Eggs Benedict Recipe

Instructions

1. 1

   Prepare the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in the melted butter while whisking until the sauce is smooth and creamy. Season with salt and pepper to taste. Remove from heat and set aside.

2. 2

   Cook the Canadian Bacon

   In a skillet over medium heat, cook the Canadian bacon until heated through and slightly browned, about 2-3 minutes per side. Set aside.

3. 3

   Poach the Eggs

   In a pot of simmering water, add a splash of vinegar (optional). Crack each egg into a small bowl, then gently slide them into the water. Poach for 3-4 minutes for a runny yolk or longer to your preference. Remove with a slotted spoon and drain on paper towels.

4. 4

   Toast the English Muffins

   Cut the English muffins in half and toast them until golden brown.

5. 5

   Assemble the Eggs Benedict

   On each toasted half of the English muffin, place a slice of Canadian bacon, followed by a poached egg. Drizzle generously with Hollandaise sauce and garnish with chopped chives.