Traditional Eggs Benedict Recipe

Preparation Steps

1. 1

   Prepare the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard. Place the bowl over a pot of simmering water (double boiler) and slowly whisk in the melted butter until the sauce thickens. Season with salt and cayenne pepper to taste. Remove from heat and keep warm.

2. 2

   Cook the Canadian Bacon

   In a skillet over medium heat, cook the Canadian bacon slices until they are warmed through and slightly crisped, about 2-3 minutes per side. Remove from skillet and set aside.

3. 3

   Poach the Eggs

   In a large pot, bring water to a gentle simmer. Add a splash of vinegar. Crack eggs into individual cups and gently slide into the simmering water. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.

4. 4

   Toast the English Muffins

   While the eggs are poaching, split and toast the English muffins until golden brown.

5. 5

   Assemble the Eggs Benedict

   On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce and sprinkle with chopped chives.