Eggs Benedict Recipe
Breadworks english muffin | poached eggs | neuske's canadian bacon | hollandaise | chive | breakfast potatoes
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.
For the Eggs Benedict
For the Hollandaise Sauce
Method
Preparation of Breakfast Potatoes
- 1
Cook the Potatoes
Boil or steam the breakfast potatoes until tender, then cut into cubes and season with salt and pepper.
- 2
Preparation of Eggs Benedict
- 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 for about 3-4 minutes until whites are set and yolks are still runny.
- 4
Cook the Canadian Bacon
In a skillet, cook the Neuske's Canadian bacon over medium heat until heated through and slightly crispy.
- 5
Toast the English Muffins
Split the English muffins in half and toast until golden brown.
- 6
Make the Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks and lemon juice together. Place over a pot of simmering water, whisking constantly until thickened. Gradually add melted butter while whisking. Season with salt and cayenne pepper.
- 7
