Eggs Benedict Recipe
Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs
Canadian Bacon
Hollandaise Sauce
English Muffins
Method
Prepare the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the butter over low heat until it is completely melted and hot, but not boiling.
- 2
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is thick and pale.
- 3
- 4
Season the Sauce
Add cayenne pepper to the sauce and whisk until well combined. Set aside in a warm place.
Poach the Eggs
- 5
Prepare Water
Fill a saucepan with water and bring it to a gentle simmer. Add the vinegar.
- 6
Poach the Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.
- 7
Cook the Canadian Bacon
- 8
Heat the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until heated through and slightly crispy.
Toast the English Muffins
- 9
Toast the Muffins
Split the English muffins in half and toast them until golden brown.