Eggs Benedict Recipe
Two poached eggs, toasted english muffin, canadian bacon, hollandaise sauce, served with choice of breakfast side.
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Ingredients
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Eggs Benedict Components
Breakfast Side (optional)
Method
Preparing the Components
- 1
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are heated through and slightly crispy, about 2-3 minutes per side. Set aside.
- 3
Make the Hollandaise Sauce
In a double boiler, whisk together 3 egg yolks and 1 tablespoon of water over simmering water until pale and thickened. Slowly drizzle in 1 cup of melted butter while continuing to whisk. Add lemon juice, salt, and cayenne pepper to taste. Keep warm.
Poaching the Eggs
- 4
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Cook for about 3-4 minutes for runny yolks or longer for firmer yolks. Remove the eggs with a slotted spoon and drain on a paper towel.
Assembling the Eggs Benedict
- 5
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and garnish with fresh herbs if desired. Serve immediately with a side of hash browns or your choice of breakfast side.