Classic Eggs Benedict Recipe
Two poached eggs on an English muffin with Canadian bacon & hollandaise sauce.
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Ingredients
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Eggs and Muffins
Hollandaise Sauce
Method
Preparation of Ingredients
- 1
Prepare the Muffins and Bacon
Split the English muffins in half and toast them until golden brown. In a skillet, cook the Canadian bacon over medium heat until heated through and slightly crispy, about 2-3 minutes per side.
Poaching the Eggs
- 2
Poach the Eggs
Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the egg whites coagulate. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or 5-6 minutes for a firmer yolk. Remove them with a slotted spoon and drain on paper towels.
Making Hollandaise Sauce
- 3
Prepare Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt. Place the bowl over a pot of simmering water (double boiler method) and continue whisking until the mixture thickens. Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and creamy. Add a pinch of cayenne pepper for flavor.
Assembly
- 4
Assemble the Eggs Benedict
To assemble, place a slice of Canadian bacon on each half of the toasted English muffin. Top with a poached egg and generously drizzle with hollandaise sauce. Serve immediately.
