Classic Eggs Benedict Recipe

Time30m

Serves2

Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.

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Ingredients

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1
Prepare the Hollandaise Sauce
Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and creamy. Season with black pepper and keep warm.
2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
3
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 on each side.
4
Toast the English Muffins
Split 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 generously with hollandaise sauce and garnish with chopped chives if desired.