Eggs Benedict Recipe
Poached eggs on English muffins with Canadian bacon and hollandaise sauce.
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Ingredients
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Eggs Benedict Components
Hollandaise Sauce
Method
Eggs Benedict Preparation
- 1
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown, then set aside.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until it is heated through and lightly browned, about 2-3 minutes per side. Keep warm.
- 3
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs 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 paper towels.
Hollandaise Sauce Preparation
- 4
Melt the Butter
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and thick.
- 6
Combine Ingredients
Place the bowl over a saucepan of simmering water (double boiler). Whisk continuously while slowly drizzling in the melted butter until the sauce is thickened and emulsified. Remove from heat and stir in a pinch of cayenne pepper.
Assembly
- 7
Assemble the Dish
On each toasted half of the English muffin, place a slice of Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce.
- 8
Serve
Serve immediately while warm, garnished with extra cayenne pepper or chopped chives if desired.
