Eggs Benedict Recipe

Time30m

Serves2

Two poached eggs, center cut canadian bacon – the real loin no preserved stuff here atop an english muffin and topped with hollandaise sauce

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Ingredients

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1
Cooking the Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are heated through and slightly crispy, about 2-3 minutes on each side. Remove from heat and set aside.
2
Poaching the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the water using a spoon, then carefully slide each egg into the center. Poach for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon and drain on paper towels.
3
Toasting the Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown. Set aside.

4
Melting the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
5
Whisking the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, salt, and a pinch of white pepper until well combined.
6
Cooking the Sauce
Place the bowl over a pot of simmering water (double boiler method). Continuously whisk the mixture until it thickens, about 2-3 minutes. Gradually drizzle in the melted butter while whisking constantly until the sauce is thick and creamy. Remove from heat.

7
Building the Eggs Benedict
On each toasted English muffin half, place one slice of the cooked Canadian bacon. Carefully layer a poached egg on top of the bacon. Generously drizzle with hollandaise sauce.
8
Serving
Serve immediately while warm, garnished with fresh herbs if desired.