Classic Eggs Benedict Recipe

Time30m

Serves2

Poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it's completely melted. Remove from heat and set aside to cool slightly.
2
Whisk Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and slightly thickened.
3
Combine Mixtures
Gradually drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce thickens and becomes creamy. If the sauce is too thick, you can add a bit of warm water to reach your desired consistency. Stir in cayenne pepper.

4
Prepare Poaching Water
Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water.
5
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water, one at a time. Poach for about 3-4 minutes or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.

6
Heat the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side or until they are heated through and slightly browned.

7
Toast the Muffins
While the bacon is cooking, split the English muffins in half and toast them until golden brown.

8
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.