Eggs Benedict Recipe

Time30m

Serves2

Classic eggs benedict with hollandaise sauce.

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Ingredients

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1
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
2
Cook the Bacon or Ham
In a skillet over medium heat, cook the Canadian bacon or ham slices until they are warmed through and slightly crispy, about 2-3 minutes per side. Remove from heat and keep warm.
3
Poach the Eggs
Fill a medium saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and drain on a paper towel.
4
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of the cooked bacon or ham, followed by a poached egg. Drizzle generously with hollandaise sauce and serve immediately.

5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
6
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale.
7
Create the Emulsion
Place the bowl over a pot of simmering water (double boiler setup) and continue to whisk the egg yolks vigorously while slowly drizzling in the melted butter. Continue whisking until the sauce thickens and doubles in volume.
8
Season the Hollandaise
Remove the bowl from the heat and season the hollandaise sauce with salt and a pinch of cayenne pepper. Stir to combine and keep warm until ready to serve.