Eggs Benedict Recipe
Indulge in our classic Eggs Benedict, featuring perfectly poached eggs perched atop toasted English muffins, smothered in rich and velvety hollandaise sauce. Each bite offers a delightful balance of creamy, savory flavors, complemented by your choice of crispy bacon or fresh spinach. A brunch staple that promises to elevate your morning experience!
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Ingredients
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Eggs Benedict Ingredients
Method
Directions to Make Eggs Benedict
- 1
Prepare the Hollandaise Sauce
Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth. Remove from heat and set aside.
- 2
Poach the Eggs
Fill a large pot with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
Split the English muffins in half and toast until golden brown.
- 4
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are heated through and slightly crispy.
- 5
