Eggs Benedict Recipe

Time30m

Serves2

Classic eggs benedict served to perfection.

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Ingredients

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1
Prepare the Hollandaise Sauce
In a double boiler, whisk together egg yolks, lemon juice, and salt until the mixture thickens. Gradually whisk in melted butter until smooth. Season with white pepper and keep warm.
2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are heated through and slightly crispy. Set aside.
3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.
4
Toast the English Muffins
While the eggs are poaching, split and toast the English muffins until golden brown.
5
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and garnish with chopped chives.