Eggs Benedict Recipe
Indulge in our classic Eggs Benedict, featuring perfectly poached eggs nestled atop savory Canadian bacon and a toasted English muffin, all drizzled with velvety hollandaise sauce. This brunch favorite is a delightful balance of rich flavors and textures, making every bite a luxurious experience that will brighten your morning.
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Ingredients
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Ingredients for Eggs Benedict
Method
Directions for Eggs Benedict
Prepare the Hollandaise Sauce
In a double boiler or a heat-proof bowl over simmering water, whisk together the egg yolks and lemon juice until the mixture is thick and pale. Slowly drizzle in melted butter, whisking continuously until the sauce is smooth and creamy. Season with salt and white pepper. Keep warm.
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon or ham slices until they are heated through and slightly browned. Remove from heat and set aside.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a separate small bowl. Stir the simmering water to create a gentle whirlpool, then gently slide each egg into the water. Poach for about 3-4 minutes or until the whites are set, but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
Toast the English Muffins
While the eggs are poaching, split and toast the English muffins until golden brown.