Eggs Benedict Recipe

Time30m

Serves2

Make Eggs Benedict Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Continuously whisk until the mixture thickens, about 3-5 minutes. Slowly drizzle in melted butter while whisking until the sauce is thick and creamy. Stir in white pepper. Remove from heat and set aside.
2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until they are heated through and slightly crispy, about 2-3 minutes per side. Remove from skillet and keep warm.
3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for runny yolks. Use a slotted spoon to transfer the eggs to a plate.
4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
5
Assemble the Eggs Benedict
On each toasted muffin half, layer a slice of Canadian bacon and top with a poached egg. Spoon the Hollandaise sauce over the eggs and garnish with chopped chives if desired.