Eggs Benedict Recipe

Time30m

Serves2

with fresh fruit & country potatoes or grits

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Ingredients

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1
Prepare the Hollandaise Sauce
In a double boiler, whisk together egg yolks, lemon juice, and a pinch of salt. Gradually add melted butter while whisking until the sauce thickens. Set aside.
2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon until browned on both sides. Remove and keep warm.
3
Poach the Eggs
In a pot of simmering water, add a splash of vinegar. Crack each egg into a small bowl and gently slide 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 drain.
4
Toast the English Muffins
Slice the English muffins in half and toast until golden brown.
5
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of Canadian bacon, then a poached egg, and drizzle with hollandaise sauce. Season with salt and pepper.
6
Serve
Serve immediately with fresh fruit on the side and either country potatoes or grits.