Eggs Benedict Recipe
Poached eggs on an English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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For the Poached Eggs
For the Canadian Bacon
For the Hollandaise Sauce
For Assembly
Method
To Make the Poached Eggs
- 1
Prepare the Water
Fill a medium saucepan with water and add the white vinegar and salt. Bring the water to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. Once the water is simmering, create a gentle whirlpool in the water with a spoon, then carefully slide in the eggs one at a time. Poach for about 3-4 minutes for a runny yolk, then remove with a slotted spoon and place on a paper towel to drain.
To Cook the Canadian Bacon
- 3
Heat the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2 minutes on each side until heated through and slightly browned. Remove from heat.
To Make the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, keep warm but do not boil.
- 5
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water.
- 6
Combine Ingredients
Continue whisking the egg yolks until they thicken, about 2-3 minutes. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and cayenne pepper to taste.
To Assemble
- 7
Toast the Muffins
Slice the English muffins in half and toast them until golden brown.
- 8
Assemble the Dish
On each toasted muffin half, place a slice of Canadian bacon followed by a poached egg. Drizzle with hollandaise sauce and garnish with fresh parsley if desired.