Eggs Benedict Recipe

Time30m

Serves2

Classic eggs benedict served with creamy hash browns.

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.

1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens. Slowly drizzle in melted butter while whisking until fully incorporated. Set aside.
2
Cook the Bacon
In a skillet over medium heat, cook the Canadian bacon until browned on both sides. Remove and set aside.
3
Poach the Eggs
In a large pot, bring water to a gentle simmer and add a splash of vinegar. Crack each egg into a small cup and gently slide it into the simmering water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
4
Toast the English Muffins
Split the English muffins and toast them until golden brown.
5
Assemble the Eggs Benedict
On each toasted muffin half, layer a slice of Canadian bacon, then top with a poached egg. Drizzle with hollandaise sauce and season with salt and black pepper.
6
Serve
Serve immediately with creamy hash browns on the side.