Classic Benedict Recipe
Canadian bacon, poached eggs, and hollandaise over English Muffin
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Ingredients
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Main Ingredients
Hollandaise Sauce
Method
Preparation of Ingredients
- 1
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until heated through.
Poaching the Eggs
- 3
- 4
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water, then carefully slide each egg into the center. Poach for about 3-4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon.
Making Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat until it is completely melted and just beginning to bubble, then remove from heat.
- 6
Whisk Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until thickened and pale.
- 7
Combine Butter and Yolks
Slowly drizzle the melted butter into the yolk mixture while whisking continuously. Continue until all the butter is incorporated and the sauce is thickened. Season with salt and cayenne pepper.
Assembly
- 8
Layer the Ingredients
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg.
- 9
Drizzle with Hollandaise
Generously spoon the hollandaise sauce over the poached eggs.
- 10
Serve Immediately
Serve the Classic Benedict hot with a sprinkle of additional cayenne if desired.