Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs and Bacon
Hollandaise Sauce
English Muffins
Method
Preparing the Eggs
- 1
Poaching the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl. Stir the water to create a gentle whirlpool and carefully slide the eggs 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.
- 2
Cooking the Canadian Bacon
In a skillet over medium heat, add the Canadian bacon slices and cook for 2-3 minutes on each side, until heated through and slightly crispy.
Making the Hollandaise Sauce
- 3
Preparing the Hollandaise
In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt. Set the bowl over a saucepan of simmering water (double boiler method), and whisk vigorously until the mixture thickens and doubles in volume, about 3-4 minutes.
- 4
Incorporating the Butter
Gradually add melted butter while continuously whisking, until the sauce is smooth and emulsified. Season with cayenne pepper and additional salt to taste.
Assembling the Dish
- 5
Toasting the English Muffins
Split the English muffins in half and toast them until golden brown.
- 6
Final Assembly
Place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg and generously drizzle with hollandaise sauce. Serve immediately.