Benny's Best Recipe
Two poached eggs on an English muffin with Canadian bacon and hollandaise.
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Ingredients
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Eggs
English Muffin
Canadian Bacon
Hollandaise Sauce
Method
Poached Eggs
- 1
Prepare the poaching liquid
In a medium saucepan, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer over medium heat.
- 2
Poach the eggs
Crack the eggs into individual small bowls. Carefully slide each egg into the simmering water. Cook for about 3-4 minutes for a runny yolk or until desired doneness. Remove the eggs with a slotted spoon and let them drain on a paper towel.
English Muffin
- 3
Toast the muffin
Split the English muffin in half and toast it until golden brown. Once toasted, spread 1 tablespoon of butter on each half.
Canadian Bacon
- 4
Cook the Canadian bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until heated through and slightly browned.
Hollandaise Sauce
- 5
Prepare the sauce
In a heat-proof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture is pale and thick.
- 6
Melt the butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Once melted, slowly drizzle the warm butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy.
- 7
Season the sauce
Add 1 teaspoon of salt and a pinch of cayenne pepper to the hollandaise sauce, mixing well to combine. Keep the sauce warm until ready to use.
Assembly
- 8
Assemble the dish
On each toasted English muffin half, place a slice of cooked Canadian bacon. Top with a poached egg and drizzle generously with hollandaise sauce. Serve immediately.
