Eggs Benedict Recipe
Poached eggs, Canadian bacon, English muffin, hollandaise sauce.
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Ingredients
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Ingredients
Method
Directions
- 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. Gradually whisk in the melted butter until the sauce thickens. Season with white pepper and set aside.
- 2
Poach the Eggs
In a large pot, bring the water and vinegar to a gentle simmer. Crack each egg into a small bowl and slowly slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and set on a paper towel.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon for about 2 minutes on each side until heated through and slightly crispy.
- 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 English muffin half, place a slice of Canadian bacon, followed by a poached egg. Spoon hollandaise sauce generously over the top and serve immediately.
