Poach the Eggs
Fill a saucepan with water and add the vinegar. Bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for about 3-4 minutes for runny yolks, or longer for firmer yolks. Remove with a slotted spoon and set aside.

4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Keep it warm but not boiling.
5
Whisk the Egg Yolks
In a bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale.
6
Combine Ingredients
Place the bowl over a pot of simmering water (double boiler) and continue whisking while slowly drizzling in the melted butter until the sauce thickens. Season with salt and cayenne pepper.

7
Assemble the Dish
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.