Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs
Canadian Bacon
Hollandaise Sauce
English Muffins
Method
Prepare the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the butter over low heat until it's completely liquid. Remove from heat and set aside.
- 2
Whisk Egg Yolks
In a medium mixing bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and pale in color.
- 3
Combine Butter and Egg Yolks
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking to create an emulsion. Season with salt and cayenne pepper.
- 4
Poach the Eggs
- 5
Prepare Water
Fill a large saucepan with water and add the vinegar. Bring to a gentle simmer over medium heat.
- 6
Poach the Eggs
Crack each egg into a small bowl. Gently slide one egg at a time into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.
- 7
Cook Canadian Bacon
- 8
Warm Canadian Bacon
In a skillet over medium heat, warm the Canadian bacon slices for about 2-3 minutes on each side until heated through but not crispy.
Toast English Muffins
- 9
Toast Muffins
While the bacon is cooking, split the English muffins in half and toast them until golden brown.
Assemble Eggs Benedict
- 10
Layer Ingredients
On each toasted English muffin half, place a slice of Canadian bacon followed by a poached egg.
- 11
Add Hollandaise Sauce
Generously spoon the warm hollandaise sauce over the poached eggs.
- 12
Serve Immediately
Serve the Eggs Benedict immediately while warm, garnished with additional cayenne pepper if desired.