Eggs Benedict Recipe

Time30m

Serves2

Poached eggs, Canadian bacon on an English muffin with hollandaise sauce

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Ingredients

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1
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the egg into the center. Poach for 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
2
Prepare Canadian Bacon
While the eggs are poaching, heat a skillet over medium heat. Place the Canadian bacon slices in the skillet and cook for 1-2 minutes on each side until they are warmed through and slightly browned.
3
Toast English Muffins
Split the English muffins in half and toast them until golden brown. This can be done in a toaster or on a skillet.

4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted. Remove from heat but keep warm.
5
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and light in color.
6
Combine and Whisk Together
Place the bowl over a saucepan of simmering water (double boiler method). Gradually whisk in the melted butter a little at a time until the sauce is thick and creamy. If it gets too thick, add a drop of warm water to loosen it. Season with salt and cayenne pepper.