Classic Eggs Benedict Recipe
2 poached eggs, canadian back bacon, toasted english muffin, hollandaise, organic greens
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Ingredients
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Eggs and Bacon
Muffin
Hollandaise Sauce
Garnish
Method
Preparation of Hollandaise Sauce
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.
Mix Egg Yolks
In a bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt until pale and thick.
Combine with Butter
Slowly drizzle the melted butter into the egg mixture while continuously whisking until the sauce is thick and creamy. Add a pinch of cayenne pepper, adjust seasoning to taste, and set aside.
Cooking Eggs and Bacon
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the second egg. Poach for 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Cook the Bacon
In a skillet over medium heat, cook the Canadian back bacon for about 2-3 minutes on each side until heated through and slightly crispy.
Assembly
Toast the Muffin
Split the English muffin and toast until golden brown.
Assemble the Dish
Place the toasted English muffin halves on a plate. Top each half with a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce and serve with organic greens on the side.