Savoy Benedict Recipe
Poached eggs, Canadian bacon, hollandaise sauce, served on an English muffin.
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Ingredients
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Poached Eggs
Canadian Bacon
Hollandaise Sauce
Assembly
Method
Poached Eggs
- 1
Prepare the Poaching Water
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water one at a time. Allow them to poach for about 3-4 minutes for soft yolks or longer if you prefer firmer yolks.
- 3
Cook Canadian Bacon
- 4
Heat the Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until they are heated through and slightly crispy.
Make Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and let cool slightly.
- 6
Whisk Egg Yolks
In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture is pale and slightly thickened.
- 7
Combine and Whisk
Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Gradually whisk in the melted butter until the sauce is thick and creamy. Stir in 1 teaspoon of salt and a pinch of cayenne pepper.
Assembly
- 8
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 9