Benedict Recipe
Poached eggs, Canadian bacon, hollandaise sauce on an English muffin.
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Ingredients
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Eggs and Bacon
Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until fully melted and hot but not browned. Remove from heat and let it cool slightly.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt until well combined and slightly thickened.
- 3
Combine with Butter
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is thick and creamy. Add cayenne pepper to taste.
- 4
Keep Warm
Set the hollandaise sauce aside in a warm place, or place it over a bowl of warm water to keep it warm while preparing the rest of the dish.
Poaching the Eggs and Cooking the Bacon
- 5
- 6
Poach the Eggs
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 but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 7
Cook the Canadian Bacon
In a separate skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side until heated through and slightly browned.
Assembling the Benedict
- 8
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 9
Assemble the Dish
Place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg and spoon over the hollandaise sauce. Serve immediately.
