Eggs Benedict Recipe
Poached eggs on an English muffin with Canadian bacon and hollandaise sauce.
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For the Assembly
Method
Prepare the Poached Eggs
- 1
Boil Water
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Carefully slide each egg into the simmering water, one at a time. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny.
- 3
Remove and Drain
Using a slotted spoon, gently remove each poached egg from the water and place them on a plate lined with paper towels to drain.
Prepare the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until it is completely melted and hot, but not boiling.
- 5
Whisk Egg Yolks
In a heatproof bowl, whisk together 3 large egg yolks, 1 tablespoon of fresh lemon juice, and 1 teaspoon of salt until the mixture is pale and thick.
- 6
Combine and Emulsify
Slowly drizzle the hot melted butter into the egg yolk mixture while whisking continuously until the sauce is smooth and emulsified. Add a pinch of cayenne pepper for flavor.
Assemble the Dish
- 7
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 8
Cook the Canadian Bacon
In a skillet over medium heat, cook 4 slices of Canadian bacon until heated through and slightly crispy, about 2-3 minutes.
- 9
Stack the Components
On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Generously drizzle the hollandaise sauce over the top.
- 10
Garnish
Sprinkle with chopped fresh chives for garnish and serve immediately.