Eggs Benedict Recipe
English Muffin, Topped with Canadian Bacon, 2 Poached Eggs & Hollandaise Sauce. Served with Fruit Cup or Hash browns
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Ingredients
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Eggs Benedict Ingredients
Method
Preparation Directions
- 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, making sure the bottom doesn't touch the water. Gradually whisk in melted butter until the sauce thickens. Season with salt and pepper to taste. Keep warm.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Prepare the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until heated through and slightly crispy, about 2-3 minutes per side.
- 4
Toast the English Muffins
Split the English muffins and toast until golden brown.
- 5
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of Canadian bacon, top with a poached egg, and generously drizzle with hollandaise sauce.
- 6
Serve
Serve immediately with a side of fruit cup or hash browns.