Eggs Benedict Recipe
poached eggs, canadian bacon, toasted english muffin, housemade hollandaise
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Ingredients
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Benedict Base
Hollandaise Sauce
Method
Benedict Base
- 1
Poach the Eggs
Fill a medium saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl. Using a spoon, create a gentle whirlpool in the water and carefully slide each egg into the center. Poach for about 3-4 minutes for a runny yolk, then remove with a slotted spoon and place on a paper towel to drain.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, add the Canadian bacon slices. Cook for about 2-3 minutes on each side until heated through and slightly crispy. Remove from heat.
- 3
Toast the English Muffins
Split the English muffins in half and toast them in a toaster or on a skillet until golden brown.
Hollandaise Sauce
- 4
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened. Place the bowl over a pot of simmering water (double boiler) and whisk continuously. Gradually add melted butter in a slow stream while whisking until the sauce is thick and creamy. Remove from heat and season with salt and cayenne pepper.
Assembly
- 5
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle generously with the hollandaise sauce. Serve immediately.