Eggs Benedict Recipe
Make Eggs Benedict Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Slowly whisk in melted butter until the sauce thickens. Season with salt, black pepper, and paprika. Keep warm.
- 2
Poach the Eggs
Fill a saucepan with water and add vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them one by one into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon or ham slices until they are heated through and slightly browned.
- 4
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 5
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with the warm hollandaise sauce. Garnish with additional black pepper and paprika if desired.