The Arnold Recipe
(Formally known as the Benedict) Two English muffin halves topped with Canadian bacon, two poached eggs, and hollandaise sauce.
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Ingredients
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Ingredients
Method
Directions
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water, making sure the bowl doesn't touch the water. Gradually whisk in melted butter until the sauce thickens. Season with white pepper and more salt to taste. Keep warm.
Poach the Eggs
In a large pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Prepare the Canadian Bacon
In a skillet over medium heat, lightly brown the Canadian bacon slices on both sides until heated through.
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
Assemble
On each toasted English muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.