Eggs Benedict Recipe

Time30m

Serves2

Poached eggs, Canadian bacon, and hollandaise on an English muffin.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Water
Fill a large pot with water and bring it to a gentle simmer. Add 1 tablespoon of vinegar to the water. This helps the egg whites to coagulate.
2
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the eggs into the center of the whirlpool. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.
3
Remove and Drain
Using a slotted spoon, remove the poached eggs from the water and let them drain on a paper towel.

4
Heat the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side until heated through and slightly crispy.

5
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Remove from heat and let it cool slightly.
6
Whisk Egg Yolks
In a bowl, whisk together 3 egg yolks with 1 tablespoon of lemon juice and 1 teaspoon of salt until the mixture lightens in color.
7
Combine the Mixtures
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until fully combined and emulsified. Add a pinch of cayenne pepper for flavor.

8
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
9
Layer the Ingredients
Place one slice of cooked Canadian bacon on each half of the toasted English muffin. Top with a poached egg and generously drizzle with hollandaise sauce.
10
Serve Immediately
Serve the Eggs Benedict warm, garnished with additional cayenne pepper if desired.