Eggs Benedict Recipe
Poached eggs and Canadian bacon on English muffin with hollandaise sauce.
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Ingredients
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Eggs Benedict Ingredients
Method
Cooking Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add melted butter while whisking until fully incorporated and smooth. Season with black pepper.
- 2
Poach the Eggs
In a large pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon for 2-3 minutes on each side until heated through and slightly crispy.
- 4
Assemble the Eggs Benedict
Split the English muffins in half and toast them. On each half, place a slice of Canadian bacon, then top with a poached egg. Drizzle with hollandaise sauce and serve immediately.