The Classic Benedict Recipe
Canadian-style Benedict on an English muffin, topped with two basted eggs and smothered with rich Hollandaise sauce. Served with hash browns or fresh fruit.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
English Muffins
Eggs
Hollandaise Sauce
Hash Browns (optional)
Method
Prepare the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the butter over low heat until it is completely liquid. Remove from heat and set aside to cool slightly.
- 2
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until pale and frothy.
- 3
Combine and Cook
Slowly drizzle the warm melted butter into the egg yolk mixture while whisking continuously. Place the bowl over a pot of simmering water (double boiler setup) and continue to whisk until the sauce thickens. Stir in salt and cayenne pepper. Remove from heat and keep warm.
Prepare the Eggs
- 4
Boil Water
Fill a medium saucepan with water and add the white vinegar. Bring to a gentle simmer over medium heat.
- 5
Prepare the English Muffins
- 6
Toast the Muffins
While the eggs are cooking, split the English muffins in half and toast them until golden brown.
Prepare Hash Browns (optional)
- 7
Assemble the Benedict
- 8
Layer the Ingredients
On each toasted English muffin half, place a poached egg, then generously drizzle with the warm Hollandaise sauce.