Classic Eggs Benedict Recipe
Poached eggs, Canadian bacon, hollandaise on English muffin
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Ingredients
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For the Poached Eggs
For the Canadian Bacon
For the Hollandaise Sauce
For the Assembly
Method
For the Poached Eggs
- 1
Prepare the Water
Fill a large saucepan with water and add the white vinegar. Bring to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and carefully slide each egg into the center. Cook for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
For the Canadian Bacon
- 3
Heat the Bacon
In a skillet over medium heat, add the Canadian bacon slices and cook for about 2-3 minutes on each side until warmed through and slightly browned.
For the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Remove from heat and let cool slightly.
- 5
Whisk the Yolks
In a heatproof bowl, whisk together egg yolks, lemon juice, Dijon mustard, and a pinch of salt.
- 6
For the Assembly
- 7
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 8
Assemble the Dish
On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and garnish with chopped fresh chives.
