Eggs Benedict Recipe
Eggs Benedict with side of mixed greens
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Ingredients
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Eggs Benedict
Hollandaise Sauce
Mixed Greens
Method
Eggs Benedict
- 1
Prepare the Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Cook the Bacon
In a skillet over medium heat, cook the Canadian bacon until browned on both sides, about 3-4 minutes.
- 3
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar and a pinch of salt. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 4
Assemble
On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with Hollandaise sauce before serving.
Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat until just melted, then remove from heat.
- 6
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and slightly thickened.
- 7
Combine and Cook
Place the bowl over a saucepan of simmering water (double boiler). Slowly add the melted butter while whisking constantly until the mixture is thick and creamy. Season with salt and cayenne pepper.