Classic Eggs Benedict Recipe
poached egg, canadian bacon, hollandaise, english muffin, mixed baby field greens
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Ingredients
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Eggs Benedict Assembly
Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt Butter
In a small saucepan, melt the butter over low heat. Once melted, 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 thick.
- 3
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while whisking constantly until the sauce thickens. Add cayenne pepper and adjust seasoning as needed.
Poaching Eggs and Assembling
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon.
- 5
Cook Canadian Bacon
In a skillet, cook the Canadian bacon over medium heat until heated through and slightly crispy, about 2-3 minutes per side.
- 6
Toast English Muffins
Split the English muffins and toast until golden brown.
- 7
Assemble the Dish
On each toasted muffin half, layer a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve with mixed baby field greens.
