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Ingredients
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Eggs Benedict
Hollandaise Sauce
Method
Eggs Benedict
- 1
Toast English Muffins
Start by toasting the English muffins until they are golden brown. Set aside.
- 2
Cook Canadian Bacon
In a skillet, cook the Canadian bacon over medium heat until heated through and slightly crispy, about 2-3 minutes per side. Set aside.
- 3
Poach Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into individual small bowls. Once the water is simmering, gently slide the eggs into the water, one at a time. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
- 4
Assemble Eggs Benedict
Assemble the dish by placing a slice of Canadian bacon on each half of the toasted English muffin, then top with a poached egg.
Hollandaise Sauce
- 5
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy.
- 6
- 7
Add Butter and Season
Slowly drizzle in the melted butter while continuing to whisk until the sauce is thick and creamy. Season with salt and a pinch of cayenne pepper.
- 8
Serve Hollandaise Sauce
Remove from heat and serve immediately over the assembled Eggs Benedict.